Baba ganoush is a creamy Middle Eastern eggplant dip made from charred eggplant blended with tahini, garlic, lemon juice, and yogurt. This grilled version delivers complex smoky flavor with a luxuriously smooth, restaurant-quality texture.
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Cook the eggplant. Preheat a grill to medium-high. Brush 1/2 tablespoon oil on the outside of the eggplant. Use a paring knife to poke a few holes in the skin. Grill until the outside of the eggplant looks slightly charred and the eggplant is tender, about 15 to 20 minutes, rotating the eggplant with tongs as necessary. Remove from the grill and cool about 20 minutes.
Scoop and strain the eggplant. Once cool enough to handle, cut the eggplant open and scoop out the flesh (discard the skin). Strain the eggplant through a fine mesh sieve, pressing down with a spoon to drain off the excess liquid. (TIP: Removing the excess liquid helps make sure your baba ganoush isn't watery or bitter.)
Blend. Add the garlic to a food processor and pulse a few times to chop. Add the eggplant, tahini, lemon juice, yogurt, cumin, salt, and 2 tablespoons oil. Pulse until it’s well-combined, and then process until it's as smooth and creamy as you like. (TIP: It doesn’t have to be completely pureed unless you prefer it completely smooth.) Taste and add additional salt if desired.
Finishing touches and serve. Transfer the eggplant dip to a shallow bowl. Drizzle the remaining 2 tablespoons oil on top.Add any additional toppings you like and serve with fresh pita bread, pita chips, or fresh vegetables for dipping.
Store in an airtight container in the refrigerator for up to 4 days; drizzle with olive oil before serving to restore moisture.
grill or grill pan · fine mesh sieve · food processor
Tahini is central to traditional baba ganoush. Greek yogurt adds creaminess but won't replicate tahini's nutty depth; hummus-style versions exist but differ significantly in flavor.
Excess liquid in roasted eggplant causes wateriness. Strain the eggplant flesh through a fine mesh sieve, pressing with a spoon to remove liquid. Bitterness comes from charring; poke holes in the skin to allow steam to escape and prevent over-charring.
Store in an airtight container in the refrigerator for up to 4 days. Stir before serving; drizzle with olive oil to restore moisture if it has dried out.
Yes. Brush eggplant with oil, poke holes, place on a foil-lined baking sheet, and roast at 400°F for 35–45 minutes until tender and lightly charred. Cool before scooping.
This recipe contains Greek yogurt; use dairy-free yogurt or omit for a vegan version. All other ingredients are plant-based.
