Baba ganoush - spread from aubergine

Honestly, this recipe for baba ganoush is a winner. It's a Middle Eastern spread that's delicious on a wrap or on toast. A magnificent combination of flavours and structures!
Side dishSauce, dip and dressing2 wraps55 minutes preparation

This is what you need

For the baba ganoush:
Tahin1 heaped tbsp
Garlic1 clove
Olive oil2 tbsp
Pepper and salt



This is how you make it

  1. Preheat the oven to grill setting or as high as possible (with us it was set at 260 ° C).
  2. Leave the eggplant whole. Just pinch some holes in it.
  3. Roast the eggplant gently in 40-50 minutes.
  4. Peel the skin off.
  5. Squeeze half the lemon and press the garlic clove. Mash the eggplant with a fork, add all the ingredients for the baba ganoush and mix. Do you prefer a finer spread? Then use a blender or hand blender to make the spread completely smooth. In that case you can also choose to grind the skin.
  6. Use as a dip or spread on a piadina.


  • Delicious on a piadina, together withgrilled bell pepper, arugula, capers crushed pecanand balsamic cream.