Grilled Baba Ghanoush

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Grilled Baba Ghanoush

Grilled Baba Ghanoush

Jul 29, 2016Recipes, Summer

One thing I look forward to every year is eggplant coming into season. Over the years I have discovered lots of great ways of using it, but this has to be one of my favorites. I love the smoky flavor that the grill gives the eggplant, plus no need to turn the oven on! My hints for this recipe would be be 1) use larger eggplant (less hot eggplant to have to scoop out,) and 2) scoop the pulp into a colander set over a bowl and drain it for about 15 minutes, then put the pulp in the food processor. Once you have added everything and mixed it up, if you think it needs to be looser add some of the drained liquid in, if not discard it. All you need now is some pita or a baguette and you are ready to get your mezze on.


  • 1 3/4pounds eggplant
  • 1-2small cloves garlic, coarsely chopped
  • 1teaspoon coarse sea salt
  • 2tablespoons freshly squeezed lemon juice
  • 1/4 cup tahini
  • 2tablespoons minced fresh parsley, plus more for garnish
  • Drizzle of olive oil
  • 46″ pita breads, toasted & cut into triangles


  1. Heat a grill on high. Brush the grates lightly with oil, to prevent sticking. Pierce the eggplants with a fork & place directly onto the grill grates. Let them cook, turning occasionally, until completely blackened & the inside is very soft {about 10-15 minutes, depending on the size of the eggplants you are using}.
  2. Remove from the grill & set aside to cool completely. When cooled, cut a slit down the side of each eggplant & scrape the flesh out into the bowl of a food processor. Pulse a couple of times. 
  3. Using a mortar & pestle, crush the garlic & salt together to form a paste. Add the lemon juice & tahini & mash it in with the paste. 
  4. Add the mixture into the food processor with the eggplant & pulse a couple more times, or until blended. If possible, let the baba ghanoush sit for a few hours, before serving. This gives all the flavors a chance to intensify. Garnish with a drizzle of extra-virgin olive oil & a sprinkle of minced parsley. Serve with some toasted pita bread triangles.

This is a recipe I came up with to use up a large harvest of very baby eggplants. They were too small to bother with charring over a flame…so, I thought, why not just grill them? If you don’t have a grill, this recipe can be prepared using a broiler, or by charring the eggplants directly over the flame on a gas range. If your eggplants are large, they should be broiled until blackened & then finished in a 400 degree oven, until collapsed & completely softened. I used very small, baby eggplants. So, I cooked mine completely on the grill. 
I used 2 small cloves of garlic. But, the heat from the garlic will intensify greatly as it sits. Use as little, or as much, as you desire.