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Smoked aubergine dip, aka baba ganoush, is absolutely delicious and surprisingly light. It makes a great substitute for hummus if you want something a bit fresher for spring, and the smoked flavour lends a wonderful depth when used as a sandwich spread or in a wrap. You can even put a few dollops on a bowl of pasta, or add some extra olive oil and water to thin it down to dress a salad. See the full recipe at Food.com.

baba ganoush


  • 2 large fresh firm skin eggplants (2 cups after roasting and squeezing per recipe)
  • 12 teaspoon ground cumin
  • 3 garlic cloves, crushed
  • 1 teaspoon salt
  • 120 ml tahini (sesame paste)
  • 40 ml lemon juice
  • 100 ml extra virgin olive oil


  1. Char eggplants over a direct flame or roast in the oven until skin has blackened.
  2. Set aside in a bowl covered with plastic wrap until cool enough to handle, then peel.
  3. Squeeze the flesh/pulp until most of the juices have been drained.
  4. In a food processor, blend warm eggplant, with cumin, garlic, salt, tahini and lemon juice until it is a smooth paste.
  5. Then while still blending the eggplant mixture slowly drizzle in olive oil.
  6. Season to taste and serve with your favourite bread or crudites.


Share your favourite smoked food tip or recipe in the comments
photo credit: Baba ganoush via photopin (license)