I got into making Babaganoush for Meat Free Monday of UK BBQ week. To be honest I didn't have much expectation - I just wanted to get through the night to enjoy Taco Tuesday. But let me tell you - what a pleasant surprise! Babaganoush is absolutely delicious. Smokey and garlicky it hits all the right notes especially when served with warm toasted bread.

Course Side Dish
Keyword aubergine, babaganoush, banana bread, dip, eggplant, yoghurt dip
Prep Time 20 minutes
Cook Time 20 minutes
Author jacksmeatshack


  • 4 aubergines
  • 2 tabso olive oil
  • 1 whole bulb garlic
  • 4 tbsp tahini
  • 1 tbsp fresh lemon juice
  • 1 tsp ground cumin
  • 2 tbsp chopped flat-leaf parsley
  • salt and pepper


  1. Place aubergines and garlic on to a hot coal bed (directly in the coals). You could do this whilst you are doing another cook.
  2. Turn the aubergines and garlic approximately every 5 minutes allowing all sides of the skin to blacken. Remove from the coals when they become soft and squidgy.
  3. Allow the aubergines and garlic to cool completely in bowl covered in cling film.
  4. Scoop out flesh of aubergines and garlic and place in a bowl discarding the skins.
  5. Place the aubergines and garlic into a food processor with all of the other ingredients listed and pulse until reached your desired consistency. Personally, I prefer a few rough lumps here and there.
  6. Serve with warm bread and enjoy.