Easiest Way to Prepare Speedy BBQ babaganoush (smoky aubergine dip)

Hey everyone, it's John, welcome to my recipe site. Today, we're going to prepare a distinctive dish, Easiest Way to Prepare Homemade BBQ babaganoush (smoky aubergine dip). One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from BBQ babaganoush (smoky aubergine dip), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare BBQ babaganoush (smoky aubergine dip) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make BBQ babaganoush (smoky aubergine dip) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook BBQ babaganoush (smoky aubergine dip) estimated approx 30 mins.

To get started with this particular recipe, we must prepare a few components. You can cook BBQ babaganoush (smoky aubergine dip) using 6 ingredients and 6 steps. Here is how you can achieve that.

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.

Ingredients and spices that need to be Prepare to make BBQ babaganoush (smoky aubergine dip):

1. 2 aubergines
2. 2 tbsp tahini
3. Juice from 1/2 - 1 lemon
4. 1 garlic clove, crushed
5. Extra virgin olive oil
6. Sprinkling of smoked paprika (optional)

Instructions to make BBQ babaganoush (smoky aubergine dip)

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.

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