Grilled Baba Ganoush | Vegan

Grilled Baba Ganoush

  • Author: Deborah Davis
  • Prep Time: 60 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour 40 mins
  • Yield: 4 1x
  • Category: Appetizer
  • Cuisine: Vegan


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.


  • 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 parsley
  • 1/8th teaspoon paprika
  • Salt and ground black pepper, to taste
  • Additional olive oil to serve, pita chips or fresh pita


  1. Poke eggplants with a fork on all sides and transfer to a hot grill that has been brushed with oil.
  2. Grill eggplants until fork tender and skin is charred, about 35-40 minutes. (This time may need adjusted depending on your grill.)
  3. 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.)
  4. Transfer flesh into a colander and let sit for 15 minutes.
  5. 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.
  6. Transfer eggplant to the food processor. Add the lemon juice, tahini, parsley, paprika, salt and pepper. (The more salt the better!) Puree until smooth.
  7. Transfer to bowl and sprinkle with more paprika and a drizzle of olive oil. Serve with pita chips or warmed fresh pita.


Adapted from this recipe from Bon Appetit.