Smokey baba ghanoush — the perfect quick snack!

smokey baba ghanoush

I love everything about dips — not only are there endless flavour combinations but they are also packed full of nutrients and hugely versatile. They make the perfect quick snack but also have the potential to transform simple vegetables or meat into the most beautiful meal. I always try to have one or two in the fridge so I can grab for lunches or quick snacks or for adding extra flavour. They are also great for introducing children to flavours or ingredients they might otherwise be a little hesitant of.

One of my absolute favourites to make is this subtly smokey baba ghanoush — so simple and ridiculously flavoursome. You do need to cook the aubergine the day before so that it has enough time to cool and release its excess liquid but I usually just pop it in the oven alongside a roast chicken at the weekend and I can make it in 5 minutes on Monday.

We love this at lunchtime on top of toasted bread or served alongside flatbread and sprinkled with feta and pomegranate seeds but its also wonderful alongside any meat or haloumi with couscous or a salad.

Smokey baba ghanoush

  • 3-4 aubergines
  • 2 tbsp tahini
  • 1 tsp sea salt
  • 1/2 lemon, juice only 
  • 2-4 garlic cloves, depending on size and your love of garlic! 

Preheat your oven to 200°C. Prick the aubergines all over and then place on a baking tray and bake in the oven for 1 hour or until soft and collapsing. Remove and place in a sealed container or bag overnight. 

Place the cooled aubergine in a colander- drain away all the liquid and peel off the skin and discard. Place the flesh and the remaining ingredients in a food processor and blend down until you have a smooth purée. Serve immediately or store in the fridge for up to 4 days.


Lyndsay x


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