When the summer invitations start rolling in, every good host needs a reliable bring-a-plate dip, and this smoky baba ganoush from New Zealand cook Emma Galloway is about as good as they come. Charring the eggplants directly over a gas flame or barbecue gives the dip its deep, smoky flavour, though Emma includes an oven-grill method too. The crispy paprika onions on top are optional, but they add a lovely crunch and a gentle flavour boost, and they make the dip look a treat on the table.

It’s naturally gluten-free and easily made vegan, and it’s from Emma’s new book Thyme to Cook. The former chef and creator of the blog My Darling Lemon Thyme combines practical guides to growing your own vegetables with simple, vegetarian, gluten-free recipes for cooking them.

Baba ganoush w/ crispy paprika onions, by Emma Galloway

Smoky baba ganoush is one of my favourite dips and a quick and easy one to make when those summer invitations come rolling in.

The crispy onion topping is of course optional, but it makes presentation that much lovelier and also gives a subtle flavour boost. I topped mine with leek flowers, chopped chives and parsley, but use any fresh herbs that will go with the flavours; coriander (cilantro) would also be great.

The eggplants are best cooked directly over flame for a true smoky flavour, but I give an alternative if that isn’t possible. Omit the honey to make it vegan, or swap for a tiny splash of pure maple syrup.

Makes about 2 cups
Gluten-free | Vegan option

Ingredients

2 medium eggplants (aubergines), about 500g

60ml (a quarter of a cup) hulled tahini

2 tablespoons lemon juice

1 clove garlic

pinch of fine sea salt, to taste

half a teaspoon honey or maple syrup, or pinch of sugar (optional)

finely chopped chives + flatleaf

parsley leaves, to serve

gluten-free crackers, glutenfree flatbreads or chopped vegetables, to serve

Crispy paprika onions

60ml (quarter of a cup) extra virgin olive oil

1 onion, finely sliced

1 teaspoon fresh thyme leaves or half-a-teaspoon dried thyme
half-a-teaspoon paprika
half-a- teaspoon smoked paprika (or use more regular paprika if you don’t have smoked)

If you are cooking on gas hobs, turn two of them onto mediumlow.

Sit the eggplants directly onto them in the flames, turning every 2–3 minutes for a total of about 8 minutes, until charred and tender. If you have a BBQ, cook directly on the grill plate, turning every 2–3 minutes until charred and tender. If you don’t have either, preheat the oven grill to the hottest temperature. Place the eggplants onto an oven tray and cook under the grill, turning every 5 minutes until charred and tender. Remove from heat and set aside for 5 minutes or until cool enough to handle.

Chop the tops off each eggplant, then cut in half lengthwise.

Using a spoon, scrape out the tender flesh and place into a food processor or blender. Discard the charred skin. Add the tahini, lemon juice, garlic and salt. Blend until relatively smooth. Add a touch of honey or pinch of sugar if it’s too bitter (not always needed as it depends on the eggplants) and season with more salt, if
needed. Transfer to a serving bowl.

If making ahead of time, place into an airtight container and store in the fridge for up to 3 days.

To make the crispy paprika onions, heat a large, heavy-based frying pan over medium-high heat. Add the olive oil, then the onion and thyme. Cook, stirring occasionally, for 8–10 minutes or until golden and crispy. Add both the regular and smoked paprika, stir well then remove from the heat. Set aside for 5 minutes to cool slightly before spooning over the top of the baba ganoush. Scatter the herbs over and serve with crackers, flatbreads or veggies.