Recipes, Side Dish Recipes

Smoky aubergine sauce

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Smoky Aubergine Sauce – The Perfect BBQ Side for Lamb, Hogget & Mutton
This smoky aubergine sauce is just one step away from baba ghanoush – the only difference being the absence of tahini. Why leave it out? Because when I made this, I was serving it alongside a rack of hogget cooked over fire, and I felt a simpler, more delicate flavour would better complement the charred meat.

While baba ghanoush is typically served as a dip in a mezze spread, with a slightly punchier flavour designed for scooping up with flatbread, this version works more as a BBQ side dish or garnish. It’s softer on the palate, slightly coarser in texture, yet still rich with that signature smoky, fire-roasted aubergine sweetness. It pairs beautifully with grilled lamb chops, slow-cooked hogget, and mutton, but is also a versatile match for chargrilled chicken, barbecued beef, and even roasted vegetables.

If you’re looking to create a mezze platter, simply add a tablespoon of tahini and blitz for a smoother, creamier finish!

Rack of hogget served pink with smoky aubergine and chilli and oregano dressing.

Ingredients

Method

  1. Prepare the BBQ – Light the BBQ and allow the coals to burn down until they are glowing grey/white.
  2. Roast the Garlic – Place the whole head of garlic onto a medium-hot part of the grill and let it cook in its skin for 40-45 minutes, turning occasionally.
  3. Char the Aubergines – Pierce the aubergines in several places with a sharp knife, then lay them directly on the hottest part of the grill. Turn every 5 minutes and continue cooking until the skin is completely charred and the flesh is soft. Move them to the cooler edge of the grill for 10 more minutes to absorb additional smoky flavour while you cook the main dish.
  4. Cool and Scoop – Remove the aubergines from the grill and allow them to cool slightly. Once cool enough to handle, scoop out the soft flesh into a bowl and season generously with sea salt.
  5. Blend the Base – Once the garlic has cooled, peel away the outer layers of skin and squeeze out the soft, caramelised cloves. Place the garlic in a blender with a quarter of the aubergine flesh, the Greek yoghurt, and 3 tablespoons of olive oil, then blitz until smooth.
  6. Combine and Finish – Fold the blended mixture back through the remaining aubergine and add the juice of half a lemon. Stir well, taste, and adjust seasoning as needed.
  7. Serve and Enjoy – This smoky aubergine sauce pairs beautifully with grilled lamb, hogget, mutton, chicken, and beef. For a classic baba ganoush-style dip, simply add a tablespoon of tahini and blitz to a smoother consistency.

Shop the ingredients

For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.