Baba Ganoush

This is the BEST Baba Ganoush recipe. It’s a flavor filled smoked eggplant dip that can be served as a dip or topping to a Mediterranean inspired bowls or eaten on its own with homemade pita chips or veggies.


  • 2 lbs eggplant (roughly 4 medium-large)
  • 2 large garlic cloves
  • 1/4 cup tahini
  • 2 tbsp olive oil + more for drizzling
  • 1/2 lemon, juiced
  • salt, to taste
  • optional: sumac + parsley for garnish


  1. Preheat grill to high heat
  2. Place whole eggplants on a baking sheet and drizzle with olive oil.
  3. Put garlic cloves inside of foil and drizzle with olive oil. Close tin foil tightly.
  4. Add eggplants and tin foil garlic directly to the grill and close top. Allow eggplants to char, tuning occasionally. After 10 minutes remove garlic. After 15-20 minutes (total) remove eggplant.
  5. Place eggplant back on baking sheet and let steam for 5 minutes. Carefully use a knife to cut eggplants lengthwise allowing steam to release. Open up garlic foil pack.
  6. Let eggplant sit until cool enough to be handled (10-15 minutes).
  7. Scoop out eggplant flesh and place into a fine mesh strainer. Use a spoon to press any additional liquid out of eggplant. Mash up any remaining chunks of eggplant with the back of your spoon.
  8. Remove garlic from foil pack and chop finely.
  9. In a large bowl add your strained and mashed eggplant, chopped garlic, tahini, 2 tbsp olive oil and lemon juice. Sprinkle with salt until desired flavor reached.
  10. Add additional toppings, if desired.
  11. Store in refrigerator for up to 5 days.
  12. Recommended serving: Homemade Pita Chips