PREP TIME: 30mins COOKING TIME: 5mins

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.

 

SERVING SUGGESTION

The dip is delicious as part of a mezze lunch full of plates of delicious food.

WHAT YOU WILL NEED

a food processor

INGREDIENTS
  • 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

Garnish options:

  • drizzle of olive oil and add;
  • pinch of za’atar, and/or
  • chopped parsley and/or
  • toasted sesame seeds.
METHOD
  1. 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.
  2. 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.
  3. Season to your taste with lemon juice, pepper and salt.
  4. Garnish with topping of choice and enjoy!

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PREP TIME: 30mins COOKING TIME: 5mins

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.

 

SERVING SUGGESTION

The dip is delicious as part of a mezze lunch full of plates of delicious food.

WHAT YOU WILL NEED

a food processor

INGREDIENTS

  • 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

Garnish options:

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

METHOD

  1. 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.
  2. 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.
  3. Season to your taste with lemon juice, pepper and salt.
  4. Garnish with topping of choice and enjoy!

Print Friendly, PDF & Email