Babaganoush from scratch is a signature dip of the Middle Eastern that consists of grilled aubergine purée blended with tahini, lemon juice, lots of garlic and spices. The dip has a strong smoky flavour. I prefer to roast the aubergines straight onto the flames of a gas stove of fire, if you don’t have any of those at hand, crank your oven to the highest heat and roast it that way. Always pierce the eggplant first to release steam as it cooks and don’t stop roasting until it’s well blackened. Good tahini should be a little runny and very flavourful. The lemon juice should be freshly squeezed. This recipe combines the roasted aubergine with full-fat yoghurt to give a creamier and slightly more gentle taste.
YIELD — 6 servings
Ingredients
- 2 medium aubergines, pierced
- ¼ cup sesame tahini, stirred if oil has separated out
- 1 freshly squeezed lemon juice (more to taste)
- 2-3 tablespoons plain full-fat yogurt, as needed
- 2 garlic cloves
- 2 pinches chili flakes, add more as needed
- Salt and pepper to taste
Directions
1. Place the pierced aubergines directly onto the flames of a gas stovetop or grill. Turning regularly until completely softened and blackened on all sides. If you don’t have a gas stovetop or grill but do have a gas stovetop, preheat the oven to 250 degrees Celcius. Wrap the aubergines in aluminum foil and roast until soft. Remove the softened aubergines and cook the whole aubergines in a hot cast iron pan. We are looking for a charred skin here. Allow to cool.
2. Scoop the insides of the aubergines into a blender with the tahini, lemon juice, chili, salt and pepper and pulse until smooth.
3. Remove the aubergines and place them into a bowl and mix the yoghurt through until fully combined. Top with fresh parsley and enjoy this babaganoush as a dip for bread or vegetables!
Notes
This is perfect to serve alongside this mustard and herb potato salad recipe.
