Mains, Outdoor Cooking, Vegetarian

Smoky Aubergine & Tomato Dip

Cooking method:

Ninja Woodfire Electric BBQ Grill & Smoker
  • Prep Time: 45 mins
  • Pre-Heat Time: 7 mins
  • Cook Time: 1h 10 mins
  • Total time: 2h 2 mins
  • Skill Easy
  • Serves 4 people

Smoky Aubergine & Tomato Dip

This is a super smoky dip inspired by the classic, well-loved baba ganoush and Persian mirza ghasemi. Aubergines and tomatoes make the base of it, served with soft-boiled, gooey eggs and a spiced oil. 


Tip: Allergy Advice

This dish contains the following allergens: Eggs, Wheat, Sesame


  • 7-9 tbsp olive oil, divided
  • 2 large aubergines
  • 1 garlic bulb
  • 1 large beefsteak tomato
  • 150g datterini tomatoes
  • Salt, as desired
  • 4 large eggs
  • 1 tbsp tomato purée
  • 1 tsp cumin seeds
  • ½ tsp fennel seeds
  • ½ tsp ground turmeric
  • 1 tsp pul biber
  • 50g tahini
  • Olive oil
  • Salt, as desired
  • Pepper, as desired
  • Mint leaves, for garnish
  • Flatbread, warmed for serving

Cooking mode

When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!


  • Step 1

    Lightly oil the aubergines and prick them all over using a fork. 

  • Step 2

    To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place. Place aubergines and garlic bulb onto grill plate then close lid. 

  • Step 3

    While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close smoke box lid. 

  • Step 4

    Turn dial to SMOKER, set temperature to 180°C and set time to 1 hour 10 minutes. Select START/STOP to begin cooking (preheating not needed). 

  • Step 5

    Place a strainer over a bowl and grate the beefsteak tomato into the strainer then season the tomato pulp with salt and set aside.  

  • Step 6

    Bring a saucepan of water to the boil and gently drop the eggs in. Cook for 6 minutes until the eggs are soft-boiled. Drain and place the eggs in a bowl of ice water.  

  • Step 7

    Clean and re-use the saucepan then add 6-8 tablespoons of olive oil and the tomato purée and place on medium-high heat. Cook and continuously stir for 2 to 3 minutes until the tomato purée darkens. Then add cumin and fennel seeds and stir until the spices have toasted for 2 minutes. Remove from the heat and stir the turmeric and pul biber then set aside. 

  • Step 8

    Halve the Datterini tomatoes and season with salt and pepper, as desired, set aside. 

  • Step 9

    When the aubergines and garlic are done cooking and the aubergines are soft, open lid and remove from grill. Scoop out the inside of the aubergines and place into a bowl.  

  • Step 10

    Remove the garlic cloves from their skins and add to the bowl with the aubergine. Using a fork, mash them into a rough pulp. Add the grated and drained tomato pulp to the bowl with the tahini and 3 tablespoons of olive oil. Stir together and season with salt and pepper. If it needs to be loosened, add a few tablespoons of tomato water.  

  • Step 11