Babaganoush is a cream made from eggplant pulp, originating from the Middle East and also widespread in North Africa in different variants. The culinary tradition of these countries involves a massive use of eggplants, especially their reduction into a puree. This dish, one of the most popular in Middle Eastern cuisine, is prepared in a few simple steps, resulting in a unique and strong taste: after baking the eggplants, just extract the pulp, season it with oil, salt, and pepper, and flavor it with lemon juice, a clove of garlic, and tahini. Tahini is another typical Middle Eastern cream, made with sesame seeds, which are ground and processed until a dense cream is obtained, used in the preparation of various dressings and sauces such as hummus. After mixing everything together, conclude with a sprinkling of chopped mint leaves, to give a fresh note to this appetizer with a distinct flavor. Also called eggplant caviar, it is ideal to accompany falafel, the typical fava or chickpea-based meatballs, or pita, the round and soft bread, also widespread in Greece as well as in the Middle East. With babaganoush, you will bring a mix of Mediterranean aromas to the table, opening a lunch or dinner out of a thousand and one nights!

Also try our Italian-style babaganoush, a delicious variant without tahini!

Eggplant 1.3 lbs (600 g)
Tahini 1.75 oz (50 g)
Lemon juice 1
Garlic 1 clove
Extra virgin olive oil to taste
Fine salt to taste
Black pepper to taste
Mint to taste

How to prepare Babaganoush

To prepare the babaganoush, start by washing and thoroughly drying the eggplants. Then place them on a baking sheet lined with parchment paper 1 and bake them in a static oven preheated to 350°F for 1 hour and a half (if using a fan oven, bake at 320°F for 1 hour and 20), turning them a couple of times to ensure they cook well on all sides. When the skin is wrinkled and they have reached a soft consistency 2, take them out of the oven and, once they have cooled down, remove the stem 3.

Score the skin with the tip of a knife 4, open the eggplants and scoop out the pulp with a spoon 5. Transfer the pulp to a large bowl and mash it with the tines of a fork 6, then season with salt and pepper to taste.

Pour in the extra virgin olive oil and crush a clove of garlic into the mixture with the relevant tool 7, or chop it with a knife. Now squeeze the juice of a lemon with a juicer 8 and strain the obtained juice into a bowl with a strainer 9.

Gradually pour the strained lemon juice into the mixture, you can check from time to time if all of it is needed or add it later 10. Add the tahini 11. Mix everything well 12.

Place some mint leaves on a cutting board and chop them finely 13, then add them to the mixture and mix everything together 14, until you get a thick and lumpy cream 15. Your babaganoush is now ready to be enjoyed!


You can store the babaganoush in the fridge in an airtight container or well covered with film for 3-4 days. You can freeze it and thaw it in the refrigerator the day before using it.


You must try the complete meal at least once in your life: babaganoush, pita, naan, and baked falafel... you won't regret it! In some places, babaganoush is served with a sprinkle of chopped parsley instead of mint leaves... which do you prefer?

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