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Baba Ganoush (Grilled Eggplant Dip, Smoky Flavor) 1

Baba Ganoush (Grilled Eggplant Dip)

This healthy, smoky grilled eggplant dip perfectly balances charred complexity with creamy texture, making it an ideal cold dip for summer gatherings. Unlike hummus, Baba Ganoush celebrates the humble eggplant, transforming it through fire into something truly extraordinary.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 20 minutes
Total Time 1 hour 15 minutes
Course Appetizer
Cuisine Mediterranean, Middle Eastern
Servings 8 servings
Calories 95 kcal

Equipment

  • Grill or Oven
  • Food Processor
  • Fine-Mesh Strainer
  • Colander

Ingredients
  

  • 2 large eggplants about 2-2.5 pounds total
  • 3 tablespoons tahini sesame paste
  • 2 cloves garlic minced
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil plus extra for drizzling
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground cumin
  • 2 tablespoons fresh parsley chopped
  • 1/4 teaspoon smoked paprika optional, for enhanced smokiness
  • pine nuts for garnish optional

Instructions
 

  • Prick the eggplants all over with a fork (about 10-12 times per eggplant). This prevents them from exploding during cooking by allowing steam to escape. Preheat your grill to medium-high heat or oven to 450°F (230°C).
  • Place eggplants directly on the grill grates and cook for 35-40 minutes, turning every 10 minutes to ensure even charring. They're done when the skin is completely blackened and the flesh feels soft when pressed gently. If using an oven, roast on a foil-lined baking sheet for about 45-50 minutes, turning occasionally.
  • Transfer the charred eggplants to a colander and let cool for 15-20 minutes until handleable. Split them open lengthwise and scoop out the soft, smoky flesh, leaving the blackened skin behind.
  • Place the eggplant flesh in a fine mesh strainer over a bowl and let drain for about 10 minutes. This removes bitter liquids and ensures proper consistency.
  • Transfer the drained eggplant to a food processor. Add the tahini, minced garlic, lemon juice, olive oil, salt, and cumin. Pulse 8-10 times until well combined but still slightly textured.
  • Taste and adjust seasonings as needed. The flavor should balance smoky, tangy, and savory notes.
  • Transfer to a serving bowl, create a shallow well in the center, and drizzle with additional olive oil. Sprinkle with chopped parsley, smoked paprika (if using), and pine nuts for an authentic presentation.

Notes

For maximum flavor, allow the dip to rest in the refrigerator for at least 30 minutes before serving. The flavors develop even more after 24 hours.
If you don't have a food processor, use a fork to mash everything together for a more traditional, chunky texture.
Store in an airtight container in the refrigerator for up to 4 days. Do not freeze as the texture becomes watery upon thawing.

Nutrition

Calories: 95kcalCarbohydrates: 8gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 150mgFiber: 3gSugar: 3gVitamin A: 2IUVitamin C: 5mgCalcium: 2mgIron: 3mg
Keyword Baba Ganoush, Eggplant Dip, Smoky Dip, Vegetarian Appetizer, Mediterranean Dip
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