Babaganoush, the Lebanese recipe sauce for falafel

Spring time will come soon. And this will be the delicious and perfect recipe for the famous falafel or the tasty soy meatballs Amica Natura, to surprise and delight your guests. An exotic preparation, with delicious spicy notes, which immediately remember the summer season and special aperitifs to share, outdoors.

Try it to give an Oriental appeal to the appetizer or dinner! To cook the aubergines you can opt for the oven or the grill, to give the characteristic smoky scent. Perfect accompanied by fresh and juicy tomatoes cut into small cubes with fresh basil or coriander, extra-virgin olive oil, salt and white pepper.


1 garlic glove
pepper q.b.
salt q.b.
lemon juice
2 purple aubergines
some mint leaves
extravirgin olive oil
40 gr sesame or tahina paste


Wash the aubergines and make small incisions for length, to let the bitter liquid out and obtain a more pleasant taste. Cover the baking sheet with baking paper and bake in a hot oven at 180-200 degrees for 40 minutes. Let the aubergines cool, peel them gently and remove the pulp for good.

In a mixer, add a little chopped mint, the crushed garlic clove, lemon, salt and pepper, a drizzle of extra-virgin olive oil, sesame paste and mix everything at minimum speed. Leave to rest in the fridge for at least 30 minutes and then serve with falafel or soy meatballs.