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Home » Gluten Free Vegan Recipes

Smoked Eggplant Tahini Dip (Baba Ganoush)

Updated: Feb 8, 2024 | Published: Jan 15, 2024 | by Patricia Granek | Leave a Comment

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Authentic smokey eggplant tahini dip! An easy eggplant Baba Ganough recipe that is packed with flavor and can be enjoyed in so many ways, even for eggplant skeptics!

An inviting bowl of baba ganoush with a rich drizzle of olive oil and sesame seeds, served with pita chips, on a rustic wooden table.

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Jump to:
  • 👪Why You Will Love This Eggplant Dip
  • 💡Recipe Tips
  • 🍆Simple Ingredients
  • 👩🏽‍🍳How to Char Eggplant
  • 👩🏽‍🍳Step-By-Step Dip Instructions
  • 🕒Time-Saving Tips
  • 🍴Substitutions & Leftover Variations
  • 🥡How to Storage
  • ❔FAQ
  • 🥣Eggplant Dip Pairing
  • 📖 Recipe

There's something about the deep, smoky flavors of traditional Baba Ganoush that takes me straight back to my grandma's kitchen. I vividly remember standing with her in her kitchen, trying to learn the secrets of her cherished Lebanese recipes.

This dish, in particular, was a classic and family favorite! It was so cherished that my grandmother would often slightly alter the recipe when sharing it with others!!! Checky, right?

Eventually, we did get the recipe, and I don't gatekeep a good meal. So today, I am sharing my grandmother's traditional smoked eggplant dip (or Baba Ganough) and her tips on how to properly char your eggplant to ensure the best smokey flavor.

Need More Fun Dips And Small Bites?

  • Creamy No-Cook Tofu Ricotta
  • Easy Quinoa Salad (also great as a chip topping)
  • Fun Medittarean Style Charcuterie (with vegan and gluten-free options)

Recipes to Dip in this Recipe:

  • Easy Rice Tots
  • Eggplant Meatballs
  • Vegan Cauliflower Wings

👪Why You Will Love This Eggplant Dip

My family has been making this eggplant tahini dip for years! Here is why I think our smoked eggplant recipe will quickly become a favorite in your home too:

  • Packed with Flavor: Grilling the eggplant beforehand infuses this eggplant tahini dip with so much flavor making it stand out against store-bought versions. IT really is a delicious recipe.
  • Just a Few Ingredients: Made with just 4 ingredients making it simple to make.
  • Versatile: Not just a dip – spread it in sandwiches, dollop it on grilled veggies, or layer it in lasagna for a smoky twist.
  • Crowd-Friendly Flavors: Its smooth, creamy texture and mild, smoky flavor are a hit with most crowds and diet types making eggplant tahini dip a good choice for any occasion.
  • Health in Every Bite: Packed with nutrients from eggplants and tahini, and naturally gluten-free and dairy-free.
Overhead shot of eggplant tahini dip served in a white bowl, topped with sesame seeds and olive oil, with pita chips on the side, all set on a wooden surface.

💡Recipe Tips

To ensure your smoked eggplant tahini dip turns out perfect every time, here are some tips and tricks I have learned by making this eggplant tahini recipe over the years:

  • Choosing the Right Eggplant: Pick fresh, firm medium-sized Globe (American) eggplants. Look for glossy skin and feel heavy for their size.
  • Consistent Charring: Make sure to char the entire eggplant uniformly.
  • Balancing Flavors: After blending the ingredients, taste and adjust the seasoning.
  • Texture Matters: For a chunkier dip, don’t add any of the eggplant flesh to the food processor. Simply shred it into smaller pieces. For a smooth consistency add the eggplant flesh into the food processor and pulse until it reaches your desired consistency.
  • Use Fresh Ingredients: This recipe only uses 4 ingredients, so make them count!

🍆Simple Ingredients

Ingredients for baba ganoush displayed, including charred eggplants, a jar of sesame tahini, lemon halves, garlic cloves, and a pinch of salt.

Our smoked eggplant recipe is easy to prepare and only requires a few simple ingredients. Here's what you'll need:

  • Globe Eggplants: Look for a medium eggplant for its perfect balance of skin-to-flesh – ideal for achieving that smoky taste. Globe eggplants (or American eggplant) have a thicker outside skin and a spongy, creamy flesh that chars well when grilled or roasted.
  • Tahini: Made out of sesame seeds, creamy tahini is the secret weapon to that creamy, nutty flavor. It's a must-have in this eggplant tahini dish. You can use Tahini paste or homemade tahini if you prefer.
  • Fresh Lemon Juice: Lemon juice and lemon zest adds a fresh, zesty note, cutting through the richness of the eggplant. I prefer to use fresh lemons to get the best flavor from this eggplant dip recipe.
  • Fresh Garlic Cloves: Garlic for that essential kick – it's what brings the whole dip together. I suggest using fresh instead of garlic powder for this recipe.
  • Salt: A little salt goes a long way in bringing out all the wonderful flavors.
  • Olive Oil: A little drizzle to add a bit more creaminess and flavor to this recipe. You can also use sesame oil if you prefer.

For full quantities, see the recipe card.

👩🏽‍🍳How to Char Eggplant

Achieving that deep, smoky flavor in your smoked eggplant recipe starts with properly charring the eggplants. Here's how to do it:

Step 1: Pierce the flesh of the eggplants with a fork in several places before charring. This prevents them from bursting and allows heat to penetrate evenly.

Ingredients for baba ganoush displayed, including charred eggplants, a jar of sesame tahini, lemon halves, garlic cloves, and a pinch of salt.

Step 2: Char: The preferred method is with an outdoor BBQ or grill. Preheat your grill to medium-high heat (375°F to 450°F (190°C to 232°C). Place the whole eggplant directly on the grill. Grill them for about 15-20 minutes, turning occasionally with a pair of tongs, until the skin is thoroughly charred and the eggplant feels soft inside. Then place them in a large bowl.

A single eggplant roasting on a grill, with flames and smoke visible, the skin showing char marks as part of a smoked eggplant recipe.
Three charred eggplants lying on a white plate with their blackened skins wrinkled from roasting, ready to be used in a baba ganoush recipe.
  • Aim for a Deep Char: Aim for a deeply charred, almost blackened eggplant skin. The skin should be completely charred to impart that smoky flavor to the flesh. Don’t worry about burning the skin; that’s exactly what you want.
  • Checking for Doneness: The eggplant is done when the skin is charred all around, and the flesh feels very soft to the touch. The eggplant should almost collapse under gentle pressure, indicating that the inside is cooked through.

👩🏽‍🍳Step-By-Step Dip Instructions

Step 1: Char The Eggplant:

Follow the directions above to get your cooked eggplant. Make sure to char the outside of the eggplant well to get the most flavor for this smoked eggplant recipe!

Step 2: Remove the Skin:

Once the cooked eggplants are charred, let them cool. Once cool enough to touch, peel off the charred skin. It should come off easily. If some bits of charred skin remain, that’s okay; they add to the best smoky flavor.

Roasted eggplants split open to reveal soft, cooked insides with a charred exterior, on a wooden cutting board, showing the preparation stage of a baba ganoush recipe
Charred and roasted eggplants peeled and placed in a clear glass bowl, with their flesh soft and ready for blending into baba ganoush.

Step 3: Prepare the Eggplant:

After peeling, let the eggplant flesh drain in a colander for a few minutes. This step is crucial to avoid a watery dip. Then, cut them in half and scoop out the seeds from the eggplant pulp. Seperate the eggplant flesh from the seeds.

Two glass bowl, one filled with smoked eggplant flesh and and the other with the eggplant seeds, ready to be processed into a smooth eggplant tahini spread.

Step 4: Blend the Seeds:

Place the seedy part of the eggplant, nutty tahini, lemon juice, garlic, and salt into a food processor. Blend until the mixture is creamy and smooth.

A food processor with charred eggplant, tahini, lemon juice, garlic and salt ready to be blended into a eggplant tahini dip.
A food processor with a creamy blended eggplant dip recipe ready to be eaten.

Step 5: Add the Eggplant Flesh

Next, shred the meaty part of the eggplant with clean hands or a fork. They fold it into the blended seedy mixture. This adds a nice texture to your dip. If you prefere a creamy dip, then instead you can add in the fleshy part to the food processor and blend along with the seeds.

A glass bowl with creamy baba ganoush and fresh eggplant flesh ready to be mixed for a chunky eggplant tahni dip.
A glass bowl with smoked eggplant tahini dip ready to be eaten.

Step 5: Drizzle and Serve:

Transfer to a bowl and drizzle a tablespoon of olive oil on top for an extra silky finish. Top with fresh herbs or pine nuts for extra flavor.

A bowl of finished baba ganoush, a creamy smoked eggplant tahini spread, garnished with olive oil and sesame seeds, accompanied by pita chips.

For the perfect side dish or appetizer, serve with warm pita chips, tortillas, or your favorite gluten-free alternatives. Enjoy this smoked eggplant recipe that's sure to be a hit with family and friends!

🕒Time-Saving Tips

Here are some time-saving tips to whip up this delicious smoked baba ghanoush dip without the stress:

  • Pre-Char the Eggplants: Char the eggplants ahead of time. Once cooled, you can store them in an airtight container in the fridge for a day or two. This is also helpful when trying to remove the skin as it will be cooled and easier to handle.
  • Use a Food Processor: A food processor makes quick work of blending the ingredients. It's much faster and more consistent than doing it by hand.
  • Double the Recipe: Make a larger batch of our smoked eggplant recipe and store half in the fridge. It's a great way to have a healthy snack or appetizer ready for unexpected guests or busy nights.

🍴Substitutions & Leftover Variations

Here are some ideas for substitutions and variations for this eggplant tahini recipe:

  • Tahini Alternatives: No tahini? No problem! I suggest making this smoked eggplant recipe without tahini in this case, you can check out this great recipe by The Spruce Eats. Alternatively, you can use a nut or seed butter, such as peanut or sunflower seed butter as a substitute. However, the flavor will be different.
  • Eggplant Varieties: While medium globe eggplants are ideal, feel free to use any type you have on hand such as Japanese eggplants or Chinese eggplants. They will yield a slightly different texture and flavor due to their thinner skin and more delicate flesh but it will still make a delicious dip.

Leftover Ideas and Variations

  • Sandwich Spread: Spread any leftover eggplant dip on sandwiches or wraps for a flavorful, healthy addition.
  • Pasta Sauce: Thin the dip with a bit of olive oil or water and toss it with pasta for an easy, flavorful meal. This is SO good!
  • Spiced Baba Ganough: Traditional Baba Ganoush typically focuses on the flavors of its primary ingredients. However, I love adding in 1 tablespoon of cumin or smoked paprika for a spiced version.
  • Mutabal: For a variation on this traditional dip recipe you can add equal parts full-fat plain yogurt to tahini (¼ cups each). This will create a creamier fuller version.
Close-up view of baba ganoush in a white oval bowl, drizzled with olive oil and garnished with sesame seeds, surrounded by crispy pita chips.

🥡How to Storage

To keep your smoky eggplant dip fresh and flavorful, follow these simple storage tips:

Refrigerator: Store this smoked eggplant recipe in an airtight container in the refrigerator. It typically stays fresh for up to 5 days. Be sure to give it a good stir before serving again.

❔FAQ

What is the difference between Mutabal and Baba Ganoush?

While both dishes feature eggplant as the main ingredient, Mutabal often includes yogurt and has a creamier texture. Baba Ganoush, on the other hand, typically relies on tahini and has a more pronounced smoky flavor.

What is the difference between Baba Ganoush vs Hummus?

Hummus is made primarily from chickpeas, tahini, lemon juice, and garlic. Baba Ganoush, while also using tahini and garlic, uses roasted or charred eggplant as its base instead of chickpeas. The textures and flavors are distinct, with Baba Ganoush having a smokier and more vegetable-forward profile.

Why is my Baba Ganoush too watery?

This can happen if the eggplant isn't drained properly after charring. To avoid a watery dip, let the charred eggplant flesh drain in a colander to remove excess moisture. Also, be cautious when adding lemon juice and adjust according to the consistency.

Can I make smoked Eggplant Dip without a grill?

How can I enhance the smoky flavor if I don’t have a grill? Over an Open Flame: If you have a gas stove, the best way to char the eggplants is directly over an open flame. Use heat-safe tongs to char over medium-high flames, turning them frequently for an even char. This usually takes about 10-15 minutes.

Oven Broil: If you don’t have access to an open flame or a grill, you can broil the eggplants in a hot oven. Place eggplants on a baking sheet and broil, turning occasionally, until the skin is charred. This method may not impart as strong a smoky flavor, but it's a good alternative.

Hand dipping a triangular pita chip into a bowl of baba ganoush, highlighting the creamy texture of the smoked eggplant tahini dip.

🥣Eggplant Dip Pairing

I hope you enjoyed this smoked eggplant recipe. It is our favorite eggplant dish to share with friends and family! If you need more great appetizers, be sure to check out these recipes. We suggest the baked leftover rice tots. We love dipping them into baba ganoush!

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📖 Recipe

A beautifully presented bowl of baba ganoush topped with olive oil and sesame seeds, indicating a delicious eggplant tahini dish, ready for serving

Smoked Eggplant Dip Recipe (Baba Ganoush)

Patricia Granek
Our Smoked Eggplant recipe brings the classic taste of Baba Ganoush to your table. Easy to make, with a rich, smoky flavor, it's perfect for any occasion. Our eggplant tahini dip can be enjoyed as a dip, sandwich spread, layered into lasagna, or made into a pasta sauce!
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 30 minutes mins
Total Time 35 minutes mins
Course Appetizer, Side Dish
Cuisine Gluten-free, vegetarian
Servings 10 servings
Calories 120 kcal

Ingredients
 

  • 3 medium eggplants Globe or American
  • ½ cup tahini
  • ¼ cup lemon juice
  • 3 garlic cloves
  • 1 tablespoon olive oil
  • 1 tsp salt
Step-by-step imagesScroll back to find prep and cooking images and tips!

Instructions
 

  • Pierce eggplants with a fork. On a medium-high grill (375°F to 450°F), grill the whole eggplants for 15-20 minutes, turning occasionally, until charred and soft.
    Alternatively, char over an open flame on a gas stove for 10-15 minutes, turning frequently.
  • Let charred eggplants cool, then peel the charred skin. Then cut them in half and separate the seeds from the flesh.
  • Let the flesh drain for a few minutes to remove any excess liquid.
  • In a food processor, blend the seedy eggplant parts with tahini, lemon juice, garlic, and salt until smooth.
  • Next, shred the meaty parts and add it to the seedy mixture. If you want a smooth eggplant dip then pulse until you get the consistency you want.
  • Transfer to a serving bowl. Drizzle with olive oil. Serve with pita chips, warmed tortillas, or gluten-free alternatives.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 11gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 240mgPotassium: 380mgFiber: 5gSugar: 5gVitamin A: 40IUVitamin C: 6mgCalcium: 31mgIron: 1mgZinc: 1mg
Tried this recipe? I’d love to hear how it turned out in the comments !

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Photo of Patricia Granek smiling with hair down

Oi, Hi, I'm Patricia!

I'm a Brazilian-born mom of 3 living in Toronto, with a Ph.D. in Health Science. I've been gluten-free for over 10 years, and after years navigating my family's mixed dietary needs, I created AtMyTable—quick, reliable, allergy-friendly recipes inspired by my Brazilian roots, where every meal is delicious enough to bring everyone together at one table.

More about me →

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Creamy 'Smokey Baba Ganoush' in a white bowl, topped with a drizzle of olive oil and a sprinkle of sesame seeds, with text overlay that reads 'Delicious Smokey Baba Ganoush, 4 Simple Ingredients Packed with Flavor', highlighting the dish as a healthy snack made from eggplant.

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