Aubergine Baba Ganoush

Smoky fire roasted aubergines are blitzed with creamy tahini and lemon making this is one of my favourite dips.

The key to achieving the perfect smoky flavour is to place your aubergines directly on the ready hot coals. The coals will be ready when they are hot and white.

I loved serving this recently at a lunch spread liberally on toasted bruschetta topped with a coriander & pistachio pesto and sorrel leaves – pure bliss.

I want my baba ganoush to be quite garlicky and punchy so adjust according to your taste. You can even add a tiny drop (really tiny as its potent!) of liquid smoke to enhance the smokiness.

Garnish Options:

• drizzle of olive oil and add;
• pinch of za’atar, and/or
• chopped parsley and/or
• toasted sesame seeds.

Aubergine Baba Ganoush

Creamy dreamy easy proper smoky baba ganoush! Adding the aubergines directly to the hot white coals adds such a delicious depth of smokiness to this versatile dip.

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Cook Time 30 minutes mins

Diet Gluten-free, Vegan

Servings 1 medium bowl

Equipment

• High Speed Blender

Ingredients

  

1x2x3x

• 2 medium sized aubergines
• 1/4 cup good tahini
• 1/2 fresh lemon juice more to taste
• 2 small garlic cloves minced
• 2 tablespoons good olive oil
• salt & pepper

Instructions

 

• Roast the aubergines directly on hot coals, turning occasionally, until the aubergines are well charred and deflated, this will take about 20 minutes. Remove to cool. I like to let my aubergine cool down on a wire rack, letting the bitter juices drain, but this is optional.
• Slice the aubergines in half and scoop out the smoky flesh, add to the food processor along with the tahini, lemon juice, garlic, pinch of salt and olive oil, blitz until smooth.
• Season to your taste with lemon juice, pepper and salt.
• Garnish with topping of choice and enjoy!

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