A classic mezze (appetiser), Baba Ghanoush, the smoky aubergine dip, is found on tables in the Mediterranean, Central Europe, the Middle East and in Asia. You may know it as Abu Ghanoush, Muttabal or plain old Aubergine spread. You’ll find it in many guises too, sometimes in its basic form with just aubergines, tahini, lemon juice, garlic & olive oil, at other times with the addition of tomatoes and/or onions.
One crucial step in achieving that smoky flavour is charring the aubergine skin until it’s virtually black in colour. Skip this part and your baba ghanoush is not going to have that trademark smokiness. This can be done over a barbecue or directly over the flame of a gas burner.
Tahini for making Baba Ghanoush
Tahini is a paste made with sesame seeds and oil, popular in the Middle East, Turkey, Greece and parts of North Africa.
It is a dip on its own but is also a basic ingredient in popular recipes such as hummus and baba ghanoush here. It is extremely easy to make, and tastes so much better than what comes out of a jar and last a long time too. You will find our recipe here.