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Baba Ganoush

Bowl of baba ganoush
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This baba ganoush recipe gets its smoky flavor from grilling the eggplants. Easy to make and keeps well, this is a great dip to make in big batches and nibble on throughout the week. Amazing as a sandwich spread!

  • Author: Erica
  • Prep Time: 5
  • Cook Time: 45
  • Total Time: 50 minutes
  • Yield: 3 cups 1x
  • Category: Plant based
  • Method: Grilled
  • Cuisine: Middle Eastern
  • Diet: Vegetarian

Ingredients

Scale
  • 2 eggplants
  • 2 tablespoons tahini
  • 2 garlic cloves
  • 1 lemon
  • 1 teaspoon cumin
  • Handful of fresh parsley, finely chopped
  • Sprinkle of salt
  • Sprinkle of sumac (optional)

Instructions

  1. Fire up the grill on high!
  2. Cut the eggplant in half lengthwise and drizzle with olive oil.
  3. Put the eggplant on the grill and decrease the heat to low. Turn the eggplant about every 5 minutes to keep from burning. Cook for 30-45 minutes until the eggplant is fully cooked. Fully cooked eggplant will be juicy and soft.
  4. Remove the eggplant from the grill, put it in a dish and cover with a wet towel.
  5. Once the eggplant has cooled enough to touch (approximately 20 minutes), use a spoon to peel the skin from the eggplant. Chop the eggplant into rough 1/2 size cubes and toss into a mixing bowl.
  6. Add the remaining ingredients to the mixing bowl: tahini, garlic cloves, lemon, cumin, and parsley. Using a fork, mix everything together and smash up the eggplant until it is the consistency of a chunky spread. Sprinkle with sumac and salt then it’s time to enjoy!

Notes

Baba ganoush is wonderful to enjoy right away, but it gets even better as it sits and the flavors combine. This is a great recipe to make a day ahead and keeps well in the refrigerator for up to 5 days, but I don’t it will last that long!

Find it online: https://bowlofyum.com/2025/06/baba-ganoush/