June 23, 2015

Caviar d’Aubergine: Eggplant Puree. {Recipe}

Author: Peggy Markel

This delicious vegetarian spread is wonderful for summer entertaining—easy and flavorful, it comes together in a few minutes.

During our Culinary Adventure in Morocco, our chef, Bahija, shows us how to char and cook the eggplants on the embers but you can use the gas stove, a grill or even an oven. The trick lies in cooking the eggplant inside its skin to impart the flesh with a smoky flavor.

Eggplant puree is ubiquitous in cultures all around the Mediterranean sea. Similar to the Lebanese baba ghanoush, this is Bahija’s version of this versatile dish.


4 large eggplants
1 cup plain yogurt
1/4 cup tahini
1/4 cup olive oil
1/4 cup lemon juice
Salt and pepper to taste
Pinch of paprika
Sesame seeds for garnish
Fresh mint for garnish


1. Grill the eggplants whole (or cook in the oven), until the skin is blackened and the meat is soft.

2. Once grilled until soft, scoop out the insides and mix with yogurt, tahini, olive oil, lemon juice, salt and pepper. Sprinkle with paprika and sesame seeds.

3. Serve with a touch of fresh mint and with khobz—Moroccan flat bread—on the side.

Author: Peggy Markel

Editor: Katarina Tavčar

Photo: Author’s own

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