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Smoky Baba Ganoush

Smoky baba ganoush made with flame-charred aubergine, tahini, lemon and garlic.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Middle Eastern
Calories: 140
Ingredients Method Notes

Ingredients
  

  • 2 large aubergines
  • 3 tbsp tahini
  • 2 tbsp lemon juice
  • 1 clove garlic grated
  • 1/2 tsp salt
  • 2 tbsp extra virgin olive oil
  • 1 tbsp pomegranate seeds (optional)
  • 1 tbsp chopped parsley

Method
 

  1. Char the aubergines over a gas flame or under a very hot grill, turning, for 25–35 minutes until blackened and collapsed.
  2. Cool in a colander for 10 minutes, then peel off the skin and let the flesh drain.
  3. Mash the flesh with a fork, leaving some texture.
  4. Stir in the tahini, lemon juice, garlic and salt.
  5. Spread in a bowl and top with olive oil, pomegranate seeds and parsley.

Notes

Let the charred aubergine drain well. Excess liquid makes the dip watery and bitter.