Serves: around 4 cups
  • 2 red bell peppers
  • 1 small eggplant or 3 small Japanese eggplants - sliced in half
  • 1 head of garlic
  • neutral coconut oil or olive oil, plus more for garnish
  • sea salt
  • freshly ground black pepper
  • 2 tablespoons tahini
  • juice of 1 lemon
  • handful of parsley, plus more for garnish
  • za'atar - to garnish (optional)
  • microgreens - to garnish (optional)
  1. Place the bell peppers on a baking sheet and turn your broiler to high. Broil the peppers for 2-4 minutes, flipping every minute or so, until the skin is blistered and the peppers are soft. Remove from the oven and set aside to cool.
  2. Preheat oven to 400° F (200° C) and prepare a parchment paper-covered baking sheet. Place the eggplant on the sheet. Break the head of garlic into cloves and place them next to the eggplant, with the skins intact. Drizzle the eggplant and garlic cloves with oil, sprinkle with salt and pepper and mix with your hands to coat. Place in the oven. The garlic should be done after about 15 minutes, while the eggplant may need another 5-10 minutes until it's ready, a total of 20-25 minutes.
  3. Once the bell peppers are cool enough to handle, peel off their skin and remove the core and seeds. Slip the skin off the roasted garlic cloves. Scoop the eggplant flesh out of the skin and discard the skin.
  4. In a food processor, combine the roasted pepper, eggplant, garlic, tahini, lemon juice, salt and pepper until just smooth. Add in the parsley and pulse to incorporate. Taste for salt and adjust if needed. Serve the babamesco with a drizzle of olive oil, a sprinkling of za'atar and microgreens, if using.
Recipe by Golubka Kitchen at