Grilled Baba Ghanoush
I’m declaring this Grilled Baba Ghanoush recipe my appetizer of summer and summer has just started!
This recipe is so wonderful because if you are firing up the grill anyway, it’s as easy as tossing on a few eggplants and letting them get nice and charred and then blending them with a few simple pantry ingredients.
You can serve this baba ghanoush (or baba ganoush?) with SO many things. Toss it out on a platter with sliced vegetables, warmed pita bread, or serve it as a spread with sandwiches. Go crazy and put it on a burger. No seriously. It’s delicious!
What is Baba Ghanoush?
This is a really classic Middle Eastern spread that doesn’t get as much love as hummus but, in my mind, is just as delicious. If made correctly, it’s creamy and smooth, but also has some smokey undertones from the charred eggplant that makes up the dip. You can dip almost anything in it, just like hummus, or use it on sandwiches or wraps!
The only trick I have for you on this is to sneak a few cloves of garlic into the eggplant as it roasted on the grill to bring some roasted, savory garlic flavors to the mix! YUM!
- Preheat grill to medium-high heat.
- Slice eggplants in half through the stem. Use a sharp knife to slice some deep cuts in the skin of each eggplant half and stick in a few garlic cloves.
- Drizzle the cut side of the eggplants with olive oil and season with salt and pepper.
- Grill the eggplant for about 20 minutes, flipping occasionally, until eggplant is very tender and gives easily to pressure. It should also be charred nicely all over.
- Remove eggplant and add to bowl. Cover with plastic wrap and let eggplant steam for 10 minutes.
- Scoop eggplant flesh and garlic into a food processor along with 2-3 tablespoons of olive oil, tahini, and a pinch of salt and pepper. Process the mixture until smooth.
- Transfer to serving platter with sliced veggies, warm pita wedges, and garnish baba ghanoush with paprika, sesame seeds, and fresh parsley.
Leftover baba ghanoush keeps great in the fridge for up to five days.
Grilling Eggplant for Baba Ghanoush
Before you toss the eggplant on the grill, make a few deep slices into each half of the eggplant and slide in some garlic slices!
Drizzle the eggplants with olive oil and season well with salt and pepper. These are ready for the grill!
It’s almost impossible to overcook these eggplants. I grilled mine for about 20 minutes total and could’ve left them on for another 10 minutes without too much worry. They should get really charred all over and very tender. You should be able to really squeeze them with some tongs.
The skin on the eggplant should turn from purple to a deep, charred brown. Again, almost impossible to overcook these!
Once you decide your eggplants are charred enough, take them off the grill and stick them in a bowl covered with plastic wrap. Steaming the eggplant for 10 minutes will make it easier to blend!
Blending the Baba Ghanoush
Scoop the flesh of the steamed eggplant into a food processor with some olive oil and tahini and blend it until smooth! You can really make it your own at this point. It might need a pinch of salt and pepper. Maybe a squeeze of lemon?
Serve the Grilled Baba Ghanoush with a big spread of crunchy veggies for dipping or warm pita wedges.
It’s a great appetizer for a chill summer weekend hang, but it also makes great weekday lunch boxes!