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Baba Ganoush
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Baba Ganoush

You'll love this easy and healthy eggplant dip recipe, also known as Baba Ganoush, with a smokey flavor from cooking the eggplant on the grill. 
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Appetizer
Cuisine: Lebanese, Middle Eastern
Keyword: Baba Ganoush, Eggplant Dip
Servings: 8 servings
Author: Kyle


  • 2 ½ pounds eggplant
  • 1 Tablespoon fresh lemon juice
  • 3 cloves garlic, minced
  • 2 Tablespoons tahini
  • 2 Tablespoons reserved liquid , from the drained eggplant
  • teaspoon smoked paprika
  • ¼ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • parsley, chopped for garnish
  • extra virgin olive oil, to drizzle on top


  • Heat your barbecue grill to medium-high heat. Add wood chips to your grill or place the chips into a sealed foil pouch with slits for the smoke to escape.
  • Add a few slits into the eggplant especially in the wider end so that it will cook more evenly.
  • Place the whole eggplants on the grill (and right next to the foil pouch if using) and cook for about 30 minutes total, turning about every 10 minutes so the that the eggplant is wrinkled and soft on all sides.
    Eggplant cooking on the BBQ grill for the Baba Ganoush recipe.
  • Once the eggplants are cooked, set them into a bowl and cover with foil and let cool. Keep any juices collected in the bottom of the bowl. This is the reserved liquid that you will use to add to the dip.
    Eggplant cooling for the Baba Ganoush recipe.
  • Once cool enough to handle, remove the meat of the eggplant from the skin and place it into a strainer and let it drain. After about 10 minutes, add the drained eggplant into a food processor. Discard the drained liquid and the skins.
  • Add to the processor the lemon, garlic, tahini, reserved liquid, paprika, cumin, salt and pepper and pulse to combine the ingredients.
  • Scrape the dip into a serving bowl and drizzle with olive oil. Sprinkle with parsley and serve.


Gr8 Tip:
  • The eggplants can also be prepared in the oven. Preheat the oven to 425℉. Add a few slits into the eggplants especially in the wider end so that they will cook evenly. Place the eggplants on a baking sheet covered with parchment paper or foil. Roast for about 30 minutes turning the eggplants over after about 15 minutes. The eggplants should be soft and wrinkled when they are done. Proceed with step #4 in the instructions.
Tried this recipe?Mention @Great8Friends or tag #gr8food!