Baba ganoush – smoky aubergine dip

Smoky Middle Eastern aubergine dip with tahini, lemon and garlic. The key is charring the aubergine directly over a flame for the signature smoky flavour.

• 3 large aubergines
• 3 tbsp tahini
• 2 garlic cloves
• 3 tbsp lemon juice
• 2 tbsp olive oil
• Salt
• Fresh parsley for garnish
• Paprika for garnish

Method

1. 1
   Char the aubergines directly over a gas flame or under the grill, turning regularly, until completely soft inside and the skin is charred. This takes about 20 minutes.
2. 2
   Place in a colander and allow to cool. Carefully scoop out the flesh, avoiding the charred skin.
3. 3
   Finely chop or mash the aubergine flesh.
4. 4
   Mix in tahini, garlic, lemon juice and salt.
5. 5
   Taste and adjust seasoning. The dip should be smoky, creamy and tangy.
6. 6
   Serve with olive oil, parsley and paprika. Accompany with pitta bread.