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aubergine caviar

Aubergine Caviar

An easy and refreshing dip which is also called Baba Ghanoush.
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Appetisers & Starters, Dips & Dressings
Cuisine Middle Eastern
Servings 4 people
Calories 102 kcal

EQUIPMENT (click pictures for details)

Baking tray
Paring knife


  • 1 kg aubergines
  • 4 pieces garlic cloves halved
  • 1 olive oil
  • 1 sprig thyme
  • 1 piece lemon juice
  • ½ piece onion chopped
  • 1 tbsp tahini optional
  • 2 tbsp mint freshly chopped


  • Preheat the oven to 170°C.
  • Wash the aubergines and cut them lengthwise in half. Score the flesh in a crisscross pattern.
  • Press the thyme and the garlic into the cuts. Season with salt, pepper and a good amount of olive oil and cover with foil to prevent them burning.
  • Bake in the oven for 30 – 35 minutes until the aubergine is cooked and soft.
  • Meanwhile sweat the onion in olive oil over low heat.
    sweating onion
  • Remove the pulp of the aubergines and mix with the onion in a blender until pureed.
    aubergine scoop out flesh
  • Add the lemon juice and tahini and mix again to combine.
  • Pour in olive oil until it has a smooth and shiny texture, season to taste.
  • Transfer the mixture to a service bowl and decorate with the freshly chopped herbs
    aubergine caviar


  • If you like a little kick, add 1 small chilli when you bake the aubergine in the oven.

Nutrition for 1 portion

Calories: 102kcalCarbohydrates: 18gProtein: 3gFat: 3gSodium: 8mgFiber: 8gSugar: 10gVitamin A: 164IUVitamin C: 11mgCalcium: 37mgIron: 1mg
Keyword aubergine, eggplant, Lebanese
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