Delicious smoky baba ganoush with roasted red peppers. Cooking aubergine on the barbecue takes its flavour to a whole new level — the intense heat and open flame infuse it with an irresistibly deep, smoky richness that’s hard to achieve any other way. As the skin blackens and blisters, the inside becomes meltingly soft and silky, taking on that signature barbecue char that elevates the mild aubergine to something truly special.
Once the aubergines are cooked to perfection — their skins charred and blistered, their flesh soft, smoky, and buttery — carefully scoop out the warm, tender insides and transfer them to a serving dish. Gently mash or spread the flesh to create a rustic base, allowing its deep, smoky flavour to take centre stage.
Generously layer this with strips of red peppers that have also been roasted over the barbecue. Their skins should be beautifully blistered and just beginning to blacken, giving way to soft, sweet, and slightly tangy flesh. The fire intensifies their natural sweetness while adding a subtle hint of charred complexity that pairs beautifully with the creamy aubergine. The contrast in colour — deep purples, fiery reds, and golden edges — creates a visually striking and appetising presentation.
Serve this warm medley alongside wedges of pitta bread, lightly brushed with olive oil and toasted on the grill until golden and crisp at the edges but still soft and chewy inside. These make the perfect tool for scooping up the smoky aubergine and sweet pepper mixture, ensuring you enjoy every rich, layered bite of this vibrant, rustic dish. It’s the kind of food best eaten with your hands, shared among friends, and savoured slowly in the warmth of a summer evening.
Each serving provides 341 kcal, 10g protein, 41g carbohydrate (of which 8.2g sugars), 13g fat (of which 2g saturates), 6.8g fibre and 0.81g salt- keep reading for a step by step instruction guide on how to make this delicious smoky baba ganoush!
Smoky baba ganoush- ingredient list!
Here is a thoughtfully curated list of simple yet impactful ingredients — each one chosen not only for its individual character, but for how beautifully it complements the others. Together, they work in harmony to create a rich, layered, and utterly mouth-melting flavour experience that feels both indulgent and effortless. What makes this even more exciting is how approachable and easy each ingredient is to use — no complicated techniques, no rare or hard-to-find items, just honest, flavourful components that come together seamlessly. Whether you’re a seasoned cook or just getting started in the kitchen, these ingredients are your allies in building a dish that delivers maximum taste with minimal fuss.
Ingredient list for the smoky baba ganoush with roasted red peppers;
Two red peppers
Two aubergines
Four chopped garlic cloves
One lemon, only the juice 30g/1oz of tahini
30ml (1fl oz) olive oil, a handful of freshly cut parsley, and salt to taste
To serve, four toasted pittas
Smoky baba ganoush with roasted red peppers- step by step instruction guide!
Step 1
Start by heating your barbecue until it reaches a high temperature. Whether you’re using charcoal or gas, you want the grill to be thoroughly preheated so it delivers that instant sizzle when your ingredients hit the grate. For charcoal, allow the coals to burn until they’re covered in a light layer of white ash and glowing red underneath — this indicates they’re at peak heat and ready for cooking. If using a gas barbecue, turn the burners to high and close the lid for 10–15 minutes to ensure the entire grill surface is evenly hot. A properly heated barbecue not only helps develop flavourful char marks but also prevents sticking and ensures your food cooks quickly and evenly.
Step 2
Once your barbecue is piping hot and ready, carefully place the whole peppers and aubergines directly onto the grill. Arrange them thoughtfully so they have enough space to cook evenly without overcrowding. Over the next 30 minutes, allow the intense heat to work its magic — the skins of the peppers will begin to blister and blacken, developing a beautifully smoky, slightly charred exterior that enhances their natural sweetness. Meanwhile, the aubergines will slowly soften and collapse under the heat, their flesh becoming tender, silky, and infused with that unmistakable smoky aroma.
Step 3
Turn the vegetables occasionally to ensure they cook evenly on all sides and achieve a uniform char without burning. Keep an eye on them as they cook; you’re aiming for the peppers to be soft and easily pierced with a fork, and the aubergines to have completely collapsed and become almost custardy inside. This slow grilling process brings out the rich, deep flavours that make barbecued aubergine and peppers truly irresistible.
Step 4
Carefully remove the peppers from the barbecue once their skins are deeply blistered and softened. Transfer them immediately into a heatproof bowl, then cover the bowl tightly with a piece of foil. This step allows the peppers to steam in their own heat and moisture, which will make it easier to peel off their charred skins later and helps to intensify their sweet, smoky flavour. Leaving them covered for about 10 to 15 minutes gives the peppers time to cool just enough to handle while still retaining their warmth and tenderness.
Step 5
While the peppers are steaming, turn your attention to the aubergines. With the peppers resting, you can now prepare the aubergines for the next stage of your recipe, knowing the peppers will be perfectly soft and ready to complement the smoky, creamy aubergine flesh. Cut the aubergine lengthwise in half, then remove the tender flesh with a spoon. Add the aubergine flesh, lemon juice, garlic, tahini, salt, and all except a teaspoon of olive oil to a food processor. Mix lightly to create a paste with texture. The aubergine should be tipped into a serving bowl.
Step 6
Slice and peel the peppers. Place the pepper slices on top of the baba ganoush and sprinkle with chopped parsley and olive oil. Have pittas toasted before serving.
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