Can I make the dip in advance?

You sure can - I always do this if possible when I'm entertaining, to save time. It will keep well for at least 3 days, stored in the fridge in a covered container.

Can I roast the eggplant?

Yes, you can. Pierce the eggplants all over, then place them in the oven at 200C/390F for about 50 minutes, turning them halfway through.

Could I add anything else to the dip?

Sometimes I like to add in some chilli flakes (1 or 2 teaspoons), or mixing in some Greek yogurt or labneh is another nice way to add an extra layer of creaminess. You can also mix the pomegranate seeds and flat-leaf parsley through the dip for more texture, rather than scattering them on top.

Smoky Eggplant Dip (Baba Ghanoush)

Description

Impress your guests with this smoky eggplant dip that uses 5 ingredients and no special equipment. Charring the eggplant straight on a gas hob or BBQ cuts down prep time AND gives the best smoky flavour. Serve with pita chips, flatbreads or focaccia for a very moreish party bite.

Ingredients

Scale

For the smoky eggplant dip –

2 large eggplants (aubergine)
⅓ cup tahini
4 garlic cloves, crushed
Juice of 1 lemon
1 teaspoon salt

Optional, to garnish –

1 tablespoon olive oil
Handful of pomegranate seeds
1 tablespoon dukkah
Handful of flat-leaf parsley (or mint), chopped

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Instructions

Cook the eggplants. Pierce your eggplants all over with a fork. Line your gas hob with aluminium foil for an easy clean-up, then place the eggplants directly on top of the hob. Cook for about 10 minutes, using tongs to turn the eggplants every couple of minutes so that they cook evenly. You want the skin to be VERY charred all over – they should be super soft and about to fall apart. At this point, transfer them to a mixing bowl and cover with clingfilm.
Peel the eggplants. Once the eggplants are cool enough to handle, peel the skin off and discard it. Place the peeled eggplants on a chopping board and cut the tops off. Chop the peeled flesh as finely as you like – I tend to chop mine finely as I prefer a dip that’s a little smoother, but you can keep it as chunky as you like.
Mix the dip. Transfer the chopped eggplant back into the mixing bowl. There will be a little pool of dark liquid in there. I personally like to leave this in as it has so much smoky flavour and helps to loosen up the dip, but you can remove it if you like. Add 1/3 cup of tahini, 4 crushed garlic cloves, 1 teaspoon of salt and the juice of a lemon. Mix well to combine into a cohesive dip. Taste, then add a little more salt if it needs it.
Garnish and serve. Spoon the dip out onto a serving plate or into a bowl, then drizzle with the olive oil. Scatter over the flat-leaf parsley, dukkah and pomegranate seeds, then serve.

Notes

STORAGE INSTRUCTIONS: The dip will keep really well in the fridge for 5 days, so it’s perfect for making ahead of time.

NO GAS HOB? No problem! Just pierce your eggplants, then roast in the oven at 200C/390F for about 50 minutes, turning at the halfway point, until super soft all the way through. You can also cook them on the barbecue (same technique as in the recipe though it tends to take a little longer on the barbecue).

SERVING SUGGESTIONS: I love to serve it with a selection of different dips, and a big pile of pita chips, soft flatbreads or focaccia. It also pairs fabulously with lamb (try it in this juicy Greek lamb burger or with lamb koftas), or harissa grilled chicken, chicken shawarma wraps, honey harissa halloumi or as a topper for toast.

Prep Time: 10
Cook Time: 10
Category: dips
Method: stove top
Cuisine: mediterranean

Nutrition

Serving Size: 2 tablespoons