Recipe: Smokey Baba Ganoush Dip

If you're planning a BBQ before the end of summer then this smokey aubergine dip is a great accompaniment, perfect with a selection of mezze dishes or simply as a side dip. It's very simple to make and has a lovely smokey taste, you can also cook the aubergines under a grill but nothing beats that charred smokey BBQ flavour. 


3 Aubergines
1 tbsp tahini
Juice of half a lemon 
2 cloves of garlic
1 tsp cumin
2 tbsp extra-virgin olive oil
flat-leaf parsley
A pinch of salt and black pepper


1.  Prick the aubergines and place on the grill over the BBQ, making sure to turn frequently so all sides get nice and charred. They will take around 15-20 minutes to cook, you will know they are ready when the insides have started to collapse and feel soft. Once cooked carefully place to one side and allow them to cool. 

2. Once the aubergines have cooled you need to scoop out the flesh from the insides of the skin into a bowl, this will be messy! Discard the leftover skins. 

3. Add 2 teaspoons of extra virgin olive oil to the bowl and coat the aubergines. Then add - 1 tbsp of the tahini, 2 cloves of grated garlic, 1 tsp cumin and the juice from half a lemon. You may find you need to add a little more lemon or tahini but give it a taste first. Add a pinch of salt and pepper and then depending on the texture you would prefer you can either mash the ingredients by hand for a chunky texture (my preferred choice) or blitz for a few seconds in a blender for a smoother dip.

4. Once ready to serve add a drizzle of extra virgin olive oil and some finely grated flat leaf parsley. Serve with some warm flat breads and you have a great starter or side dish. This will keep in the fridge for a few days if stored in a air-tight container. 

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