Blowtorch baba ghanoush

Baba ghanoush is one of my favourite dips and is hands-down the best use of aubergines for me. It it great with crunchy fresh vegetables or breadsticks and the like to dip into it.

I used the terrific Andrew James Chef’s Blowtorch to do the bulk of the work: the charring of the vegetables – which is also the most important part of making a baba ghanoush, giving a wonderfully deep, smoky flavour.  My review on the blowtorch, along with other food uses, both sweet and savoury, is here.

I sometimes make baba ghanoush using just the blow-torch and without any use of the hob: you need to blow-torch the aubergines further to get them completely soft and simply crush the blow-torched garlic, aubergines and cumin together in a bowl, adding the herbs, seasoning and oil to them.

Charring the vegetables:

It it best to pop the vegetables on a metal tray to protect any other surfaces.

  • aubergines: takes about 10 minutes to fully blow-torch and then peel 3 aubergines: you need to torch them until the skin blisters fully and the aubergines start to collapse. But this is still quicker and tidier than doing it on the gas flame or the bbq! Note: the aubergines must be pricked well all over, otherwise they might explode!
  • garlic: apply the blowtorch over the unpeeled garlic for a few seconds, which will burn off the skin. Once the skin is off, blow-torch the flesh just a little
  • cumin: give it a few blasts with the blowtorch

If you are using tomatoes, which are not needed for baba ghanoush although they can be included, simply blast them for a few moments all over to skin them, plus a little blasting on the flesh to give blackened areas.

The blow-torching can all be done in advance and made into the baba ghanoush whenever you are ready.

Recipe: baba ghanoush

  • 3 large aubergines, pricked all over
  • 5 tablespoons extra-virgin olive oil
  • 1 small onion, peeled and roughly chopped
  • 5 large garlic cloves, peeled and roughly chopped
  • 1 teaspoon smoked garlic powder
  • 1 teaspoon of cumin seeds
  • small handful fresh basil and a little fresh mint, roughly chopped
  • crushed sea salt and freshly milled black pepper
  • a few squirts of lemon juice

(1) Blow-torch the aubergines, garlic and cumin as descibed above. Leave them to cool a little and when cool enough to handle, peel off the aubergine skin and roughly chop the flesh. Roughly chop or crush the garlic. Roughly crush the fennel in a pestle and mortar.

(2) Gently fry the onions, the smoked garlic, cumin and seasoning in the oil for about 10-15 minutes until the onion is soft. Add the aubergines, the chopped garlic, a spritz of lemon juice and about half of the chopped mint and basil to the onions and fry gently for a further 5-10 minutes or so. The aroma will be sensational!

(3) Now either blitz the mixture in a food processor, trying to retain a few chunks, or crush lightly with a fork. Stir in another spritz of lemon juice, the remaining basil and the mint. Serve either warm or at room temperature.

Related recipe links:

Simple focaccia-style breadsticks


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Sauce Box

Never get lost in the Sauce

Something Sweet Something Savoury

Family friendly recipes from a chaotic kitchen

Indian Curry Shack By Anugya

A Recipe Repertoire For Everyday Cooking


Good food, without fuss

Julie's Family Kitchen

A home for cooking and baking recipes

God's Little Acre Farm Blog

Sharing the little things in life, one blog at a time!

Food without fuss

Simple food, big on flavour!

The Recipe Hunter

Cook and Enjoy

My Baking Adventure

Going on an adventure or baking a new dessert - they both bring you joy and fill you with happiness

Splash of Happiness

Splashing happiness in your day

the chef mimi blog

So Much Food. So Little Time.

It's All Frosting...

Projects, recipes, and other things that make life fun!

Come dine with Teo

Because eating is a necessity, but savouring is a pleasure.

joannas sydney

An insider's guide to Sydney, Australia


food books (?) pretentious writing etc

biscuits and pieces

Food, lifestyle and everything in between

Journey of a Blogvelist

The Writing of Curtis Bausse

Stefan's Gourmet Blog

Cooking, food, wine


el blog de dulceidea

This is not a pie

Young baker from Brighton presents her recipes

Bakers and Best

Baking the Michigan Difference into every loaf.

Charlotte's Web of Bakes

The outcomes of an experimental (albeit amateur) baking enthusiast!


All about the passion for food

Cooking without Limits

Food Photography & Recipes

Eat The Roses

Highly Opinionated Thoughts About Food, The Universe and Everything

I Dream in Buttercream

Cloud9.1's Baking Blog

Le Céleste Pâtisserie

Professional Chef Recipes and knowledge source for patisserie, baking and pastry


baking adventures on both sides of 'the pond'

Knead to Dough

the go-to site for your foodie blog and biz resources

Love Grace and Cakes

Sitting here in a pile of flour and icing sugar, drinking wine

Wuthering Bites

Simple Gluten Free recipes for any time of day.

The Baking Hermit

Hobby baker who enjoys learning about the science and techniques behind making the perfect baked goods that taste and look good.

Blissfully Scrumptious

Blissfully scrumptious recipes for cakes and bakes


Baking from the heart...with a pinch of guilt-free indulgence!

Natascha's Palace

A blog about culinary adventures from a Canadian living in Spain


Cook. Bake. Eat.

lili's cakes

Pâtisserie Sans Frontières

Addicted to the Sweet Life

Two uni students exploring Melbourne's food destinations


share the loaves


good food with simple ingredients

food for fun

enjoying what's on my plate

Clandestine Cake Club

Bake, Eat, Talk about Cake

Every Nook & Cranny simply filled with food

Preheat the Oven

with Chef Jae

%d bloggers like this: