Babaganoush, the aubergine and lemon cream that drives everyone crazy. Ready in 10 minutes, also good cold on croutons and with pasta

Babaganoush is a sauce of Middle Eastern and Jewish tradition whose main ingredient is aubergine flavored with other ingredients including lemon. It is sometimes also called aubergine caviar, very easy to prepare is a very versatile sauce excellent both on croutons and as a condiment for pasta. Delicious and delicate, it can also be eaten cold so it is possible to prepare it well in advance for summer lunches and dinners.

Babaganoush, if closed in an airtight container, can also be stored for several days. It is also excellent on pita bread but any type of bread is fine. It can also be used as a sauce that accompanies raw vegetables such as carrots, celery, or fennel for a truly greedy appetizer. The recipe is very reminiscent of chickpea hummus so much that it is sometimes also called eggplant hummus, but it is even tastier and easier to prepare. So let’s see the recipe

Babaganoush, Ingredients

  • 3 eggplants
  • 4 tablespoons of tahini (sesame paste readily available in supermarkets)
  • 2 cloves of garlic
  • 1 lemon
  • 1 tablespoon of extra virgin olive oil
  • 1 teaspoon of salt
  • paprika (optional only for garnish)


Let’s start preparing our babaganoush sauce by starting to cook the aubergines. So let’s wash them and cut the two ends. Then cut them in half lengthwise, close each “boat” in aluminum foil, and put them in the oven at 220 degrees for an hour. When they are cooked, remove them from the oven and let them cool and set aside.

Meanwhile, take the garlic and clean it off the peel, then crush it and put it in a bowl together with the squeezed lemon juice. Finally, we also add the tahini and mix vigorously all the ingredients in order to have a smooth and velvety mixture. So let’s take our aubergines that have cooled down and deprive them of the pulp with the help of a spoon.

Add the aubergine pulp to the bowl with the garlic, lemon, and tahini, then mix everything well. Finally, take the mixture thus obtained and mash it with the help of a potato masher until you get a creamy but not uniform consistency. In short, the babaganoush does not have to be completely pureed. Adjust the resulting sauce with salt and add a drizzle of oil. The babaganoush is ready to be served, if you like you can also sprinkle the paprika on top. Enjoy your meal. Discover other delicious RECIPES WITH AUBERGINES