Babaganoush with Balsamic Vinegar of Modena “Only from Modena grapes”

A meeting of two cultures: the Arabic and the Modena one, merging in a dish with a unique flavour.

Babaganoush con Aceto Balsamico di Modena IGP “Solo da uve di Modena”


2 medium eggplants
50 gr tahini (sesame cream)
3 garlic cloves, finely minced
Ground cumin
Fresh parsley, chopped
Extra-Virgin Olive Oil
Balsamic Vinegar of Modena – “Only from Modena grapes”



Prick each eggplant several times using a fork. Place on foil-lined baking sheet. Broil eggplants for 2 minutes on each side in the oven. Turn off broiler and leave eggplants in the oven at 190° C, for 30 minutes, until soft. Remove to cool for 15 minutes.
Combine tahini, garlic, cumin, salt, and Balsamic Vinegar of Modena – “Only from Modena grapes” in a bowl.
Cut cooled eggplants, drain liquid, scoop out flesh, and add to bowl. Mash ingredients together with a fork until smooth. Stir in parsley and drizzle with Extra-Virgin Olive Oil.
Serve at room temperature and enjoy the Middle Eastern flavour exalted by the sweet and sour notes of the black gold of Modena!

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