Smoky Grilled Eggplant Baba Ganoush
Smoky Grilled Eggplant Baba Ganoush blends charred eggplant with nutty tahini, bright lemon, and warm spices for a lush, creamy dip. The hint of smoked paprika deepens the roasted flavors, while fresh parsley lifts each bite. Serve as a crowd-pleasing starter with pita and crisp veggies for gatherings, weeknight mezze, or any time you crave a velvety, smoke-kissed spread.
- Prep10 mins
- Cook30 mins
- Serves6
- DifficultyEasy
- 1
Preheat an outdoor grill to medium-high and lightly oil the grate. Prick the eggplant with a fork so steam can escape while it grills.
- 2
Grill the eggplant on the preheated grill, turning occasionally, until the skins are charred, about 30 minutes. Move to a baking pan, cover, and let it steam for 10 minutes.
- 3
Carefully remove and discard the stems and skin. Place the flesh in a colander and drain for 20 minutes. Blot out any remaining moisture with paper towels.
- 4
Put the eggplant in a food processor bowl. Add tahini, lemon juice, garlic, salt, smoked paprika, and cumin; pulse until smooth. Add oil and parsley; pulse until combined.
- Calories 183.08 kcal Moderate
- Protein 1.57 g Low Source
- Carbs 13.48 g Moderate
- Total Fat 12.77 g Moderate
- Saturated Fat 1.77 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 0.31 mg Low Source
- Sodium 677.95 mg High
- Fiber 6.42 g Good Source
- Sugar 5.53 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 42.96 mg Low Source
- Iron 1.09 mg Low Source
- Potassium 216.99 mg Low Source
- Vitamin A 11.07 mcg_rae Low Source
- Vitamin C 2.96 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.
- Citrus 🍊
- Sesame
- Garlic 🧄