This is the Mediterranean Delite Babaghanouge Dip, made with 61% eggplant.
The dip had a thick, gluggy consistency and a greige hue, with visible flecks of eggplant seeds and charred skin dispersed throughout. On tasting, the tahini was immediately noticeable, contributing both to the flavour and the dense, slightly oily texture. The smoked eggplant flavour was prominent, though it veered into bitterness and was excessively savoury, lacking the brightness or freshness that might have balanced the profile. The garlic was assertive but not overpowering. However, the eggplant had been puréed into a uniform paste, resulting in a monotonous texture with no variation or bite.
Overall, the dip was overly heavy and flat in flavour. The version available at Aldi was preferred, offering a more balanced profile and better texture.
This Mediterranean Delite Babaghanouge Dip contained 200 g. It was produced in Australia and purchased in Sydney, Australia in 2025.