Baba Ganoush

Baba Ganoush

Simple, flavorful, Authentic Baba Ganoush recipe made with smoky grilled eggplant, tahini, garlic and lemon. A healthy, delicious Middle Eastern Eggplant Dip that is full of complexity and depth. Gluten-free, low-carb, vegan.

Prep Time: 40
Cook Time: 30
Total Time: 1 hour 10 minutes
Yield: 2 ½ cups 1x


  • 2 extra-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
  • 2 tablespoons plain full-fat yogurt (optional, but delicious)


  • olive oil
  • zaatar spice
  • fresh herbs like parsley
  • toasted pita bread


  1. Preheat grill to medium-high
  2. Make a foil packet with wood chips for smoking. Wrap ½ cup of wood chips (mesquite, alder, apple)  in heavy-duty foil and pierce the top, creating an opening in the foil so smoke can escape. Place this on the grill.  See photos.
  3. With a sharp pairing knife cut 1-2 inch deep slits into the eggplant, all over especially around the bigger bottom area. This will allow them to cook more evenly, and help the smoke penetrate the eggplant.
  4. When the foil packet is smoking, place the eggplant directly on the grill, and close the grill. Turn eggplant every 10 minutes or so and let the skin char. Grill until eggplant has collapsed and feels tender on the inside. This will take about 20 minutes.
  5. Place the eggplant along with the smoking foil packet in a large bowl or large pan and cover tightly with foil. Let sit until cool enough to handle about 20 minutes.
  6. Save ALL the smoky liquid that is under the eggplant in the bowl. Peel the charred skin off the eggplant and using a knife, chop up the tender flesh. Place the eggplant in a strainer and strain the eggplant flesh for 10 minutes. Discard this liquid.  (I know this may seem counter-intuitive – but you will be adding some of the “smoky” liquid from the first bowl back in.)
  7. Place the drained eggplant in a mixing bowl. You should have 2 cups (or 2 1/4 cups) of eggplant flesh. If you have less, see notes. Add the tahini paste, garlic, lemon, salt, yogurt and 1-2 tablespoons (or more to taste) of the smoky liquid reserved from the bowl.
  8. Mix, taste, adjust salt, lemon and smoke.
  9. For a delicious richness, add 2-3 tablespoons plain yogurt (optional).  Stir with a fork until relatively smooth.
  10. Place in a shallow serving bowl, make a circular “well” with the back of a spoon and drizzle with olive oil, and sprinkle with your choice of chili flakes, zaatar spice, or sumac. Sprinkle with fresh herbs.  Serve with warm pita bread and/or veggies.

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