Cream of Aubergine (Baba Ghanoush) In Arab countries and Levant countries, in particular, cream of aubergine or Baba Ghanoush forms part of every mezze plate, which is a type of appetizer plate.
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40 MIN.



  • 1,5 kg aubergine
  • 2 cloves of garlic
  • salt, pepper
  • 3 tbsp. olive oil
  • 80 g tahin (sesame cream)
  • 2 tbsp. lemon juice
  • ½ tsp. ras el hanout
  • 1 tsp. ground cumin


  1. Weigh and measure all the ingredients, prepare them and place them ready.
  2. Wash and clean the aubergine and slice in half lengthways. Peel the garlic.
  3. Preheat the oven to 200 °C (upper/lower heat). Line a baking tray with baking paper.
  4. Score the flesh of the aubergine crosswise with a knife. Place on the baking tray with the scored surface facing upwards. Sprinkle with salt and pepper, drizzle on two thirds of the olive oil and cook in the oven for approx. 30 minutes. Loosen the cooked fruit flesh from the skin.
  5. Add the ingredients to the blender jar in the following order: garlic, aubergine flesh, tahin, lemon juice, ras el hanout, ground cumin, remaining olive oil, salt and pepper.
  6. Close the blender jar with the lid. Select the Smoothie setting and press the button to run the program. Or blend manually to achieve the desired consistency. Use the tamper to aid the blending process if necessary. Once the blending is finished, remove the lid.
  7. Season again with salt and pepper to taste and place the cream of aubergine in a cool place until you are ready to serve it. Enjoy with toasted flatbread or pita bread.


If you prefer more of a chunky consistency in your cream of aubergine, it is best to use the pulse function when making the recipe.


The leftover cream of aubergine can be kept refrigerated in a suitable FRESH & SAVE vacuum box.

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