Allergen Info
Why You’ll Love Our Smoky Baba Ganoush
Looking for a gluten-free, vegan appetizer that’s packed with flavor and free from most top allergens? Our smoky baba ganoush is the perfect dip for any occasion! Made with grilled eggplant, creamy tahini, and a hint of garlic, this Middle Eastern classic pairs perfectly with fresh veggies, gluten-free chips, or as a sandwich spread. Note: it contains sesame due to the tahini, so it’s not suitable for those with sesame allergies.
Table of Contents
A Family Favorite Made Allergy-Friendly
Baba ganoush (also known as baba ghanoush) was our go-to appetizer at local Lebanese and Turkish restaurants, and our son Ryder loved it so much he’d cheer for more “baba baba!” But after removing nightshades from his diet, eggplants were off the menu for years. When we finally got the all-clear to bring them back, we couldn’t wait to create a version Ryder could enjoy—without the yogurt often used in traditional recipes (and at our favorite restaurants), which wasn’t safe for his dairy allergy.
A Little Background on Baba Ganoush: History, Origins, and Fun Facts
Let’s take a quick dip into the story behind baba ghanoush!
- Origin: Baba ganoush comes from the Middle East and Mediterranean regions, where it has been a beloved dip for centuries.
- Traditional Ingredients: Made with roasted or grilled eggplants, tahini, lemon juice, garlic, and olive oil, it’s known for its rich, creamy texture and smoky flavor.
- Commonly Served: You’ll find baba ganoush as a staple in countries like Lebanon, Syria, and Turkey, often served alongside hummus, tabbouleh, and warm pita bread.
- Different Spellings: This dip goes by a few names—baba ganoush, baba ghanouj, or baba ganouje—but they all refer to the same delicious dish.
- Signature Smoky Flavor: The key to its distinctive taste is charring the eggplants over an open flame or grill, which adds a depth of flavor that makes this eggplant dip truly unforgettable.
Whether you’re a longtime baba ghanoush fan or you’re just now discovering this magical dip, our homemade version is sure to hit the spot!
Why Smoking the Eggplants Matters: Adding that Irresistible Flavor
- Smoky Goodness: Grilling the eggplants gives them that deep, smoky flavor that makes baba ghanoush seriously addictive. It’s a taste you just won’t get from baking or microwaving.
- Sweet Caramelization: The high heat of the grill caramelizes the natural sugars in the eggplants, adding a rich, complex taste that makes each bite unforgettable.
- Texture Perfection: That charred skin brings a depth to the dip, giving it a smooth, velvety texture that mixes perfectly with the creamy tahini.
- Grill or Roast, You Choose: Don’t have a grill? No problem! You can roast the eggplants in the oven too. We just love the extra smoky flavor that grilling brings.
- Totally Worth It: Sure, it takes a bit more time, but trust us—it’s worth every minute. The combo of smoky eggplants, creamy tahini, and zesty lemon makes a dip that’s absolutely crave-worthy.
Whip the Tahini for Extra Creaminess
For an even creamier baba ganoush, don’t skip the step of whipping the tahini! Just like in our hummus recipe, we find that whipping the tahini with lemon juice, garlic, and a touch of cold water before adding the eggplant makes a huge difference. It lightens up the tahini, giving it a fluffy, smooth texture that blends perfectly into the dip.
Here’s a pro tip: Add 2 teaspoons of sweet paprika while whipping the tahini. The paprika adds a warm, earthy depth that complements the smoky eggplant, taking your dish to the next level. Whip until the mixture is smooth and creamy, then fold in the grilled eggplant for a dip that’s extra rich and flavorful.
Tips and Tricks for Making Perfect Baba Ganoush
Mastering baba ganoush at home is easy when you know a few simple tricks:
- Choose the Right Eggplants: Look for eggplants with smooth, shiny skin that feel heavy for their size. Smaller eggplants tend to be sweeter and have fewer seeds, making for a creamier baba ghanoush.
- Let Them Cool Before Peeling: After grilling, allow the eggplants to cool slightly before peeling. This makes the process much easier and helps retain the smoky flavor in the flesh. The last time we made it, we even let our grilled eggplants cool in the fridge overnight.
- Blend or Mash for Your Desired Texture: For a silky-smooth baba ghanoush, use a food processor to blend the ingredients. If you prefer a chunkier texture, hand-mash the eggplants with a fork.
- Add Ice Water for Extra Creaminess: Adding a few tablespoons of ice-cold water while blending can make your baba ghanoush even creamier. It helps emulsify the tahini, creating a super smooth dip.
- Adjust Seasoning to Taste: Everyone’s taste is a bit different, so don’t be afraid to tweak the amount of lemon juice, salt, or garlic to your preference.
How to Store Baba Ganoush and Serving Suggestions
Keep your baba ganoush fresh and delicious with these simple storage and serving tips:
- Storage: Store any leftovers in an airtight container in the fridge for up to 4 days. For extra freshness, pour a thin layer of olive oil on top before sealing the container.
- Make It Ahead: Baba ganoush tastes even better after a few hours, once the flavors have had time to meld. Make it a day in advance for an even richer taste.
- Serving Suggestions: Serve your baba ganoush chilled or at room temperature for the best flavor. Top it with a drizzle of olive oil, a sprinkle of smoked paprika, or fresh parsley for a beautiful finish. Pair it with gluten-free pita, fresh veggie sticks, or use it as a creamy spread on sandwiches and wraps.
Perfect Pairings: What to Serve with Baba Ganoush
Baba ghanoush is delicious on its own, but it shines even brighter as part of a Mediterranean-inspired spread. Here are some of our favorite pairings to elevate your baba ganoush experience:
- Hummus: Our Spectacular 10-Minute Hummus makes a perfect companion to baba ganoush, especially in an appetizer spread. Serve them side by side with fresh cut veggies, wheat-free chips, or warm gluten-free pita for a variety of flavors and textures that everyone will love. The creaminess of the hummus balances the smoky flavor of baba ghanoush perfectly.
- Fresh Veggie Sticks: Carrots, cucumber, bell peppers, and celery make great scooping options for baba ghanoush. Their crisp freshness is a perfect contrast to the creamy dip, adding some crunch to each bite.
- Gluten-Free Pita or Tortilla Chips: Warm, toasted gluten-free pita or crunchy tortilla chips pair wonderfully with baba ghanoush. Tear off pieces or dip in your favorite gluten-free corn tortilla chips. Our favorite way to eat it is with gluten-free corn tortilla chips—they add just the right amount of crunch!
- Roasted Chickpeas: Add some protein and crunch by serving roasted chickpeas alongside baba ganoush. The savory, crispy chickpeas make a great topping or side for dipping.
- Moussaka: Looking for a more filling option? Pair our baba ganoush with a slice of our Comforting and Hearty Moussaka. The layers of eggplant, meat sauce, and dairy-free mozzarella make a perfect main dish to serve with baba ganoush as an appetizer. It’s a wonderful way to round out a Mediterranean-inspired meal that’s satisfying and delicious.
With these pairings, you’ll have a spread that’s sure to impress—perfect for family gatherings, parties, or just a special snack at home!
Smoked Eggplant Baba Ganoush Recipe
Ingredients
- 4-5 medium eggplants (also known as aubergines)
- 1/3 cup high-quality tahini
- 1/8 cup extra virgin olive oil
- 2 tsp paprika (we used sweet paprika, but any variety works well)
- 4 cloves garlic confit (or substitute with 1-2 cloves of minced fresh garlic)
- Juice from 1 lemon
- 1 tbsp reserved eggplant liquid (see step 5)
- 5 tbsp ice water (for whipping tahini)
- 1 tsp salt (or more to taste)
Recipe Directions
Step 1: Fire up the grill
Fire up the grill and get the coals nice and hot. If using an oven, preheat to 425ºF (218ºC).
Step 2: Pierce the eggplants
Pierce the eggplants several times with a fork or long skewer. (Trust us, you do not want to skip this step unless you want to experience the aftermath of an eggplant explosion!)
Step 3: Place eggplants on the grill or in the oven
Place eggplants on the grill or in the oven with the pierced side facing up. Cook for 45-60 minutes until the eggplants have deflated and are soft and caramelized all the way through.
- If cooking on the grill, expect a soft top and a brittle, charred bottom.
- If using the oven, the bottom may not be as crispy, but that’s normal.
Step 4: Let the eggplants cool
Place them in a bowl, cover with aluminum foil, and let them steam and cool for at least 30 minutes. This can be a break point—feel free to refrigerate them for a few hours or overnight. (Pro tip: Cold eggplant is less likely to make the tahini taste bitter. Shaun learned the hard way when he tried to rush this step!)
Step 5: Reserve the liquid
After removing the foil, you’ll see a brown liquid at the bottom of the bowl. This concentrated smoky eggplant flavor is gold—save it for the next step.
Step 6: Separate the skin
Slice off the tops and cut the eggplants in half. Scoop out the soft interior with a spoon and discard the skin. A few bits of skin left behind won’t hurt the flavor, so don’t worry if some sneaks in.
Step 7: Whip the tahini
In a food processor, combine tahini, garlic, lemon juice, paprika, salt, and the reserved eggplant liquid. Blend until smooth and doubled in volume. If the mixture looks dry, add ice water 1 tablespoon at a time until smooth.
Step 8: Blend in the eggplant
Add the eggplant and blend until you reach your desired texture—chunky for more bite, or smooth for a velvety finish.
Step 9: Taste and adjust
Adjust salt to taste and blend again for a few seconds.
Step 10: Enjoy!
Serve this smoky, creamy dip with warm pita, fresh veggies, or whatever you love to dip. We promise—it’s heavenly!
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Smoked Baba Ganoush: Heavenly and Dreamy Eggplant Dip
Equipment
- Grill or Oven
- food processor
Ingredients
- 4-5 medium eggplants also known as aubergines
- 1/3 cup high-quality tahini
- 1/8 cup extra virgin olive oil
- 2 tsp paprika we used sweet paprika, but any variety works well
- 4 cloves garlic confit or substitute with 1-2 cloves of minced fresh garlic
- Juice from 1 lemon
- 1 tbsp reserved eggplant liquid see step X
- 5 tbsp ice water for whipping tahini
- 1 tsp salt or more to taste
Instructions
- Fire up the grill and get the coals nice and hot. If using an oven, preheat to 425ºF (218ºC).
- Pierce the eggplants several times with a fork or long skewer. (Trust us, you do not want to skip this step unless you want to experience the aftermath of an eggplant explosion!)
- Place eggplants on the grill or in the oven with the pierced side facing up. Cook for 45-60 minutes until the eggplants have deflated and are soft and caramelized all the way through. If cooking on the grill, expect a soft top and a brittle, charred bottom.If using the oven, the bottom may not be as crispy, but that's normal.
- Let the eggplants cool: Place them in a bowl, cover with aluminum foil, and let them steam and cool for at least 30 minutes. This can be a break point—feel free to refrigerate them for a few hours or overnight. (Pro tip: Cold eggplant is less likely to make the tahini taste bitter. Shaun learned the hard way when he tried to rush this step!)
- Reserve the liquid: After removing the foil, you'll see a brown liquid at the bottom of the bowl. This concentrated smoky eggplant flavor is gold—save it for the next step.
- Separate the skin: Slice off the tops and cut the eggplants in half. Scoop out the soft interior with a spoon and discard the skin. A few bits of skin left behind won’t hurt the flavor, so don’t worry if some sneaks in.
- Whip the tahini: In a food processor, combine tahini, garlic, lemon juice, paprika, salt, and the reserved eggplant liquid. Blend until smooth and doubled in volume. If the mixture looks dry, add ice water 1 tablespoon at a time until smooth.
- Blend in the eggplant: Add the eggplant and blend until you reach your desired texture—chunky for more bite, or smooth for a velvety finish.
- Taste and adjust: Adjust salt to taste and blend again for a few seconds.
- Enjoy! Serve this smoky, creamy dip with warm pita, fresh veggies, or whatever you love to dip. We promise—it’s heavenly!
Let Us Know How It Turned Out!
We’d love to hear how your baba ganoush adventure went! If you tried our recipe, drop a comment on Instagram and let us know what you think. Did you love the smoky flavor, or maybe you added your own twist? Share your thoughts, photos, and any delicious pairings you came up with—don’t forget to tag us with #AccommodatingChef so we can see your creation! Your feedback means the world to us, and we can’t wait to see how you made this recipe your own!
