We have increased vegan dishes in our diet recently with my girlfriend, Alma, and because of that, we have started eating lots and lots of hummus on top of bread. There is nothing wrong with hummus, we both love it, and by changing the recipe a little bit once in a while, you get nice variation. But I have been thinking of trying other spreads as well, likes tapenade and maybe something made out of lentils. This weekend I made falafels, and while planning what to prepare with those, I remembered one old item from my todo list: Baba Ganoush. I encourage you to try to do it as well, if you haven’t yet. It’s very easy and quick to do, plus you get nice scent of roasted aubergine in your kitchen.

Baba Ganoush
  • aubergine, cut to thick slices
  • lemon juice
  • half a clove of garlic
  • 1-2 tsp of tahini
  • ½ tsp of salt
  1. Preheat oven to 200 C
  2. Cook aubergine slices for 20 minutes or so, flip after 10 minutes
  3. Take slices from oven and let them cool down
  4. Blend all the ingredients into smooth paste in blender



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