Today I propose a different and original appetizer.

Babaganoush (or mtabbal) is an aubergine and tahini puree, originally from Lebanese cuisine. They eat it as an appetizer dipping in raw vegetables and pita bread.

These days there are a lot of dinners and celebrations and the main dishes on our Xmas tables are usually very rich in protein and fat. So, it would be a good idea to prepare vegetable-based entrees to balance it a bit… Don’t you think?


2 aubergines

1 tablespoon of tahini

2 or 3 garlic cloves

juice of ½ lemon

a pinch of cumin powder

salt and black pepper

red paprika powder

To serve: Pita bread


Preheat the oven to 200 degrees.

Peel and slice the garlic cloves.

Wash the aubergines and make some cuts on their skin to insert the garlic slices into these incisions. (So the garlic will be roasted inside the aubergines).

Wrap the aubergines in aluminium foil and bake them for 45-50 min.

Once they are not too hot, peel them and put their flesh in a blender with the roasted garlic, tahini, lemon juice, cumin powder, salt and pepper. Blend it.

Put it in a bowl and add a drizzle of olive oil and paprika powder.

Serve it with toasted pita bread cut in triangles.

Ready to eat!


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