Fire Roasted Eggplant Dip (Baba Ganoush)

What is Baba Ganoush?

Baba Ganoush is a fire roasted eggplant dip with ultra smoky flavor that’s hard to resist! It’s blended with tahini, garlic and lemon for a bright, savory spread that’s undeniably unique.

I was surprised to learn that this popular Mediterranean appetizer is associated with Lebanese cuisine and translates to mean ‘spoiled daddy’. Legend has it that a toothless father was spoiled by his daughter when she invented baba ganoush for him to enjoy. 😊

No matter what it’s called, this smoky eggplant dip is a healthy choice that goes well with other vegetarian appetizers like White Bean Dip and Cowboy Caviar. Serve it with chunky veggies and warm pita bread, then sit back and watch it disappear!

What You’ll Need

Here are the ingredients you’ll need to make this easy baba ganoush recipe. For quantities, see the printable recipe card below.

• Eggplant: I use the large globe variety, but you can sub smaller Italian or Japanese eggplant
• Lemon juice: freshly squeezed is best
• Lemon zest: be sure to zest the lemon before squeezing it
• Tahini: find it in the specialty foods section. Trader Joes carries it year round.
• Olive oil: extra virgin is recommended
• Garlic clove: pressed or finely minced
• Salt and black pepper: the only seasoning you need
• Fresh parsley: optional garnish

How to Make Roasted Eggplant Dip

Prepare Gas Grill – Heat on high for 5 minutes, scrape grates, then reduce flame to medium (about 350°F). Alternatively, preheat your oven to 425ºF.

For Charcoal Grill – Light 4-5 quarts of briquettes, wait 15-20 minutes until mostly covered with ash, spread evenly, and clean grate.

1. Prep Eggplant: Use a fork to poke holes all over the eggplant skin.
2. Grill Eggplant: Place eggplant directly on the grill grate, cover, and roast for 20-25 minutes, turning 3-4 times, until it’s soft and charred.
3. Make the Base: Zest and juice one lemon (you should get about 1 teaspoon zest and 3 tablespoons juice). Press or finely mince one garlic clove.
4. Cool and Drain: Remove eggplants from grill, place in a large bowl, cover, and let cool for 15 minutes. Slice off ends, cut in half lengthwise, scoop out the flesh into a fine mesh strainer set over a bowl, and let drain for 5 minutes. Don’t skip this step!
5. Mix the Dip: Transfer the drained eggplant to a food processor. Add lemon juice, zest, olive oil, tahini, garlic, salt, and pepper. Pulse 6-8 times, leaving some small chunks for texture.
6. Serve: Spoon the baba ghanoush into a shallow bowl, drizzle with olive oil, sprinkle minced parsley, and enjoy! Makes about 1½ to 2 cups.

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Favorite Pairings

Serve roasted eggplant dip with crisp veggies like bell peppers, cucumbers, celery, or carrots for a fresh crunch. It’s also delicious with grilled flatbreads such as pita or naan, or alongside your favorite crackers for dipping.

This healthy spread is a welcome addition to your game day party or any gathering that begs for an alternative to heavy appetizers.

Party Dip Upgrade

• For a spicier kick, add cayenne pepper or smoked paprika to the mix.
• Top with toasted pine nuts for extra crunch and nuttiness, toast 1-2 tablespoons in a skillet over medium heat until golden.
• If you don’t have a food processor, scoop the eggplant and stir in the other ingredients for a chunkier texture.
• Top if with crispy chickpeas for crunch.
• Drizzle your spread with chili oil and pomegranate seeds for a pop of color.

Dip Tips

• Don’t skip poking holes in the eggplant skin, this helps it cook evenly.
• Make sure to drain the eggplant thoroughly after grilling to avoid a watery dip.
• Choose firm, blemish-free eggplants that give easily when squeezed with tongs, this indicates they’re perfectly roasted.
• If the tahini has separated, stir it well before adding to the mixture for a smooth consistency.
• Adjust garlic amount to taste, adding a second clove if you want more punch.

Recipe FAQ

Storage Guide

Store baba ganoush in an airtight container in the refrigerator for up to 3 days.

For best flavor, let it come to room temperature before serving. Enjoy leftovers as a spread, dip, or topping! It tastes great as a base for avocado toast too.