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+ servings


Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Antipasto
Cuisine Middle Eastern
Servings 2


  • 3 eggplants
  • 4 tablespoons of tahini
  • 2 garlic cloves
  • juice of one lemon
  • 1 teaspoon of salt
  • 1/2 teaspoon of extra virgin olive oil /li>


  • The simplest way to prepare the eggplants for this recipe is to oven roast them. Put the eggplants in a baking pan and leave them in a very hot oven at 220° C for about two hours, taking care to score at least one side, otherwise, they will not cook inside. If you seal them in a little foil packet, they can cook in just one hour.
  • Should you prefer to grill the eggplants on an open flame (it's a lot of work, but the flavour improves), proceed as follows: place the eggplants directly over the flame of the gas burner, turning occasionally with tongs, until completely tender and well charred on all sides.
  • When the eggplants are cooked, allow them to cool a bit, then scoop the pulp with the help of the spoon, and throw away the peel.
  • Put the chopped garlic, tahini, and lemon juice in a bowl, then stir in the eggplant pulp and mash everything together with a fork, or with a potato masher if you have one.
  • Babaganoush should not have a completely smooth, creamy consistency. What you want to achieve is a creamy, but not uniform consistency.
  • Adjust the consistency with some tasty olive oil and finally add salt to taste.
  • Serve the babaganoush with a little olive oil, parsley and a sprinkle of paprika, or directly into the inevitable pita, along with falafel, israeli salad and everything in between.
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