top of page


I believe that aubergines are the most cooked and most common vegetable here on this blog.

I am sorry but I can't help it: I really love them and each Winter I count down to the beginning of Summer to finally enjoy fresh, seasonal aubergines.

Babaganoush it’s definitely a good and alternative way to enjoy aubergines and if you add a bit of yoghurt, you can turn it into a richer and creamier dip also known as Mutabal.


2 big aubergines

2 tbsp of tahini

The juice of ½ lemon

1 garlic clove

Salt to taste

Olive oil to taste


Smoked paprika (optional)

Parsley, sesame or pomegranate seeds to garnish


Preheat the oven at 220°C. Cut the aubergines skin lengthways, place in a tray and bake for at least 45 minutes. Depending on the oven and how big aubergines are, this may take a little longer.

Once cooked, let the aubergines cool down. Peel the skin off and place the flesh in a blender together with the other ingredients. Add olive oil while blending and continue until creamy and smooth.

Place the babaganoush in a bowl and put it in the fridge to set. Before serving, garnish with olive oil, sesame seeds, parsley or pomegranate seeds if in season.

15 views0 comments

Recent Posts

See All


bottom of page