Get ready for the flavor explosion that is this Smoky Baba Ghanoush! This recipe features the rich, creamy texture of roasted eggplants infused with a delicious smoky flavor.

Baba ghanoush is a popular Middle Eastern dip that has a deep, rich flavor and creamy texture. Typically, this dish involves roasting eggplants on the stovetop, but we prefer to roast them over charcoal for a smoky and delicious flavor infusion.

Choosing the right eggplant

When choosing eggplants for baba ghanoush, look for medium-sized globe (or American) eggplants that are firm and heavy for their size and have smooth, shiny, dark purple skin. Avoid eggplants with blemishes, soft spots, or wrinkled skin, as this could indicate over-ripeness or damage. These eggplants will produce a flavorful, smooth consistency.

Ingredients

• 2 medium-sized globe eggplants
• Tahini paste (sesame seed paste)
• Extra-virgin olive oil
• Fresh lemon juice
• Fresh garlic
• Sea salt
• Ground cumin
• Parsley

How to Make Baba Ghanoush

• Prepare your charcoal grill according to the manufacturer’s instructions.
• Rinse eggplants under cold and and dry with paper towels.
• Pierce the eggplants a few times with a fork to allow the steam to escape during cooking.
• Place the eggplants directly on the hot coals. Roast them for about 20-30 minutes, turning occasionally, until the skin has charred and the flesh feels soft.

• Remove the roasted eggplant from the grill and let them cool for 15 minutes.
• Once they’ve cooled enough to handle, peel off the charred skin, and scoop out the eggplant flesh.

• Place the peeled eggplant into a food processor. Add the tahini, lemon juice, olive oil, minced garlic, and salt to the mashed eggplant.
• Pulse 10 times (or more) until well combined. Taste the baba ghanoush and adjust the ingredients as needed.

Transfer the baba ghanoush to a clean bowl. Drizzle with a little more olive oil. Garnish with chopped parsley (and optional Kalamata olives or pomegranate seeds). Serve with sliced pita bread, pita chips, crostini, or fresh veggies.

Recipe Variations

By adding or swapping out a few ingredients, you can transform the flavor of this smoky baba ghanoush. See below for some of our favorite ways to dress this dish up.

• Spicy: add an extra 1/4 teaspoon of ground cumin and 1/8-1/4 teaspoon of cayenne pepper to the baba ghanoush mixture.
• Herbed flavor: add 1 1/2 teaspoons each of chopped fresh oregano, mint, and parsley to the eggplant mixture before blending.
• Smoked garlic: Instead of using fresh garlic, add 1 head of roasted garlic to the mixture before pulsing it in the food processor. This will infuse the baba ghanoush with a subtle, smoky garlic flavor.
• Pomegranate-infused: garnish this smoky eggplant dip with 1-2 tablespoons of pomegranate molasses and 1/4 cup of pomegranate seeds.
• Walnut Baba Ghanoush: add 1/4 cup of finely chopped toasted walnuts to the eggplant dip right before garnishing and serving.

Print

Smoky Baba Ghanoush

Experience a burst of flavors with this easy Baba Ghanoush! This recipe showcases the smooth, rich texture of roasted eggplants with a delicious smoky taste.

Course Appetizer

Cuisine Middle Eastern

Keyword Baba Ghanoush, Smoked eggplant dip

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 8 servings

Calories 106kcal

Ingredients

• 2 medium-sized globe eggplants roughly 2 1/2 pounds total
• 1/4 cup tahini paste
• 2 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons fresh lemon juice
• 2 garlic cloves peeled and minced
• 1/2 teaspoon coarse sea salt
• 1/4 teaspoon ground cumin
• 2 teaspoons chopped parsley for garnish

Instructions

• Prepare your charcoal grill according to the manufacturer’s instructions.
• Rinse eggplants under cold and and dry with paper towels.
• Pierce the eggplants a few times with a fork to allow the steam to escape during cooking.
• Place the eggplants directly on the hot coals. Roast them for about 20-30 minutes, turning occasionally, until the skin has charred and the flesh feels soft.
• Remove the eggplants from the grill and let them cool for 15 minutes.
• Once they’ve cooled enough to handle, peel off the charred skin.
• Place the peeled eggplant into a food processor. Add the tahini, lemon juice, olive oil, minced garlic, and salt to the mashed eggplant.
• Pulse 10 times (or more) until well combined. Taste and adjust the ingredients as needed.
• Transfer the baba ghanoush to a clean bowl. Drizzle with a little more olive oil. Garnish with chopped parsley. Serve with sliced pita bread or fresh vegetables.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

Calories: 106kcal | Carbohydrates: 9g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 151mg | Potassium: 304mg | Fiber: 4g | Sugar: 4g | Vitamin A: 34IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg

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