The other day, seeing the photo of babaganoush on one of my favorite Instagram profiles, I said to myself that I had to try it too, considering that I am literally crazy about these Middle Eastern-style dips! Many also call it eggplant caviar, and it is indeed a typical Arabic sauce, mainly composed of eggplant pulp, tahini, various aromas and spices. A bit like hummus, which I recently showed you in its various variations, this tasty and flavorful cream serves as reinforcement on various occasions when you want to surprise at the table! It will be perfect to offer with appetizers, aperitifs, as a dip for red and white meat main courses, and even for your brunch! If like me, you love eggplants, you must try it at least once! Moreover, its preparation is disarmingly simple, you just need to bake the eggplants, extract the pulp, put all the other ingredients in the mixer, and you’re done! Given its versatility, you can also offer it to your vegan and gluten-intolerant guests because it contains natural plant-based ingredients. Plus, it’s delicious, have I convinced you?
All “vegan” recipes are devoid of meat and/or fish, nor is it possible to use other animal protein-based foods, such as eggs and cheese.
If like me, you love dips and sauces for all your recipes, also try these ideas:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 50 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Middle Eastern
- Seasonality: Summer
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!
- 2 black oval eggplants
- 1 tablespoon tahini
- to taste garlic powder
- 1/2 lemon juice
- 8 leaves mint
- 2 tablespoons extra virgin olive oil
- 1 pinch salt
- to taste pepper
Tools
- 1 Baking sheet
- 1 Parchment paper
- 1 Scoop
- 1 Mixer
Preparation
Start by washing and drying the eggplants with kitchen paper towels. Place them whole on a baking sheet lined with parchment paper with the stem attached.
Cook them in a hot oven at 392°F for about 50′. Once cooked, remove from the oven and let them cool.
Peel them with a sharp knife and collect the pulp using a spoon or scoop.
Place the eggplant pulp in a mixer, add the tahini, mint, oil, lemon juice, garlic powder, a pinch of salt, and a dash of pepper.
Blend for a few seconds, just to mix all the ingredients well. Babaganoush shouldn’t be super smooth but should have a creamy consistency.
Serve immediately. And voilà… the babaganoush is ready to be enjoyed!
Bon Appétit from La Cucina di FeFe’!
Storage
👉 Babaganoush can be stored in the refrigerator for 2-3 days in containers, preferably glass, with a lid. Pour a little extra virgin olive oil on the surface of the babaganoush to prevent oxidation and discoloration of the cream. You can also freeze it in the freezer for up to 1 month.
