Recipe detail

Vegetables Baba Ganouj

6.4. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Vegetables

Cuisine: Middle-East

Program steps

  • Preheating:
  • 235 °C

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Hot air
100 %
time icon Termination by time
time icon 00:25 hh:mm
probe icon 220 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 8

Name Value Unit
eggplant 1 kg
extra virgin olive oil 50 ml
strong tahini 30 g
garlic clove 2 pcs
ground cumin 10 g
lemon juice 20 ml
salt 3 g


1. Set the oven on dry heat at 220°C using Golden Touch function 2. Cut the eggplants in half lengthwise, perforate them using a fork and brush with evoo 3. Roast for 20–25 minutes placing the vegetable skin side up 4. On a sieve or perforated dish, place the eggplants cut sides up and leave outside so they can let off steam 5. Scoop out the flesh and blend with evoo, tahini, garlic, cumin, lemon juice, salt and chili 6. Pass through a sieve 7. Season to taste, add more evoo and garnish with parsley