Illustration eggplantThis 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 your gas stove or even a grill or even your 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 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.

Bahia w eggplants Morocco India aubergines