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
- 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.
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.