Bengali-Inspired Babaganoush Recipe

Name: Bengali-Inspired Babaganoush
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium-sized eggplant (about 3/4 pound); 3 tablespoons mustard oil (see headnote); 2 tablespoons tahini; 1 teaspoon cumin; Salt, to taste; 1 small red onion, finely chopped; 1 Serrano chile, minced; 1 tomato, diced; 2 tablespoons finely chopped cilantro; 2 tablespoons finely chopped mint; 2 tablespoons fresh lime juice (about 1 medium lime); Sesame seeds, to garnish (optional)

Servings: persons

1 medium-sized eggplant (about 3/4 pound)
3 tablespoons mustard oil (see headnote)
2 tablespoons tahini
1 teaspoon cumin
Salt, to taste
1 small red onion, finely chopped
1 Serrano chile, minced
1 tomato, diced
2 tablespoons finely chopped cilantro
2 tablespoons finely chopped mint
2 tablespoons fresh lime juice (about 1 medium lime)
Sesame seeds, to garnish (optional)

1
Place the eggplant on an open flame (grill or a gas stovetop works), and cook the eggplant, turning as needed, until the outer skin is charred and crackling.
2
Remove and set aside to cool. When you can handle it, carefully remove the outer skin, taking care to remove the smaller pieces.
3
Scoop out the flesh with a spoon, place in a mixing bowl, and mash well. Add in the mustard oil and the tahini and mix well until smooth.
4
Add in the cumin and salt.
5
Mix in the red onion, Serrano chile, tomato, cilantro, and mint. Stir in the lime juice.
6
Let the mixture rest for about 15 minutes so the flavors combine.
7
Sprinkle with the sesame seeds, if using, and serve immediately with warm bread or pita chips.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 medium-sized eggplant (about 3/4 pound), 3 tablespoons mustard oil (see headnote), 2 tablespoons tahini, 1 teaspoon cumin, and more.

Yes, Bengali-Inspired Babaganoush falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bengali-Inspired Babaganoush

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions