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Authentic Baba Ganoush (Grilled or Baked!)

15 mins Cook
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Learn the secret to making the satisfactory Baba Ganoush! Made with simplest 5 easy components this proper middle jap Eggplant Dip may be made on the grill, or baked within the oven. complete of taste, complexity and intensity, Baba Ganoush is vegan, healthy, gluten-loose, low-carb and keto!
Baba Ganoush is a silky, costly aggregate of eggplant, tahini paste, garlic, lemon juice, and salt this is blended into the maximum creamy luscious dip.
It originates from the center East and is often served with pita bread, olives, or veggies as a flavorful appetizer. It’s certainly one of my non-public favored recipes on the blog.
What gives this recipe its specific and real taste is the detail of smoke– which may be done through grilling or roasting in the oven (with a touch trick )
Made in the conventional way, eggplant is typically charred in ash, grilled over a timber hearth, or baked in a wood-burning oven- which is why it tastes sooooooo excellent! That subtle smoky flavor receives infused with the eggplant, growing not anything quick of divine. but this manner of cooking isn’t handy to a lot of us.
So for ease and ease, I’ve created ways to deliver this lovable smoky flavor into the dip without an excessive amount of hassle.
And accept as true with me, it’s nicely well worth it!

Authentic Baba Ganoush


Baba Ganoush is made with 5 simple elements. it is the balance of these substances that makes this recipe shine!

  • eggplant– simplest is to apply greater massive globe eggplant.
  • tahini paste– ensure it’s far fresh now not bitter!
  • garlic- sparkling is first-class!
  • salt
  • lemon juice– sparkling lemon juice always!


Historically, eggplant is grilled over a wood-burning fireplace and this why it tastes so darn precise. for the reason that maximum people don’t have get entry to to cooking over a wooden-burning hearth, there are a few tricks we are able to employ to achieve this smokiness inside the baba ganoush. Grill entire eggplants with a foil packet of timber chips to infuse smoke into the eggplant. you may additionally grill over a wood or charcoal fire, or char the eggplants in ash. See recipe card for using the oven.
1.) Grill the eggplant complete, cutting slits into the perimeters of the eggplant.
2.) cutting slits into the eggplant ensures even cooking and also permits some of the smoke to penetrate, giving the baba ganoush a scrumptious flavor!
3) Wrap ½ cup timber chips like alder, apple or mesquite into foil and create a foil packet. keep the wooden chips dry.
four.) Poke a hole with a knife and create a small commencing for the smoke to pop out.
5.) place the foil packet on the grill next to the eggplant (positioned it at the grill a bit early to get it smoking.) Grill the eggplant, ensuring to close the lid so the smoke remains in. this can raise your baba ganoush- I promise!
6.) once the eggplant collapses and is well charred on all aspects, location it in a bowl, along with the timber chip foil packet and cowl the whole thing tightly with foil till it’s far cool sufficient to handle about 20 minutes.
7.) basically, you are developing your own “liquid smoke“ from warmth and liquid that comes out of the eggplant, because it cools. So cowl it up tightly!
eight.) shop what’s left within the backside of the bowl – the smoky liquid, home made “liquid smoke”. You’ll use this to season the baba ganoush!
9.) Peel the charred eggplant and chop. I just like the chopping method because little nuggets of eggplant within the very last dip are without a doubt fine. What you’ll turn out to be with is set 2 – 2 ½ cups of eggplant flesh- very little as compared to the 2 massive eggplants you started off with!
10.) strain the chopped eggplant, and let it drain for about ten mins. You don’t need to shop this liquid, most effective the smoky liquid from the earlier bowl.
eleven.) Stir in the final ingredients, at the side of 1-2 tablespoons of the smoky liquid you stored from the bottom of the bowl. this type of incredible recipe- using the smoke from the woodchips


  • The second way to make this smooth baba ganoush recipe is via roasting the eggplants in the oven on a baking sheet.
  • Slice eggplants in 1/2, lengthwise and roast at 425F on a baking sheet till very gentle, approximately 60 minutes. check by using piercing the skin with a fork, and maintain roasting till the eggplant is cooked, and the flesh is very tender and collapsing.
  • Scoop out the cooked eggplant, discard the skins and drain in a strainer for 10 mins.
  • Mash with a fork and add the tahini paste, garlic, salt and lemon juice. Now you can also pulse in a food processor or blender, but I discover mashing works just as without problems here.
  • add a few drops of store-sold liquid smoke to the baba ganoush, to elevate it!
Authentic Baba Ganoush (Grilled or Baked!)

Authentic Baba Ganoush (Grilled or Baked!)

Learn the secret to making the satisfactory Baba Ganoush! Made with simplest 5 easy components this proper middle jap Eggplant Dip may be made on the grill, or baked within the oven. complete of taste, complexity and intensity, Baba Ganoush is vegan, healthy, gluten-loose, low-carb and keto!
prep time
10 mins
cooking time
15 mins
total time
25 mins



  • 2 large eggplants ( 1.5 to 1.75 lbs each)

  • 2 garlic cloves, finely minced (use a garlic press)

  • 4 tablespoons tahini paste

  • 1 tablespoon lemon juice

  • 1 teaspoon salt

  • optional: 2 tablespoons plain full-fat yogurt

  • Garnishes: olive oil, homemade zaatar spice, dukkah,

  • fresh herbs like parsley, olives, toasted pita bread,

  • or fresh veggies ( cucumber, tomato, carrot sticks, bell pepper, etc).

  • Cook Mode Prevent your screen from going dark



Grill approach:

Preheat grill to medium-high or oven to 425 F
Make a foil packet with timber chips for smoking. Wrap ½ cup of wood chips (mesquite, alder, apple) in heavy-obligation foil and pierce the pinnacle, developing an opening in the foil so smoke can escape. area this on the grill. See photographs.
With a sharp pairing knife cut 1-2 inch deep slits into the eggplant, throughout in particular around the bigger backside area. this can permit them to prepare dinner more frivolously, and help the smoke penetrate the eggplant.
When the foil packet is smoking, region the eggplant immediately at the grill, and close the grill. turn eggplant each 10 minutes or so and allow the pores and skin char. Grill until eggplant till it has collapsed and feels smooth smooth on the internal. this may take approximately 20 mins.
Location the eggplant at the side of the smoking foil packet in a massive bowl or massive pan and cowl tightly with foil. allow sit till cool sufficient to deal with approximately 20 mins.
Store all the smoky liquid this is beneath the eggplant within the bowl. Peel the charred pores and skin off the eggplant and the usage of a knife, cut up the gentle flesh. location the eggplant in a strainer and strain the eggplant flesh for 10 mins. Discard this liquid. (I know this may appear counter-intuitive – but you'll be adding a number of the “smoky” liquid from the primary bowl lower back in.)
Region the tired eggplant in a mixing bowl. You must have 2 cups (or 2 1/four cups) of eggplant flesh. if you have much less, see notes. If very seedy, sense free to put off a few seeds, I generally simply depart them in.
Upload the tahini paste, garlic, lemon, salt and 1-2 tablespoons (or more to flavor) of the smoky liquid reserved from the bowl.
Mix, flavor, regulate salt, lemon.For a scrumptious richness, add 2-3 tablespoons undeniable yogurt (non-compulsory). Stir with a fork until quite easy. Refrigerate till serving.

Oven Roasting approach:

Preheat oven to 450F ( 425F if electric powered oven)
Slice eggplants in half of, lengthwise and roast with flesh facet down, on a parchment-coated sheet pan on the middle rack, till very gentle, about forty five-60 mins. test by using piercing the skin with a fork, and hold roasting till flesh could be very smooth and collapsing. permit cool.
Scoop out flesh, drain in a strainer for 10 mins. You ought to have approximately 2 cups, if less, see notes.
Mash with a fork and add the last components. To acquire the smoky taste, add a 1/4- ½ teaspoon of liquid smoke.
Modify salt and lemon to flavor. Stir in elective yogurt.

To serve:

Place in a shallow serving bowl, make a circular “nicely” with the back of a spoon and drizzle with olive oil, and your choice of aleppo chili flakes, zaatar spice, dukkah or sumac.
Sprinkle with fresh herbs.
Serve with warm pita bread and/or greens.


If you become with less than 2 cups of eggplant flesh after it's miles tired, please modify the additional elements as a consequence. as an instance, you can no longer need as a whole lot tahini, salt, lemon, etc. then continue to number nine within the instructions above.
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