15.07.24

Deeply smoky, soft and made for sharing.

This BBQ baba ganoush is slowly cooked over fire until the aubergines are soft, charred and full of smoke, then mixed with tahini, lemon, garlic and parsley and served with warm pitta bread.

Tripod Cooking

Roast Side Vegetarian

Method

ROAST THE AUBERGINES

Place the aubergines whole into the Tripod Roaster and suspend on the Cooking Tripod over a medium heat for approximately 30 minutes.

CHAR ON THE GRILL

Slice the aubergines in half lengthways and place them cut side down directly onto the Grill. Cook until they are fully charred and soft in the middle.

MAKE THE AUBERGINE PASTE

Remove from the Grill and scoop out the soft aubergine flesh. Using a fork, mix the aubergines well to create a smooth paste.

MIX THE SEASONING

In a bowl, mix the cumin, paprika, garlic, parsley, lemon zest and juice. Then add the oil and tahini, mixing thoroughly.

COMBINE

Scrape the aubergine paste into the seasoning mixture and combine well with a fork.

TOAST THE PITTA

Toast the pitta breads on the Grill for a minute or so until nicely coloured on both sides.

SERVE

Serve the baba ganoush alongside the warm pitta breads.

Featured Products

What you will need to try this recipe at home
Slow cooking technique

Created By
Lucy Hatton

Head of Design

The visual eye behind the brand, Lucy brings beauty and balance to everything she creates, with a meticulous attention to detail and a heartfelt love for the countryside that inspires her work.

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Dirty Cooked Baba Ganoush

Dirty cooked baba ganoush is one of the simplest ways to unlock deep smoky flavour over live fire. The aubergines are cooked directly over the flames until soft, charred and rich, then blended with tahini, garlic and lemon for a smooth, earthy BBQ baba ganoush. Served with warm flatbreads or as part of a sharing spread, this smoky baba ganoush is made for relaxed fire-cooked eating.