Creamy Authentic Baba Ganoush Recipe with Smoky Charred Eggplant Perfect for Easy Appetizers
This creamy authentic baba ganoush features smoky charred eggplant for a rich, velvety dip that’s perfect for appetizers and gatherings. Simple ingredients and a straightforward method make it a reliable crowd-pleaser.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Cuisine: Middle Eastern
Ingredients
- 2 medium globe eggplants (about 1.5 lbs / 700 g)
- ¼ cup tahini (60 ml)
- 2–3 cloves garlic, minced or pressed
- Juice of 1 medium lemon (about 3 tablespoons / 45 ml)
- 3 tablespoons olive oil (45 ml), plus extra for drizzling
- 1 teaspoon salt, plus more to taste
- ½ teaspoon ground cumin (optional)
- A small handful fresh parsley, finely chopped (optional)
- A pinch smoked paprika or sumac (optional)
Instructions
- Preheat grill to medium-high or oven broiler to high. Pierce eggplants a few times with a fork to prevent bursting.
- Place eggplants directly on grill grates or on a baking sheet under the broiler. Turn every 5 minutes, charring skin evenly until eggplants collapse and skin is blackened and blistered, about 20-25 minutes.
- Transfer eggplants to a bowl and cover with plastic wrap or lid for 10 minutes to steam and make peeling easier.
- Peel away charred skin with hands or a knife; some bits remaining is fine.
- Place peeled eggplant flesh in a fine mesh sieve or colander and drain for 10 minutes to avoid watery dip.
- Add eggplant flesh to food processor with tahini, garlic, lemon juice, olive oil, salt, and cumin if using. Blend until smooth and creamy, scraping sides as needed.
- Taste and adjust seasoning with more lemon juice or salt if desired.
- Transfer to serving bowl, drizzle with olive oil, and garnish with chopped parsley and a pinch of smoked paprika or sumac.
Notes
Turn eggplants every 5 minutes to char evenly and avoid burning. Let eggplants steam after grilling to ease peeling. Drain eggplant flesh well to prevent watery dip. Pulse blend to keep creamy texture without over-processing. Baba ganoush tastes better after resting a few hours or overnight. Can substitute tahini with sunflower seed butter for sesame allergies or pomegranate molasses for a tangy twist.
Nutrition
- Serving Size: About ¼ cup per serv
- Calories: 120
- Sugar: 4
- Sodium: 300
- Fat: 10
- Saturated Fat: 1.5
- Carbohydrates: 8
- Fiber: 3
- Protein: 3
Keywords: baba ganoush, smoky eggplant dip, Middle Eastern appetizer, creamy dip, grilled eggplant, vegan dip, gluten-free appetizer