Smoky Roasted Aubergine Dip
Whole aubergines roasted until collapsed and smoky, then blended with tahini, garlic and lemon into a silky baba ganoush. Charring the skin is where all the smoke comes from.
By Vegan Cook. Published 5 August 2026
Ingredients
Serves 3.
- 2 largeaubergines
- 2 tbsptahini
- 2 clovesgarlic, crushed
- 2 tbsplemon juice
- 2 tbspextra virgin olive oil, plus more to serve
- 1/2 tspground cumin
- 1/2 tspsalt
- 1 tbspfresh parsley, chopped, to serve
Cookware
- Baking tray or open flame
- Colander
- Food processor
Method
Read each step end-to-end before starting.
- 01
Char the aubergines
Heat the oven to 220°C / 425°F. Prick the aubergines all over with a fork (or they can burst), then roast directly on the oven rack for 35-40 minutes, turning once, until the skins are blackened and blistered and the insides have completely collapsed. For real smokiness, char them directly over a gas flame first, turning with tongs, until the skin blisters all over.
- 02
Drain the flesh
Let the aubergines cool, then split them open and scoop the soft flesh into a colander. Let it drain for 10 minutes, because aubergine holds a lot of bitter water, and skipping this step makes the dip watery.
- 03
Blend
Put the drained flesh in a food processor with the tahini, garlic, lemon juice, cumin and salt. Pulse to a coarse, textured dip rather than a smooth purée, since baba ganoush, as this dip is known in the Middle East, should have some body.
- 04
Serve
Spread into a bowl, make a well with the back of a spoon, and pool olive oil in it. Scatter with parsley and serve with warm flatbread.
Allergen profile
Every recipe here is fully plant-based. Cross-contamination risk depends on your kitchen, so check all packaging.
Swap note
Contains sesame from the tahini (flagged for sesame-sensitive readers). Naturally gluten-free, soy-free and nut-free.