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Babaganoush recipe, eggplant hummus with photos and videos to prepare it


Babaganoush is an aubergine sauce full of flavors and aromas used of Middle Eastern origin and very easy to prepare.

The origin of babaganoush (also called baba ghannouj or baba ganoush) is to be placed between the Middle East and North Africa, and is also known as aubergine caviar. It is an ideal dish to accompany baked croutons, wraps and so on, a recipe that can also accompany typical dishes such as falafel or pita bread and naan bread, two Arab preparations.

Tradition has it that tahina should be used to prepare this sort of hummus prepared with aubergines, but if you don't have it at home, don't worry: with our photo and video recipe you can prepare it even without!

Let's see together the babaganoush recipe!


How to make a quick babaganoush

1. Wash the aubergines and place them on a lined baking tray and cook them at a temperature of 180°C for about 60 minutes , turning them occasionally, until they are wilted on the outside. For the times in this case it depends a lot on the size of the aubergines, wait until they are nice and soft before taking them out of the oven.

Eggplant pulp for the babaganoush

2. Let them cool, peel them and put the pulp in a colander so that excess liquids are eliminated.
3. After 20-30 minutes , drain the pulp well and place it in a large bowl.

Chop garlic

4. Chop the garlic after peeling it and removing the inner core, and add it to the aubergine pulp.

Ingredients for babaganoush

5. Also add the oil (start with 2-3 tablespoons and add as needed), the scant juice of 1 lemon, the tahina and finally 5-6 fresh meta leaves.

Blend all the babaganoush ingredients
Blend all the babaganoush ingredients

6. Blend everything with a blender or food processor until you get a smooth cream.

Mix everything well and serve, adding a drizzle of oil and a sprinkling of paprika or sesame seeds.

There are those who absolutely do not use the blender but mix everything with a fork (remembering to squeeze the garlic), this to obtain a cream with an uneven consistency and not necessarily velvety. We prefer to make a smooth sauce, but we leave the choice to you .

Microwave babaganoush

  1. Wash the aubergines and dry them well.
  2. With the help of a fork, prick them and setting the microwave power to medium , cook them for about 3 minutes.
  3. Check the consistency : they must be soft to the touch and the outer skin intact. If they are still solid, cook for 1 more minute.
  4. After letting the aubergines cool, cut them in half and remove the pulp with a spoon.
  5. Put the pulp in a sieve and let the water run out for about 30 minutes . Then, chop it up and transfer it all to a bowl.
  6. Chop the garlic, add the oil, lemon juice, tahina, paprika and aromatic herbs (parsley and mint).
  7. With the help of a food processor, blend everything until you get a smooth cream.
  8. Mix well and add salt and pepper.

Babaganoush without tahini

If you want to prepare this recipe and you don't have tahini at hand, you have two options: prepare it at home or find a substitute. A good alternative could be Greek yogurt, which will give the sauce the right creaminess, but you can also use an extra spoonful of olive oil. In short, the secret of this recipe is simply to balance the doses well to obtain the desired creaminess!

Read also
Have you ever tried chickpea hummus? You will no longer be able to do without it!


Store this typical sauce in the refrigerator for 4 days in an airtight container.

Also try the eggplant hummus recipe!

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