Babaghanouj (Lebanese Eggplant Spread)


10 MIN


45 MIN



An absolutely great classic Lebanese spread! For the authentic experience, serve your VG Gourmet Artisan Vegan Burger in a warm pita bread, with a great big dollop of this spread and some sliced cucumbers and a sprig of fresh mint or parsley! This would great with any of our VG Gourmet burgers, but we recommend using the Lentil Walnut Burgers here!


  • 1 x Large Eggplant
  • 2 x Cloves Garlic, peeled and halved
  • 3 x Tbsp. Olive Oil
  • 2 x Tbsp. Tahini
  • 1 x Juice of 1 Lemon
  • 1 x Pinch Salt and Pepper, or to taste


  1. Preheat the oven to 400 F.
  2. Cut the eggplant in half lengthwise. Using a sharp knife score flesh in a criss-cross pattern, about half an inch through. Push garlic halves into the holes made by the scoring. Brush the flesh side with 2 tbsp. of the olive oil and sprinkle with salt and pepper.
  3. Place the eggplant on a baking sheet flesh side down and bake for about 45 minutes to an hour until really soft. Remove from oven and allow to cool.
  4. Scoop out pulp of eggplant and place in bowl. Discard the skin from the eggplant. Using a fork, mash the eggplant pulp with the garlic that is now roasted.
  5. Add the tahini, lemon juice and remaining tablespoon of olive oil and mix well. Taste for seasoning and add more salt if necessary.

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