When the heat comes but it’s no time yet for holiday, we feel more and more the desire to travel and to see new places: those who are still at work can only use their imagination or, as I do in the kitchen, prepare ethnic dishes that makes us think about exotic countries 😉 This aubergine cream is inspired by the Baba Ghanoush, typical sauce of Middle Eastern regions, today revisited for you: the garlic is rubbed directly on bread, to flavor it, and, instead of mint, I’ve used a mixture of sage and thyme leaves, fresh from my small aromatic garden.

Ingredients (for 4 people):

  • 2 big aubergines
  • 2 tablespoons of tahini
  • the juice of one lemon
  • sage
  • thyme
  • a clove of garlic
  • salt q.s.
  • extravirgin olive oil q.s.
  • 8 slices of “bruschetta” bread


  1. Preheat convection oven 180° C / 356 F.
  2. Carefully wash the aubergines and discard the leaf stalk.
  3. Cut the aubergines in half and place them on a baking sheet.
  4. Cook for 30/40 minutes.
  5. Wash and chop the sage and thyme.
  6. Slice the bread and toast it on a plate.
  7. Cut a clove of garlic in half and rub it on the bread surface.
  8. When the aubergines are cooked, remove the pulp using a spoon (discard the peel) add 2 tablespoons of tahini sauce, salt, oil and the lemon juice; blend until it becomes a smooth cream.
  9. Serve on bread with the chopped mint and sage leaves and some raw extra virgin olive oil.