Grilled Baba Ganoush
Prep time
Cook time
Total time
This baba ganoush is slightly smoky from cooking the eggplant on the grill and this easy appetizer recipe is ready in no time. Just add pita bread.
Recipe type: Appetizer
Cuisine: Middle Eastern
Serves: 1
  • 1 large eggplant
  • ¼ cup tahini (roasted sesame butter)
  • 2 large garlic cloves (roughly chopped)
  • 1 tablespoon fresh oregano (finely chopped)
  • 1 lemon (juiced)
  • 2 tablespoons olive oil
  • kosher salt
  • fresh ground black pepper
  1. Preheat grill to high heat.
  2. Slice eggplant in half lengthwise and coat both halves with 1 tablespoon of olive oil.
  3. Place eggplant halves on grill oiled side down. Don’t put them directly over the flames or they will burn. Leave on the grill until the skin is brown and the insides are soft. (You should be able to pierce the skin with a paring knife with no resistance.) This could take from 10-20 minutes. The time will depend on how hot your grill is and how close the eggplants are to the heat source. (If you got the egglpants too close to the flame and they’re all black on the bottoms, just peel off most of the blackened stuff. You should be left with plenty of unburned insides.)
  4. Remove the eggplants from the grill and let cool until you can handle them.
  5. Scrape the insides of the eggplant into a food processor.
  6. Add the tahini, garlic, oregano, lemon juice and 1 tablespoon of olive oil to food processor. Process until a smooth puree forms.
  7. Taste and season with kosher salt and pepper.
Variations: Add more garlic, leave out the oregano and add a dash of cumin, add cayenne pepper for a little kick (remember that a little cayenne goes a long way), add some smoked salt to get a smokier flavor, add more lemon juice or add a handful of freshly chopped flat leaf parsley.
Recipe by My Man's Belly at