Smoky Charred Babaganoush You’ll Crave
JojoM
Ultra-smoky, silky baba ganoush made with fire-charred aubergines, whipped tahini and lemon—creamy, light and perfect with warm pita or mezze platters.
Why You'll Crave This Smoky Babaganoush
There's something irresistible about the deep, fire-kissed flavour of a proper baba ganoush. This recipe builds on classic Middle Eastern techniques, using open flame or hot charcoal to char whole aubergines until their skins are blistered and the flesh silky-soft. Blended with whipped tahini, lemon juice, garlic, and optional Greek yoghurt, the result is smoky, creamy, light, and bold—perfect for dipping warm pita or crisp vegetables.
What Makes It Special?
- Charred over flame for an intense, smoky depth
- Drained flesh means no bitterness or sogginess
- Whipped tahini made silky with ice water
- Balanced garlic that mellows as it rests
- Make-ahead friendly—even better the next day
🧑🍳 Pro Tips
- Use a gas flame or charcoal grill for best flavour. Oven-only methods work but won’t give the same depth.
- Drain thoroughly. You’ll be surprised how much water comes out of roasted aubergines—this keeps your dip thick and lush.
- Whip that tahini! Don’t just stir—emulsify with cold water until it lightens in colour and texture.
- Adjust garlic and lemon last. Let the flavours bloom before final seasoning.
- Serve at room temperature. Chilling dulls the flavour—bring it out before serving.
🥄 Serving Ideas
- As part of a mezze spread with hummus, olives, and tabbouleh
- Dolloped onto a grain bowl with roasted veg
- Spread in a sandwich or wrap with grilled meats or falafel
- With crudités or pita for snacking or parties
💬 What People Are Saying
“Loved how smoky this turned out—draining the aubergines made such a big difference. My guests thought it was from a restaurant.”
– Leah
“Grilled the aubergines over charcoal and the flavour was insane. New go-to meze for dinner parties.”
– Marco
“The detailed tips on tahini and garlic really helped. Came out silky but not heavy, and paired perfectly with homemade pita.”
– Ana
🙋♀️ FAQs
Can I make baba ganoush without a gas hob or outdoor grill?
Yes. Roast the aubergines in a very hot oven until soft, then finish under the grill to blacken the skin. The result won’t be quite as smoky, but still delicious.
How far in advance can I prepare baba ganoush?
Up to 1 day ahead. Store in the fridge, bring to room temperature before serving, and garnish just before bringing to the table.
This smoky babaganoush is not just a dip—it’s an experience. A bold flavour bomb that elevates any mezze platter or party spread, made with humble ingredients and a few simple tricks.
Smoky Charred Babaganoush You’ll Crave
JojoMUltra-smoky, silky baba ganoush made with fire-charred aubergines, whipped tahini and lemon—creamy, light and perfect with warm pita or mezze platters.
Chef's Tips
Char the aubergines over an open flame or charcoal for the deepest smoky flavour.
Do not skip draining the roasted aubergines—removing excess liquid keeps the dip thick, creamy, and less bitter.
Use ice-cold water when emulsifying the tahini; it helps the tahini turn pale, light, and stable.
Add garlic gradually; its flavour intensifies as the baba ganoush rests.
Make the baba ganoush a few hours ahead or up to a day in advance to let the flavours meld.
Tools Used
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Ingredients
Smoky aubergine base
Tahini cream & seasoning
To finish & serve
Instructions
Char the aubergines
- 1
Prick the aubergines a few times with a fork so they do not burst during cooking.
- 2
Set the aubergines directly over a gas flame or very hot grill, turning often, until the skins are completely blackened and the flesh feels very soft, about 15–20 minutes.
- 3
Alternatively, place the aubergines on a baking tray and roast in a 250°C (230°C fan) / 480°F oven until collapsed, then finish under a hot grill to char the skin.
Drain and prepare the aubergine flesh
- 1
Transfer the hot, charred aubergines to a bowl, cover loosely, and let steam for about 10 minutes to loosen the skins.
- 2
Split each aubergine lengthways and scoop the soft flesh into a sieve set over a bowl, discarding any large burnt skin pieces.
- 3
Leave the aubergine flesh to drain for 20–30 minutes so excess bitter juices drip away, then roughly chop or mash the flesh.
Make the tahini cream
- 1
In a clean mixing bowl, whisk together the tahini, lemon juice, and fine sea salt until thick and slightly stiff.
- 2
Gradually whisk in the ice-cold water, a tablespoon at a time, until the mixture turns pale, smooth, and creamy. Adjust with a little more water if needed to reach a pourable but rich consistency.
Fold everything together
- 1
Add the drained aubergine flesh and grated garlic to the tahini cream.
- 2
Fold gently with a spatula or spoon until just combined, keeping some texture rather than turning it into a completely smooth puree.
- 3
Stir in the Greek yoghurt, if using, then taste and adjust seasoning with more salt or lemon juice as needed.
Finish and serve
- 1
Spoon the baba ganoush onto a shallow plate or bowl and swirl the surface with the back of a spoon.
- 2
Drizzle generously with extra virgin olive oil and sprinkle with smoked paprika or Aleppo pepper.
- 3
Top with chopped parsley and pomegranate seeds, if using, and serve immediately with warm pita bread or crisp vegetable crudités.
Comments & Reviews
Ana
11/14/2025
The detailed tips on tahini and garlic really helped. Came out silky but not heavy, and paired perfectly with homemade pita.
Marco
11/14/2025
Grilled the aubergines over charcoal and the flavour was insane. New go-to meze for dinner parties.
Leah
11/14/2025
Loved how smoky this turned out—draining the aubergines made such a big difference. My guests thought it was from a restaurant.
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Nutrition Facts
Serving Size: About 1/4 of recipe (approx. 90 g)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
