Barùkas Babaganoush


  • 5 cloves of garlic
  • 5 medium size eggplants
  • 100ml of tahini paste
  • Juice of 1 large lemon
  • Salt to taste
  • 90g Barùkas with skin
  • 2 tablespoons of cold-pressed olive oil

How to prepare:

  1. Roast the garlic in a dry pan until soft to the touch (be careful they are hot) and oven-roast the eggplants until extremely soft to the touch.
  2. In a multi-processor, add all the ingredients and pulse until desired consistency is achieved after removing the eggplant flesh from the skin. All ready!