This Eggplant Dip (or Baba Ganoush) recipe with grilled eggplant is amazingly smooth and creamy with a delicious smoky flavor. Serve it alongside some fresh pita bread and vegetables for a delicious Mediterranean spread.
The other day I was bringing my car in for a detailing (lots of friends and family coming to town for our wedding means I need a clean car) and I suddenly had a huge craving for some baba ganoush.
Such a strange craving as normally I’d lean towards hummus, but for some reason, baba ganoush just sounded really, really good that day and it stuck in my head.
I think the fact that baba ganoush is a bit smoky is what made me think that I needed to whip up a batch that day… seeing as I’d be grilling up some peruvian grilled chicken for lunch. And while the eggplant for this Mediterranean spread is often roasted, I thought that throwing those eggplants onto my grill would give them an even more delicious, smoky flavor.
So, while my chicken was grilling away, I just added a couple of eggplants on there too. They took about 40 minutes (10 minutes per side) to cook to the perfect, softened texture I was looking for.
Tip: Stick a sharp knife into your eggplants to check if they’re done enough. It should easily slide in and out with little resistance.
Once they were done, I popped them into a big pot and put a cover on it. I let them rest on the counter for about 20 minutes to allow them to steam just a little bit more so that removing the flesh from the skin would be extra easy and so that they would be cool enough to handle. Then, I cut each of them in half and used a large spoon to scoop out the insides.
You want to be sure to extract as much of the moisture from the eggplant as possible so that your eggplant dip gets that deliciously smooth and creamy texture. I’d read a tip to put the eggplant in a salad spinner and give it a few turns. I did try that but I have to say that I didn’t find much moisture coming out of it. Instead, I found that just placing the flesh in a strainer for about 5 minutes, and gently pressing on it, will do the trick just fine.
Many recipes call for mashing the baba ganoush by hand, but I wanted to make things super simple, so I just popped it into my blender with the rest of the ingredients and gave it a good whirl. The texture was rich and creamy, just like I was hoping for.
To carry over the flavors of the smoky grilled eggplant, I added in some cumin and smoked paprika as well. I love how the cumin has an almost citrus-like quality to it, that pairs so well with the lemon in the baba ganoush, and the smoky paprika just gives a hint of something extra and also lends its beautiful color to the spread.
Can I roast the eggplant for baba ganoush? I don’t have a grill.
- If you don’t have a grill, you can definitely prepare this baba ganoush in the oven. Halve your eggplants and bake them cut side down in a 450-degree oven for 35-45 minutes (this will depend on the size of your eggplants).
Is baba ganoush vegan?
- Baba ganoush is dairy-free, gluten-free and nut-free, making it a perfect appetizer that’s friendly with a variety of diets.
What do you serve with Eggplant Dip?
- Serve eggplant dip like you would serve hummus. I like it paired with fresh veggies and pita bread for dipping. In the platter pictured here I served the baba ganoush with carrot sticks, cucumber, watermelon radishes, and red peppers.
How long does Eggplant Dip last in the refrigerator?
- Leftover baba ganoush can be stored in the refrigerator for up to four days. I prefer the flavor of baba ganoush while it is still warm from the grill, but it’s also delicious served chilled or at room temperature.
I hope that you love this grilled eggplant baba ganoush as much as I did! I’ll definitely be serving it again soon, maybe even as part of a full Mediterranean spread. It would make a wonderful dinner served with hummus and a few fresh salads. Currently, I’m obsessed with this Mediterranean Chickpea & Tuna Salad, Cherry Tomato Salad with Roasted Lemons and this Israeli Couscous Tabbouleh Salad.
Appetizer Dip Recipes:
- Harissa Hummus
- Baked Bûcherondin Goat Cheese Appetizer
- Macadamia Nut Hummus
- Tahini Yogurt Sauce
- Greek Yogurt Ranch Dip
Wine Pairings for Baba Ganoush:
- Pinot Gris has a bright notes of citrus making it perfect for pairing with this smoky, but slightly tangy baba ganoush.
- Rosé is always amazing paired with roasted vegetables. Try pairing it with this smoky dip.
- Cava is a fun bottle to open up for the occasion. The light bubbles are perfect paired with the creamy baba ganoush.
If you loved this grilled eggplant 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.
Eggplant Dip Recipe
Grilled Eggplant Baba Ganoush
This Baba Ganoush recipe with grilled eggplant is amazingly smooth and creamy with a delicious smoky flavor. Serve it alongside some fresh pita bread and vegetables for a delicious Mediterranean spread.
- 2 pounds Italian 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
- Prepare grill for medium-high heat. Grill eggplant, turning occasionally, until skin is charred and flesh is softened, 25-45 minutes depending on the size of your eggplants.
- Place in a large stockpot or large bowl and cover, allow to cool for about 10 minutes.
- 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 prepare in the oven:
- Preheat oven to 450-degrees. Halve eggplants and bake, cut side down, for 35-40 minutes, until flesh is softened. Let cool slightly before proceeding to step 3 above.