BBQ babaganoush (smoky aubergine dip)
This aubergine dip is a great addition to a barbecue spread.
There are some great babaganoush recipes here on Cookpad but this one is deliciously smoky because the aubergines are cooked on the BBQ.
I really recommend it if you've got the bbq on anyway. You can leave the aubergines to blister while you get on with cooking everything else, then it's 5 mins to mash it into a nice dip or accompaniment to grilled veg or meat.
BBQ babaganoush (smoky aubergine dip)
This aubergine dip is a great addition to a barbecue spread.
There are some great babaganoush recipes here on Cookpad but this one is deliciously smoky because the aubergines are cooked on the BBQ.
I really recommend it if you've got the bbq on anyway. You can leave the aubergines to blister while you get on with cooking everything else, then it's 5 mins to mash it into a nice dip or accompaniment to grilled veg or meat.
Open in Cookpad AppSteps
- 1
Place aubergines directly on the hot grill of your BBQ.
Cook until the skin is blistered and black and the flesh gives easily when you pierce with a knife. Turn occasionally.
- 2
Remove and leave to cool.
- 3
Slice in half, then scoop out the flesh. It should come away easily from the skin. Discard the blackened skin.
- 4
Place the flesh in a bowl.
- 5
Add the tahini, juice from 1/2 the lemon, garlic and 2 tbsp olive oil, then mash with the back of your fork.
- 6
Taste and add lemon juice and salt and pepper to taste. Sprinkle with paprika (if using) and tuck in.
Cooksnaps
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