Baba Ghanoush (Smoky Aubergine Dip)

Ingredients

  • 2 medium aubergines
  • 2 tablespoons of tahini
  • 3 crushed garlic cloves
  • Juice of 1 unwaxed, washed lemon and some zest.
  • 2 tablespoons of olive oil
  • Salt and pepper to taste

Method

Prick aubergines and roast whole at 220 °C (fan 200 °C) for 35–40 mins until collapsed and soft. Scoop out flesh and blend with tahini, garlic, lemon, and olive oil until smooth.

Variations & Tips

Tips

  • For a smoky flavour: Char aubergines over flame or grill before roasting.
  • Avoid watery dip: Let roasted flesh drain in a sieve for 5–10 mins.
  • Tahini control: Start with 1 tbsp; add more to taste.
  • Texture: Blend for smooth, or mash for chunky.
  • Serve smart: Finish with quality olive oil for flavour and looks.
  • Add smoked paprika for extra depth.
  • Garnish with pomegranate seeds or parsley.

Variations

  • Spicy Kick: Add harissa, chilli flakes, or hot sauce
  • Herb-Loaded: Mix in parsley, coriander, mint, or dill.
  • Nutty Twist: Blend in ground nuts; finish with toasted pine nuts for crunch.
  • Middle Eastern: Add cumin or sumac; drizzle with pomegranate molasses.
  • Pepper Blend: Roast red peppers with aubergines and blend — sweet and smoky.

Storage

  • Fridge: 3–4 days.
  • Freezer: Up to 1 month.