The Balanced Diet: Grilled Eggplant Baba Ganoush

For someone who loves small plates, condiments, and general grazing as much as I do, it’s surprising that I haven’t warmed up to baba ganoush over the years. It’s one of those dishes that is pretty inconsistent from restaurant to restaurant, and the store bought versions really don’t pass muster in the same way that a Sabra hummus does for the real thing.

Since texture seems to be the root of most of my phobias – fruit, wool turtlenecks, snakes – I’ll chalk it up to that. Eggplant, when roasted whole for a long period of time, tends to turn to mush. This is great for efficiency: you simply spoon out the flesh and voila, eggplant dip. But it’s just a little pulpy and slimy for my neurotic palate.

This summer, I found a solution to my baba woes. It involves the grill. And the resulting dip is so smooth and smoky and flavorful, it puts any other Mediterranean condiment to shame.

Eat up!



Grilled Eggplant Baba Ganoush

Yield: Makes 3 cups

The eggplant can be grilled several days in advance of preparing the rest of the dip. It’s a great use for leftover grilled eggplant, not that I ever seem to have any.


  • 1 large eggplant, cut into ¼-inch thick slices
  • Olive oil
  • Salt
  • ½ cup tahini
  • ½ cup lemon juice
  • 1 garlic clove
  • Finely chopped parsley, for garnish


  1. Fire up your charcoal grill or set an indoor grill pan over a high flame.
  2. Brush the eggplant slices on both sides with olive oil and season with salt.
  3. Grill the eggplant on both sides until the flesh is charred and very soft, about 3 minutes per side, depending on how hot your grill is. Remove the eggplant to a plate to cool.
  4. In a small food processor, puree the tahini, lemon juice, garlic, and ½ teaspoon of salt. Roughly chop the eggplant and add it to the processor. Pulse until the eggplant is coarsely chopped. I like my baba a little bit on the smoother side, so feel free to puree completely if you like, and add a glug of olive oil if the mixture is too thick. Taste for seasoning.
  5. Spoon the baba into a bowl and garnish with fresh parsley and a drizzle of olive oil, and serve alongside crackers or pita chips.

instagram  If you make this, share a photo and tag me @PhoebeLapine #feedmephoebe - I would love to see it!

This post is brought to you, along with many other fabulous eggplant recipes, as part of Food Network Summerfest. Check out the other participating sites below!

Feed Me Phoebe: Grilled Eggplant Baba Ganoush
Jeanette’s Healthy Living: Asian Grilled Eggplant With Soy-Sesame Sauce
From My Corner of Saratoga: Ratatouille Fresh From the Garden
And Love It Too: Slow-Cooker Paleo Eggplant Parmesan
Big Girls Small Kitchen: Homemade Baba Ganoush
Made by Michelle: Eggplant Zucchini Muffins
Cooking With Elise: Stuffed Eggplant
Virtually Homemade: Layered Ratatouille la Ratatouille
Napa Farmhouse 1885: Roasted Eggplant and Peppers Dip
HGTV Gardens: Garden-to-Table: Eggplant
Thursday Night Dinner: Eggplant Flatbread
Healthy Eats: Going Meatless With Eggplant
Devour: Giada’s Rigatoni With Eggplant Puree
Cooking With Books: Sriracha and Honey Eggplant Rice
FN Dish: Eggplant: Champion of the Meat-Free Meal


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16 Responses to The Balanced Diet: Grilled Eggplant Baba Ganoush

  1. Pingback: Stuffed Eggplant

  2. Pingback: Asian Grilled Eggplant with Soy Sesame Sauce Recipe - Food Network Summer Fest - Jeanette's Healthy Living

  3. Pingback: Eggplant Zucchini Muffins

  4. Hi Phoebe! Baba ganoush is one of my very favorite things! My family loves it with falafel, too! I’ve actually never grilled the eggplant and so I am anxious to achieve the smoky grill flavor I’m sure your recipe possesses. Thanks for the great idea!

  5. Frankie says:

    I know what you mean by texture. Like okra seeds – both slimy and woody and thoroughly gag-inducing. Eggplant can go from silky to slimy so easily that I’ve never taken a chance with baba but now I will.

    • I feel the same way about okra! although they’ve been looking really beautiful at the farmer’s market this week. so unassuming and unslimy. perhaps there a trick there too! xo

      • Steph says:

        I love okra! But I grew up on it, so I may be biased…I stew it for hours in garlicy tomato sauce with coriander seeds. I find the tomato leeches out some of the sliminess (not that I mind it!)

  6. Jeanette says:

    I love Baba Ganoush and the smokiness from grilling the eggplant takes this to another level!

  7. You’re so right that homemade bab ganoush is infinitely better than store-bought. If I’m not using the grill, I bake mine (even in the toaster oven) at a high temp (425 or thereabout) for 30 minutes or so. My Roumanian grandfather used to char eggplant over an open burner – not recommended in a small apt kitchen – my mom says that when he did it, the apt smelled of burned eggplant skin for hours afterwards 🙂

    • haha – love that story! oh the things my apartment has smelled like for weeks. mostly bacon or sausage. but there’s been the occasional scorched something or other. Thanks for stopping by! xo

  8. Pingback: Healthy Lunchbox 2012: Slowcooker Paleo Eggplant Parmesan

  9. Steph says:

    yumm!! my mom always makes it on the grill and it is soooo good. also, if you want to lighten in up a little bit, you can replace a bit of the tahini with plain yogurt. A bit sour and so so yummy.

  10. Pingback: 30 Day Paleo Challenge Guidelines

  11. Pingback: Meatless Monday: Vietnamese Eggplant and Leek Lettuce Wraps | Feed Me Phoebe

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