Subscribe to our newsletter -

Our Moroccan plates: Babaghanoush

30 minutes


4 people

I spent two wonderful years in Morocco and loved eating these dishes, whilst Lola’s father was a Pied-Noir and instilled in her a love of Maghrebian foods, flavours and culture. Today, this is a frequent introductory plate for ourselves and friends as they arrive, especially when the rich afternoon light is pouring into the garden illuminating the Bougainvillea that hangs languorously from the roof.

This recipe is part of a 5 set of recipe’s that will complement each other for any ocasion, so you will have plenty of options for appetizers:

1. Lola’s Tabbouleh
2. Falafel
3. Hummus
4. Pita Bread, or Batbout

Facebook Comments Box


Adjust Servings
2 Eggplant / Aubergine
100ml olive oil.
10x anchovy fillets
5x garlic cloves
Salt, pepper, lemon juice


Slash the Aubergine and Season with salt and pepper.
Mark as complete
Caramelize the Aubergine in half of the olive oil.
Mark as complete
Remove from pan and insert the sliced garlic clove into the slits.
Mark as complete
Bake in the oven 375 C for approximately 45 minutes, there should be no white flesh visible.
Mark as complete
Scoop out the flesh and place in a liquidizer, add anchovy fillets and remaining olive oil. Blend.
Mark as complete
If the Aubergine had many seeds, then strain the mixture through a sieve.
Mark as complete
Correct seasoning, the anchovies for example are salty.
Mark as complete
Serve as part of the mezzo plate.
Mark as complete
All our Moroccan plates can be made in advance and kept in the refrigerator, so you can spread the preparation time over a couple of days prior to the actual lunch or dinner.

Get my first ebook for free!

An autobiographical adventure story that unfolds upon the metaphoric battlefield of a chess board.