Baba ganoush, aubergine sauce from the Middle East


A delicate soft aubergine sauce with Middle Eastern origins, baba ganoush, will steal your heart at every bite. You may have already tried it without knowing it. This sauce is often used in kebabs, with falafel or simply served as an appetizer together with hummus and tzatziki.

The aubergines should be overcooked, preferably grilled or on the barbecue, to give the salsa that classic smoked flavour. Traditionally the aubergines are combined with garlic, tahini sauce, lemon juice, salt and pepper. Cooking the aubergines takes a while, but the result is exceptional.

For 350g of sauce, cooking time 1 hour, preparation time 5 minutes.

  • 2 aubergine
  • 1 tablespoon of tahini sauce
  • 1 clove of garlic
  • ½ lemon juice only
  • Salt and pepper
  • Paprika and chilli to taste


1 – In a heavy-bottomed pan or grill, let the eggplant cook until soft and the skin has turned black – this will also add to that smoky flavour. Once cooked, let them cool, then peel and chop them with a knife. You will see they melt under the blade.

2 – Cut the garlic clove and add it to a bowl along with the chopped aubergines, salt, pepper and paprika.

3 – Add the tahini sauce, lemon juice and mix these ingredients together before mixing them with the chopped aubergines. By doing so, the flavours will be evenly distributed. Serve the baba ganoush garnished with fresh parsley, sesame seeds and a drizzle of extra virgin olive oil. Enjoy it with flatbread.


– You can cook the aubergines in the oven at about 160 ° C for an hour and a half. When they are well softened, leave them under the grill to reach a smoky taste.

– You can also smoke the aubergines on the barbecue or by using a handful of oak wood chips for smoking wrapped in a bit of aluminium foil. Pierce the pouch put it in the oven with the aubergines.

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