Smoky Baba Ghanoush

Our smoky baba ghanoush is pure comfort in a bowl! Silky, charred aubergine is whipped with nutty tahini, zingy lemon and a little garlic to make a creamy dip that tastes like summer evenings by the barbecue. This Levantine classic is wonderfully simple to make and one of the most delicious ways to enjoy your homegrown aubergines. Serve it as part of a mezze spread, scoop it up with warm flatbread, or spoon it generously alongside roasted veg.

Serves: 4 as a dip | Prep: 15 minutes | Cook: 30 – 50 minutes

Ingredients

• 2 large aubergines (about 800g)
• 2 tbsp tahini
• 1 small garlic clove, crushed
• Juice of ½ – 1 lemon, to taste
• 2 tbsp extra-virgin olive oil, plus a drizzle to serve
• ½ tsp fine sea salt, plus more to taste
• ¼ – ½ tsp ground cumin (optional)
• 1 – 2 tbsp Greek yoghurt (optional)

Char your Aubergines

The secret to great baba ghanoush is a properly charred, blackened skin. That’s where all the smoky flavour comes from, so don’t be shy!

• Prick the aubergines all over with a fork so they don’t burst.
• On a gas hob or barbecue (smokiest): Place the aubergines directly over a medium flame and cook for 15 – 20 minutes, turning with tongs every few minutes, until the skin is blackened and blistered all over and the aubergines have collapsed.
• Under the grill or in the oven (easiest): Grill on high for 30 – 40 minutes, turning every 10 minutes, or roast whole at 220°C (200°C fan, gas 7) for 45 – 50 minutes until completely soft and wrinkly.
• Pop the cooked aubergines in a bowl, cover with a plate and leave to steam for 10 minutes. This loosens the skin and makes peeling much easier.

To Make the Baba Ghanoush

• Slice each aubergine open lengthways and scoop the soft flesh into a sieve, leaving the charred skin behind (a few black flecks add lovely smokiness).
• Leave the flesh to drain for 10 minutes and give it a gentle press. Removing the excess liquid stops your dip turning watery or bitter.
• Tip the flesh onto a board and chop it finely, or mash with a fork, for a rustic texture. For an ultra-smooth dip, blitz briefly in a food processor instead.
• Transfer to a bowl and stir in the tahini, garlic, half the lemon juice, the olive oil, salt and cumin, if using. Fold through the yoghurt now for an extra-creamy finish.
• Taste and adjust: more lemon for brightness, salt to lift the flavours, or tahini if you’d like it richer.
• Spoon into a shallow bowl, swirl the top with the back of a spoon, drizzle with olive oil and scatter over your toppings.

Serving Ideas

• Serve with warm pitta, flatbreads or crunchy crudités (carrot batons, radishes, cucumber and pepper strips).
• Pair with our Roasted Heirloom Beetroot Hummus for a colourful homegrown mezze board.
• Spread into wraps with falafel and salad leaves, or spoon onto grain bowls and roasted veg.
• Dollop alongside grilled lamb, halloumi or barbecued veggie skewers.

How to Store Baba Ganoush

Keep your baba ganoush in an airtight container in the fridge for up to 4 days. A thin layer of olive oil on top helps keep it fresh. The flavour deepens overnight, so it’s a brilliant make-ahead dip for parties. Give it a stir and a fresh squeeze of lemon before serving.

Grow Your Own Aubergines

There’s nothing quite like making baba ghanoush with aubergines you’ve grown yourself. Sow aubergine seeds indoors from January to April, and grow them in a greenhouse, polytunnel or sunny, sheltered spot for glossy fruits ready to harvest from late summer.