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Serving: 400 gr

Preparation time: 15 min

Cooking time: 25 min

Difficulty: Easy

Vegan and gluten-free


  • 2 medium eggplants
  • 1/2 cup of Sesame tahini
  • 1/4 bunch of coriander
  • 5 cloves of garlic
  • 1/2 cup of lemon juice
  • A pinch of turmeric
  • Salt and pepper to taste


Poke the eggplants lightly with a fork and roast them over high heat or on a grill for about 20 minutes, until completely soft. Once cooled, cut the eggplants lengthwise and remove the pulp, roughly chopping it.

In a food processor, combine the eggplant pulp, tahini, lemon juice, chopped coriander, garlic, turmeric, salt, and pepper, and mix until a smooth puree is formed. Taste and adjust salt and oil if necessary. Let it rest in the refrigerator for a couple of hours before serving.

Enjoy your meal!