Turkish bread with baba ganoush & Coco Start dip

Serves 4, to share as a snack | prep time 12 min | oven time 30 min | total time 42 min


  • 2 eggplants, cut in halve
  • Extra virgin olive oil
  • 1 lemon, juice
  • ½ lime, juice
  • 6 tbsp tahin
  • ¼ tsp cayenne pepper
  • ½ tsp cumin powder
  • 1 garlic clove, pressed
  • Pinch of sea salt
  • 2-3 tbsp Abbot Kinney’s Coco Start
  • Handful of fresh parsley
  • Pinch of chili flakes
  • 1 Turkish bread


  1. Preheat the oven to 180 °C degrees and line baking sheet with parchment paper.
  2. Rub in the slices of eggplant with olive oil, put them on the prepped baking sheet and slide into the oven for 25-30 minutes.
  3. Put the lemon & lime juice, tahin, cayenne pepper, 2 tbsp of olive oil, cumin powder, garlic and a pinch of salt into a food processor. As soon as the eggplant is ready, add as well and blend into a smooth substance.
  4. Let it cool down, you might want to put it in the fridge for a while.
  5. Bring everything together on a plate and dress the baba ganoush with our luscious Coco Start, a drizzle of olive oil, fresh parsley leaves and a pinch of chilli flakes if you like extra spicy.

baba ganoush

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