Grilled Baba Ganoush

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

Created by: Deborah Murphy

Course Appetizer

Cuisine Vegan

Prep Time 1 hour hour

Cook Time 40 minutes minutes

Total Time 1 hour hour 40 minutes minutes

4

Make this popular grilled baba ganoush, a tasty Mediterranean dip made from eggplants at home this summer. Serve with pita chips for a vegan-friendly appetizer.

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Ingredients

  

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• ▢ 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

Instructions

• 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.

Notes

Adapted from this recipe from Bon Appetit.

Nutrition

Serving: 1/4 recipe | Calories: 150kcal | Carbohydrates: 13g | Protein: 4.5g | Fat: 11g | Saturated Fat: 1.5g | Polyunsaturated Fat: 9.5g | Sodium: 150mg | Fiber: 3g | Sugar: 3.5g

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