Grilled Eggplant Baba Ganoush

How to Make Grilled Eggplant Baba Ganoush

1. 1

   Step 1: Prep eggplants and grill

   Rinse and pat the eggplants dry; using a fork, prick the skin a few times to release steam. Lightly brush the skins with 1 tablespoon of olive oil and preheat a gas or charcoal grill to medium-high (about 400°F/200°C). Place the whole eggplants directly over the heat.

   For this step

   • 2 mediumMedium globe eggplants
   
2. 2

   Step 2: Char until soft

   Grill the eggplants, turning every 5–7 minutes so all sides blister and blacken evenly. Cook until the flesh collapses and a knife passes through easily, about 18–25 minutes total.
   
3. 3

   Step 3: Steam and cool

   Transfer the hot eggplants to a heatproof bowl and cover with a lid or foil for 10 minutes to steam—this loosens the flesh. When cool enough to handle, peel off the charred skin and scoop the flesh into a colander to drain for 5–10 minutes, pressing gently to remove excess liquid.
   
4. 4

   Step 4: Blend with seasonings

   Transfer the drained eggplant flesh to a food processor or mixing bowl. Add tahini, garlic, lemon juice, smoked paprika, and salt. Pulse or mash until you reach a creamy but slightly textured consistency, scraping down the sides as needed; add up to 2 more tablespoons olive oil if you want a silkier result.

   For this step

   • 1/3 cupTahini
   • 2 clovesGarlic cloves
   • 2 tbspFresh lemon juice
   • 1/2 tspSmoked paprika
   • 1 tspKosher salt
   
5. 5

   Step 5: Adjust and rest

   Taste and adjust seasoning with more lemon or salt if desired. For best flavor, refrigerate the dip for 30 minutes to let the smoke and seasonings meld, or serve immediately at room temperature.
   
6. 6

   Step 6: Garnish and serve

   Spoon the baba ganoush into a shallow bowl, drizzle with the remaining olive oil, sprinkle chopped parsley and a pinch of smoked paprika. Serve with warm pita, flatbread, or raw vegetables.

   For this step

   • 2 tbspFresh parsley, chopped (for garnish)
   

1. Rinse and pat the eggplants dry; using a fork, prick the skin a few times to release steam. Lightly brush the skins with 1 tablespoon of olive oil and preheat a gas or charcoal grill to medium-high (about 400°F/200°C). Place the whole eggplants directly over the heat.
2. Grill the eggplants, turning every 5–7 minutes so all sides blister and blacken evenly. Cook until the flesh collapses and a knife passes through easily, about 18–25 minutes total.
3. Transfer the hot eggplants to a heatproof bowl and cover with a lid or foil for 10 minutes to steam—this loosens the flesh. When cool enough to handle, peel off the charred skin and scoop the flesh into a colander to drain for 5–10 minutes, pressing gently to remove excess liquid.
4. Transfer the drained eggplant flesh to a food processor or mixing bowl. Add tahini, garlic, lemon juice, smoked paprika, and salt. Pulse or mash until you reach a creamy but slightly textured consistency, scraping down the sides as needed; add up to 2 more tablespoons olive oil if you want a silkier result.
5. Taste and adjust seasoning with more lemon or salt if desired. For best flavor, refrigerate the dip for 30 minutes to let the smoke and seasonings meld, or serve immediately at room temperature.
6. Spoon the baba ganoush into a shallow bowl, drizzle with the remaining olive oil, sprinkle chopped parsley and a pinch of smoked paprika. Serve with warm pita, flatbread, or raw vegetables.