Move over hummus, I’ve only eyes for your older brother who tastes just ever so slightly of smoke and sophistication. Baba Ganoush, you take the reigning crown for me…perhaps that’s what your little green party hat’s for. There is only one way to make knockout Baba Ganoush – by smoking your aubergines. Smoky, charred lushness is what defines this dip.

To compliment the delicious flavour of smoked aubergine, I used black garlic instead of ordinary garlic which not only gives a wonderful colour to the Baba Ganoush, but adds a sweet, earthy, umami taste as well. If you’ve not got black garlic, replace with ordinary garlic. I suggest one clove per aubergine as I like the taste of garlic to smack me round the face. If you want something a little more subtle then add to your own liking.

Smoky Baba Ganoush

Smoky Baba Ganoush

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Difficulty: Medium
Servings

2-4

servings
Prep time

10

minutes
Cooking time

35

minutes

Move over hummus, I’ve only eyes for your older brother who tastes just ever so slightly of smoke and sophistication.

Ingredients

  • 2 extra large aubergine

  • 2 cloves black garlic or ordinary garlic (to taste)

  • 4 tbsp tahini

  • 2 tbsp extra virgin olive oi, plus extra for drizzling

  • 1/2 lemon

  • 1 tsp cumin

  • 1 tsp sea salt

  • Garnish Ideas
  • olive oil, fresh coriander, za’atar, sumac, smoked paprika, harissa powder

Directions

  • Get your bbq going. If you can can add wood chips (such as oak or apple) then even better as It will help to create an earthy, smokey flavour.
  • Cut the aubergines in a half, then with a pairing knife, cut criss-cross slits though the fleshy side. This will allow the smoke to penetrate the aubergine and help to cook it. Drizzle the aubergine lightly on both sides with olive oil.
  • When your coals have mostly turned white, place the aubergine directly onto the grill. Cook until the flesh feels tender and the skin is nicely charred. If you have a grill basket (like in my photos) then great, as it makes it easier to flip the aubergines and keeps them a bit further away from the flames so you can smoke for a bit longer. If you don’t have a grill basket, then no worries, just keep a closer eye on flipping your aubergines more rigourously.
  • Place the cooked aubergine in a bowl and then cover with foil or a plate. Let it sit until cool enough to handle. See the smoky aubergine liquid that will collect at the bottom of the bowl.

  • Peel the charred skin away from cooked flesh and roughly chop the flesh into a blender jug or bowl.
  • Add the black garlic, tahini paste, olive oil, juice of half a lemon, cumin, sea salt and a dash of the smokey aubergine juice to your blender jug or bowl.
  • I like my Baba Ganoush to have texture instead of being smooth like hummus. If you are using a blender then briefly pulse it a couple of times until the ingredients are combined. A good mash with a fork in a bowl works just as well, if not better to achieve the right consistency. Of course, there is no “right” consistency – you might prefer a more spreadable, smooth Baba Ganoush to smother over your pitta.
  • Garnish with a drizzle of olive oil, fresh coriander, zaatar, sumac, smoked paprika or whatever tickles your fancy.
  • Serve with warm pita, flatbread, veggies or as a delicious condiment in portobello mushroom and haloumi burgers.

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