Babaganoush, Lebanese Aubergine Sauce  

My Favoutite Vegetable

Aubergine flower

Black Beauty



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My Aubergine Story

When I was 14 years old... I was growing up in Canada, I had a summer job working in a lebanese Bakery. We would start at 6 pm in the evening and work like nuts until 8 am the next morning. One of my jobs was to put the bread into bags as fast as I could. If I was'nt fast enough the bread would fall off the conveyor belt and dry up. I learnt one of my first words in the Lebanese language... YELA!!! that means Hurry the hell up!!! in English. That was almost 30 years ago, and I can remember it like it was yesterday. 

In later years  I discovered this lovely Lebanese recipe called Babaganoush. I've been exposed to several versions of this dish over the years, but this is how I make it these days. It's one of my favorite recipes of all times...I must of made it a million times... My wife loves it too. I love to experiment with time I even put it into Gunkan sushi that was amazing!!



(For 4 portions)

4 Aubergines

2 cloves  garlic chopped (please read the garlic tip below)

3 Tbsp  plain yogurt

3 Tbsp  extra virgin olive oil

2 Tbsp Tahini

Juice of one lemon

Sea salt and black pepper to taste (season it needs it)


 Put the whole aubergines directly onto the hot coals of the BBQ. Cook them until they are very soft and begin to collapse (about 30 min). Peel the skin off, chop up the flesh with a knife and chuck it all into a bowl, add all the remaining ingredients and stir well.

How to serve.

 Serve with salad, hot pita bread and any meat or fish cooked on the BBQ. Babaganoush goes particularly well with BBQ Lamb.

BBQ Top Tips

  •  In most Babaganoush recipes the chopped garlic is added raw, I suggest to cook the garlic before adding it to the other ingredients. To do this use a thick based pan over medium heat in olive oil for about 1 to 2 minutes. This will mellow the raw garlic taste a little...careful don't let it color in the pan as it will take on a bitter flavor. You can then add it to the remaining ingredients.
  • Some people add chopped parsley or mint to babaganoush, this is good too.  



Japanese: Nasu

Italian: Melanzana

Spanish: Berenjena

Latin: Solanum melongena

Arabic: Bathinjan

Greek: Melintzana

America: Egg Plant


The eggplant, a member of the deadly nightshade family, is a vegetable of dubious origin. Some say it originated in China some 4000 years ago, then was introduced into the Mideast by Arab traders in the 8th century. Others say it originated and was domesticated in India, then brought home by members of Arab armies in the 7th century. Others yet say it has been grown and eaten as a vegetable in Iran since 1500 BC.