Smoky Baba Ganouj
- 2 whole eggplants
- 2 tablespoons tahini
- 2 tablespoons lemon juice, or more to taste
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 clove garlic
- ½ teaspoon salt, or more to taste
- ¼ teaspoon ground black pepper
For best results, we recommend using:
- Heat an outdoor grill for high heat.
- Roast eggplants directly over flame until completely charred, about 10 minutes per side; let sit until cool enough to handle.
- Remove and discard the charred skins from the eggplant. Coarsely chop the eggplant. Blend chopped eggplant, tahini, lemon juice, olive oil, smoked paprika, garlic, salt, and pepper in a high-speed blender until smooth. Taste and add more salt or lemon juice, if needed. Alternately, place ingredients in a deep bowl and blend using an immersion blender.
This recipe is also spelled 'baba ganoush', depending on the region it is prepared. Place the cooked eggplant in a resealable plastic bag and seal for about 10 minutes; this will help the peels come off really easily. If you don't have a grill, you can use your oven's broiler. Move a rack in the oven to the second highest level. Turn the broiler on and line a baking sheet with aluminum foil. Place eggplant on the baking sheet and broil until the tops of the eggplant are charred, 5 to 10 minutes depending on your broiler. Carefully rotate the eggplant using tongs and broil until the next side is charred, 5 to 10 minutes more. Continue flipping and broiling until all sides are charred.
What others are saying
Greg Jones says:
Delicious dip! The smoked paprika is a must, it adds to the delicious taste. These go great with pita or whole grain chips. My guests loved it.
Katie Hason says:
Love this authentic tasting baba ganouj. It goes perfect with pita chips! I always make this for my hubby and his friends on game day.