This smoky and tangy dip is a welcome addition to any party.

Smoky Baba Ganoush

This smoky and tangy dip is a welcome addition to any party.


  • 4-5 eggplants (small-to-medium sized )
  • ½ cup olive oil
  • ¼ cup tahini
  • 2 cloves garlic, (finely minced)
  • Zest of 1 lemon
  • 3-4 Tbsp fresh lemon juice, (squeezed from 1-2 lemons)
  • Salt & freshly ground pepper, (to taste)
  • 2 Tbsp fresh parsley, (chopped, for garnish (optional))


  • Preheat outdoor grill to 550F. You want the grill grates to be very, very hot.
  • Take the whole eggplants and cook them on the grill, rotating every few minutes to ensure an even blackening around the entire skin of the eggplant.
  • You want the eggplants to be so cooked that the flesh provides zero resistance when pressed with a spoon or set of tongs.
  • Once the eggplants are completely blackened all over, remove them from the grill and place into a bowl covered with plastic wrap. Allow to rest for 15 minutes.
  • Remove the skin from the eggplants, carefully reserving the flesh. Squeeze the excess liquid out of the flesh and discard the liquid.
  • Using an immersion blender, mix the olive oil, lemon juice, eggplant flesh, minced garlic, tahini, and lemon zest.
  • Mix until the dip is completely smooth, adding more olive oil if the dip is too dry.
  • Taste the mixture and adjust salt, black pepper, and lemon to taste.
    If you prefer, garnish with freshly chopped parsley before serving.
  • Serve with pita bread triangles, or with carrot sticks and red pepper strips.


You can make this dip in advance and serve it cold.
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