Baba Ganoush

If you have never known what BRB means in text slang, it stands for Babaganoush Ready Baby! (Duh). So now that you know what that means, you should also know that it would be a Mediterranean Christmas sin not to include it in the snack line up. This Baba Ganoush is creamy, smokey, tasty, much cleaner than store-bought dips, and a must-have on the Christmas table.


750 g eggplant 

1 tbsp lemon juice

1 tsp Smoked Paprika


1 cup The Wholefood Pantry Raw Cashews

1 tsp The Wholefood Pantry Pink Himalayan Crystal Salt

2 tbsp The Wholefood Pantry Vegan Nutritional Savoury Flakes

  1. Turn your oven up to 200C.
  2. Place your cashews in hot water and allow to soak for at least 20 minutes
  3. Prepare baking tray, slice your eggplants lengthwise, place on baking tray and drizzle with olive oil, place in oven and allow to roast for 30 minutes. 
  4. Once eggplant is roasted and soft, remove from oven and set aside in a colander to drain for 5 minutes. Once cooled down a bit peel off the skin. 
  5. Place the drained cashews, salt, lemon juice, smoked paprika, vegan nutritional savoury flakes and three of the eggplants in a food processor and process for 1–2 minutes or until smooth and creamy. 
  6. Transfer to serving bowl and enjoy!


Pink Himalayan Crystal Salt

Pink Himalayan Crystal Salt