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Babaganoush: the recipe of Middle Eastern cuisine from the Easy Gourmet column

Babaganoush: the recipe of Middle Eastern cuisine from the Easy Gourmet column

Il about usalso known as “eggplant caviar”, is a typical recipe of Middle Eastern cuisine based on eggplant pulpprepared for us by chef Michele Ghedini for the address book Easy Gourmet. The aubergines will be cooked in the oven for an hour, before obtaining the pulp which will be finely chopped or blended with extra virgin olive oil, lemon juice, garlic, salt, pepper, paprika and tahini.

Perfect to serve as antipasto or for the aperitifbabaganoush can be enjoyed with toasted croutons, felafel, breadsticks, naan bread, pita or cruditée of vegetables, such as carrots, fennel, cucumbers and celery sticks. Here’s how to make it with chef Ghedini.

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Extra virgin olive oil

How to make babaganoush

Wash the aubergines, arrange them on a baking sheet lined with parchment paper and pierce them with the tip of a knife. Bake at 180 ° C for about 1 hour. Once ready, cut the aubergines into slices and remove the peel. Chop the aubergine pulp by making a very thin beat with the knife. Put the mixture in a bowl and add the lemon juice, chopped garlic, salt, pepper, extra virgin olive oil, paprika and tahini. Stir and add the sesame seeds to the surface. The babaganoush is ready to be enjoyed on croutons or as you like.


The babaganoush can be stored in the refrigerator for 1-2 daysin a suitable airtight container.

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