Hummus on the table at a party or BBQ is no surprise, so why not jazz things up with an exciting alternative. Baba ganoush has a similar moreish texture with Eastern Mediterranean flavours. In this recipe Kat grills the aubergines on the BBQ until blackened and squidgy to create a delicious smoky flavour. It’s important not to rush this step as undercooked aubergines won’t give the right texture or flavour.
2 large aubergines
2 garlic cloves, minced
2-3 tbsp tahini
2-3 tbsp plain full fat yoghurt (thick greek style is best)
Lemon juice & salt to taste
Grill the aubergines, turning frequently so that the skin is completely blackened. Cook until they are soft and squidgy. Do not rush this step as undercooked aubergines won’t give the right texture or flavor.
Remove from the grill and leave to cool.
Once cool, carefully peel of all the blackened skin and scrape the flesh into a bowl.
Add half the garlic, 2 tablespoons of tahini, 2 tablespoons of yoghurt, a good squeeze of lemon and a good pinch of salt.
Mash all of the ingredients together and mix well.
Taste and add more garlic, yoghurt, tahini, lemon, salt as needed to get the desired flavor and texture. The main flavor should be the smoky aubergine so don’t allow the other ingredients to overwhelm it but rather enhance it.
Serve topped with a generous drizzle of good olive oil and if you like, a sprinkling of fresh herbs, chilli flakes, za’atar or sumac