Chef John's Smoky Baba Ghanouj
Chef John's Smoky Baba Ghanouj blends fire-kissed eggplant with tahini, lemon, and a hint of garlic for a creamy dip with deep, smoky complexity. Greek yogurt adds a gentle tang while olive oil smooths everything out, and fresh herbs brighten each bite. Serve as a crowd-pleasing appetizer with warm pita, crisp veggies, or as part of a mezze spread.
- Prep15 mins
- Cook25 mins
- Serves12
- DifficultyEasy
- 1
Preheat an outdoor grill to medium-high and lightly oil the grate. Prick the eggplants' skin several times with the tip of a knife.
- 2
Place the eggplants directly on the grill. Turn them often with tongs as the skin chars. Cook until the eggplants collapse and are very soft, 25 to 30 minutes. Move them to a bowl, cover tightly with aluminum foil, and let cool for about 15 minutes.
- 3
When the eggplants are cool enough to handle, split them in half and scrape the flesh into a colander set over a bowl. Let drain for 5 to 10 minutes.
- 4
Transfer the eggplant to a mixing bowl. Add the crushed garlic and salt; mash until creamy but still slightly textured, about 5 minutes. Whisk in the lemon juice, tahini, olive oil, and cayenne pepper. Stir in the yogurt.
- 5
Cover the bowl with plastic wrap and refrigerate until completely chilled. Stir in the mint and parsley, and taste to adjust the seasonings before serving.
- Calories 114.57 kcal Moderate
- Protein 1.01 g Low Source
- Carbs 13.03 g Moderate
- Total Fat 5.36 g Moderate
- Saturated Fat 0.77 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.51 mg Low Source
- Sodium 20.65 mg Low Source
- Fiber 5.89 g Good Source
- Sugar 5.76 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 26.82 mg Low Source
- Iron 0.42 mg Low Source
- Potassium 217.26 mg Low Source
- Vitamin A 4.42 mcg_rae Low Source
- Vitamin C 1.41 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Sesame