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.