There are so many great Mediterranean restaurants here in Chicago that Will and I visit. I almost always try to order some baba ganoush (ie. eggplant dip) whenever we go because it is just so addictingly delicious!
PS – don’t hate me for posting another eggplant recipe in just one week! Sometimes I just get on a bit of a kick with certain foods. Apparently eggplant is my jam at the moment.
I had Will fire up the grill and I tended to the eggplant. It’s pretty hands off, just turn it a couple of times during cooking to try and evenly char the skin of the eggplant on all sides.
Baba ganoush is actually relatively simple with just a few ingredients. The most time consuming part is waiting for the eggplant on the grill to become tender. The recipe below is my adaptation of one from Bon Appetit. I found that I had to grill my eggplant a bit longer and I added a lot more garlic.
To serve, sprinkled your baba ganoush with a bit of paprika and a drizzle of olive oil. PS – this is a great vegan option for parties!
More Delicious Recipes You’ll Love
- Tomato and Eggplant Bake
- Simple Roasted Red Pepper Dip
- Eggplant Lasagna Rolls
- Simple Vegan Tofu “Egg” Salad
Grilled Baba Ganoush
- 3 small eggplants ~3 lbs worth
- 2 tablespoons olive oil
- 3 cloves garlic minced
- Juice from 1 lemon
- 1/3 cup tahini
- 1/3 cup chopped parsley
- 1/8 th teaspoon paprika
- Salt and ground black pepper to taste
- Additional olive oil to serve pita chips or fresh pita
- Poke eggplants with a fork on all sides and transfer to a hot grill that has been brushed with oil.
- Grill eggplants until fork tender and skin is charred, about 35-40 minutes. (This time may need adjusted depending on your grill.)
- Let grilled eggplant cool enough to handle and then peel the skin from the flesh of the eggplants. (You should be able to use a fork to scrape the flesh from the skin.)
- Transfer flesh into a colander and let sit for 15 minutes.
- While eggplants are cooling/draining, add 2 tablespoons olive oil to a skillet and heat. Add the minced garlic and cook for just 1-2 minutes or until fragrant. Turn off the heat and add to a food processor.
- Transfer eggplant to the food processor. Add the lemon juice, tahini, parsley, paprika, salt and pepper. (The more salt the better!) Puree until smooth.
- Transfer to bowl and sprinkle with more paprika and a drizzle of olive oil. Serve with pita chips or warmed fresh pita.