Smoked Baba Ganoush: Heavenly and Dreamy Eggplant Dip
Smooth and creamy dairy-free Smoked Baba Ganoush made with grilled eggplant. The perfect appetizer for you next Mediterranean inspired meal.
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!