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.

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