Best Ever Baba Ganoush With Flatbread Chips

Jason Ingram

Baba ganoush is one of my favorite ever dips, and by cooking the eggplants over a wood fire, you get an even more intensely smoky flavor.

Serves about 4 as a dip

• 3 large eggplants, about 12 ounces each
• 3 cloves of garlic, roughly chopped
• 1 heaped tablespoon tahini
• Juice of 1 lemon
• 4 tablespoons extra virgin olive oil, plus a little extra for drizzling
• 1 teaspoon Aleppo pepper or regular chili flakes
• A few sprigs of flat-leaf parsley, chopped

For the flatbread chips:

• 6 flatbreads
• 2 tablespoons olive oil
• 1 tablespoon cumin seeds, crushed
• 1–2 teaspoons chili flakes
• Salt and freshly ground black pepper

Fire up the grill for direct and indirect grilling and, once hot, add a few chunks of wood to the fire to get some good smoke going.