March 21, 2018

How is it possible that there is no recipe for this spread on my blog yet? This delicious Arabic dish is my big love. And this time I prepared it with special energy. Eggplants were baked in wood-fired stove, sesame freshly ground to tahini and everything was served with homemade sour-bread. What a treat!

For one bowl; 30-50 min to bake the eggplants and 5 min to prepare; Very simple


2 eggplant
3 tablespoons of tahini*
1 tablespoon of olive oil (and a bit extra for garnish)
2 cloves of garlic; minced
2 tablespoons of lemon juice


  1. Stab eggplants couple of times with a fork and bake them either in an oven on 200°C (it will take around 50 minutes) or in hot coal (it will take around 30 minutes). In both cases we want the same result – eggplants must be totally soft when you touch them.
  2. When they are baked let them cool down a bit.
  3. Peel them and mash well the inside part. I suggest NOT to use a food processor at this point. Take two minutes and mash it by hand. Blender can break the eggplant seeds and the after-taste isn’t that good.
  4. Mix in all the other ingredients, taste, optimize if necessary.
  5. Serve on a plate sprinkled with olive oil and some bread.

Wise-ass corner

* You can make tahini by yourself easily. Just blend lightly roasted sesame seeds, add olive oil and blend again until nice paste forms.

Delicious healthy banana bread

Baby, this one is a keeper

On my mission to reduce food waste, I used some over-ripped bananas that were laying around and made this scrumptious & good for ya belly Banana Bread