10/15/2026
Babaganoush Get my full eBook “50 Easy Italian Recipes by Tucci” link in bio. This babaganoush is creamy, smoky and full of flavour. Made with roasted eggplant, tahini, lemon and garlic, it’s a simple and healthy dip perfect for serving with bread or vegetables. What I Used • 700 g eggplants (about 1.5 lb) • 30 g tahini (2 tbsp) • 1 garlic clove • 30 ml lemon juice (2 tbsp) • 30 ml extra virgin olive oil (2 tbsp) • Salt to taste • Black pepper to taste • Parsley for garnish How to Make It Wash and dry the eggplants. Pierce them with a fork. Place on a baking tray. Roast at 200°C 400°F for 35 to 40 minutes. Cook until soft. Remove from the oven and let cool slightly. Peel the eggplants. Place the flesh in a bowl. Add tahini, garlic, lemon juice and olive oil. Blend until smooth. Season with salt and pepper. Transfer to a serving bowl. Drizzle with olive oil. Garnish with parsley. Serve and enjoy. Best kept refrigerated up to 2 days in an airtight container. Not suitable for freezing.
