A delicious summer’s dip. Easy and quick to make. This typical Middle Eastern and Mediterranean dip, can be accompanied by fresh pita; tomato, onion, cucumber salad or you can simply spread it on some crispbread!

  • DifficultyEasy
  • CostCheap
  • Preparation time1 Hour 15 Minutes
  • Servingserves 2/3 people
  • Cooking methodOven
  • CuisineMediterranea


  • 2eggplant (size big)
  • 2 clovesgarlic
  • 1 spoonextra-virgin olive oil
  • 11/2 spoontahini sauce
  • 11/2lemon juice
  • 11/2 teaspoonground paprika


  1. – bake the whole eggplants in static oven at 180 degrees for about 75 minutes;

    – remove the baked eggplants from the oven, wait till they reach room temperature;

    – open the baked eggplants with a knife, extract the baked pulp with a spoon and transfer it into a bowl;

    – to make the babaganoush, add all the remaining ingredients, except for the mint, to the pulp, then blend everything well till you get a smooth paste;

    – chop the mint with a sharp knife with a ceramic blade, then add it to the babaganoush;

    – pour everything onto a large plate or a bowl and top it with some ground paprika and a drizzle of extra virgin olive oil;

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