You won’t be able to get enough of this Grilled Eggplant Baba Ganoush! Made with grilled (or roasted) eggplant, tahini, garlic, lemon, and spices, the smoky and creamy flavors are exceptionally delicious with fresh pita bread and vegetables.
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I can’t think of a better way to start off a Mediterranean feast than to dip some freshly baked pita bread and crisp vegetables into a big bowl of this grilled baba ganoush. So smoky, creamy, and rich!
Just like tzatziki and hummus, baba ganoush is a deliciously smooth and creamy Mediterranean dip. It also happens to be naturally dairy free, gluten free, and nut free! How can it get any better than that?
I’ll tell you how! If you’re hosting a summer barbecue, go ahead and throw the eggplant on the grill instead of roasting it in the oven. The smoky and charred eggplant will give your blended baba ganoush added layers of flavor to impress all of your guests.
What is baba ganoush?
Baba ganoush is an Eastern Mediterranean dip that’s surprisingly similar to hummus. It’s a blended dip made from tahini oil, lemon juice, spices, and garlic. The one major difference? The base is made from tender eggplant instead of chickpeas.
Baba ganoush has a nutty, earthy, creamy, and savory flavor. It’s a popular dip to serve with vegetables and pita bread, but also works as a spread for vegetable wraps or sandwiches. If you love hummus, you’re sure to love baba ganoush!
Plus, making baba ganoush from grilled eggplant gives it a delicious smoky flavor.
What do you need to make eggplant dip?
- Eggplant – The star of the show! Luscious roasted eggplant becomes even more delicious when it’s blended together with more savory and bright ingredients. Try to use Italian eggplant because this variety has fewer seeds and tender flesh.
- Garlic – Go ahead and roast this along with the eggplant if you want.
- Tahini – Just like hummus, we need tahini (made from sesame seeds) to give baba ganoush its classic nutty flavor.
- Lemon juice – This is necessary for brightness and balance.
- Extra virgin olive oil – Blending oil into eggplant dip helps emulsify everything together.
- Herbs and spices – Cumin, smoked paprika, salt, and parsley go a long way in eggplant dip.
How to grill eggplant for baba ganoush
Prepare your grill for medium-high heat. Grill whole eggplant, turning occasionally, until skin is charred and flesh is softened, 25-45 minutes depending on the size of your eggplants.
Note: If you can’t tell if the grilled eggplant is ready, stick them with a sharp knife to check. It should easily slide in and out with little resistance.
Place the grilled eggplant in a large stockpot or large bowl and cover, allow to cool for about 10 minutes. This helps continue to steam the eggplants as they cool.
Scoop the eggplant flesh into a colander set over a bowl. Leave it to drain for 10 minutes (removing the excess liquid will give you the smoothest and creamiest baba ganoush possible) then discard the liquid.
Add the drained eggplant flesh, garlic, tahini, lemon juice, cumin, and paprika to a food processor and blend. Slowly add in the oil while continuing to blend. Add the parsley and give it one or two final pulses.
Transfer the baba ganoush to a serving bowl and garnish with paprika and parsley. Serve with pita bread and veggies and enjoy!
How to roast the eggplant
Cut the eggplants in half and place them cut side down on a baking sheet. Roast at 450-degrees for about 35 minutes, until they’ve collapsed and are very tender and caramelized.
Allow to rest, until cool enough to handle. Then, continue with step 3 of the directions below.
How to make ahead and store
The flavor of a freshly made, warm roasted eggplant dip is exceptional but if you prefer it chilled, go ahead and make it 3 or 4 days in advance. Just store it in an airtight container the refrigerator until you’re ready to serve.
What to dip in baba ganoush
- Pita bread or pita chips
- Crackers
- Cherry tomatoes
Make this homemade baba ganoush recipe a part of your Mediterranean spread! It would fit in perfectly next to this Israeli Couscous Tabbouleh Salad, Stuffed Zucchini Boats, Rack of Lamb, and Greek Nachos.
Wine pairings
- The bright citrus notes of a Pinot Gris pair perfectly the smoky and slightly tangy dip.
- Rosé is a classic choice to pair with rich roasted vegetables.
- Want to just have some fun? Cava is always welcome next to creamy baba ganoush!
More Middle Eastern-inspired recipes
More appetizer dip recipes
- More → 50+ EASY Dip Recipes
Did you try this grilled eggplant dip?
If you loved this bbq baba ganoush I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
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Full Recipe
Grilled Eggplant Baba Ganoush Recipe
Equipment
- Grill
Ingredients
- 2 pounds eggplant (about 4 medium or 2 large eggplants)
- 3 cloves garlic (minced)
- 3 Tablespoons tahini
- 2 Tablespoons lemon juice
- 1 teaspoon salt (to taste)
- 1/2 teaspoon ground cumin
- ¼ teaspoon smoked paprika (plus extra for garnish)
- ⅓ cup extra-virgin olive oil
- 2 Tablespoons chopped fresh parsley (plus extra for garnish)
Instructions
- Prepare grill for medium-high heat. Grill whole eggplant, turning occasionally, until skin is charred and flesh is softened, 25-45 minutes depending on the size of your eggplants.
- Place the grilled eggplant in a large stockpot or large bowl and cover, allow to cool for about 10 minutes. This helps continue to steam the eggplants as they cool.
- Halve eggplant, scoop flesh into a colander set over a bowl, and let drain at least 10 minutes; discard liquid.
- Pulse eggplant along with garlic, tahini and lemon juice, tahini, garlic, cumin and paprika in a food processor or blender; slowly incorporate olive oil and pulse to combine. Add parsley and give a final pulse or two. Season with salt and pepper, to taste.
- Sprinkle baba ganoush with additional paprika and parsley and serve with pita bread and chopped vegetables.
To roast the eggplant:
- Preheat oven to 450-degrees. Halve eggplants place on a baking sheet. Bake cut side down, for 35-40 minutes, until flesh is softened.
- Allow to rest, until cool enough to handle.
- Scoop the eggplant flesh into a colander set over a bowl, and let drain at least 10 minutes; discard liquid.
- Proceed to step 4 above.
Notes
Nutrition
This post was originally published in 2018. It was updated in 2022 to add new photographs.
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