How to make aubergine cream

How to make aubergine cream


The aubergine spread, also known as Baba GanuchIt is one of the most typical recipes of Arab cuisine, a dish that we usually find on the tables next to hummus and that is delicious to add to certain preparations or to spread with the bread of our choice. Making it is very simple, that’s why at we explain how to make aubergine cream to spread and treat yourself at home.

1 hour
Low difficulty


Steps to follow:


The aubergine cream or Baba Ganuch It is ideal as an aperitif, to accompany a bread or biscuit in a healthy way or to enjoy with other Arabic dishes. But it is also a simple recipe to make with delicious results.


To start, preheat the oven to 180 ºC and while washing and peeling the aubergines very well. Then cut them in the middle horizontally and place them on a plate. Add plenty of sea or coarse salt on top of the aubergines and let them rest for 20 minutes, this process will help them to eliminate the liquid they have and with it their bitter touch.


Once the aubergines have lost some of their water, make small incisions with the knife and place them in the oven at 180ºC for 30 minutes. To do the Baba Ganuch it is important that the aubergines are well roasted and tender.

Once ready, remove them from the oven and let them cool.


Peel the garlic and place together with the aubergines, cumin, tahini, the juice of half a lemon, the olive oil and a pinch of salt and pepper in a blender or container that allows you to use the electric rod. Blend everything until you get a delicious aubergine cream.

Taste and add salt if necessary. You can reserve it in the fridge until it is time to eat it, to serve it add sweet paprika to taste and a drizzle of olive oil on top, delicious!

How to make aubergine cream - Step 4

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