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Baba Ghanoush Recipe

Summer is the perfect time for grilling and the weekend weather is looking perfect for outdoor cooking. There's lots of things you can make with eggplant, many of which you probably already know, but Baba Ghanoush is one of the best. Baba Ghanoush is a cousin of hummus. It's a delicious, smoky, Middle Eastern dip that’s just complicated enough to be fun and a great dish to bring to parties and potlucks. For best results, cook the eggplant on a charcoal grill. Eggplant can be roasted in the oven but it won’t be as smoky.

Ingredients from your box:

2 whole eggplants

Ingredients from the store:

Juice from 1 lemon

2-3 tablespoon olive oil

1/3 cup tahini

3 cloves garlic

Salt and pepper to taste

Optional: Cumin, paprika, red pepper flakes to taste

Optional: Parsley, cumin, or basil to taste

Optional: Chickpeas can be added to bulk up the dip and make it into a hummus hybrid if desired.

Special Equipment:

Charcoal Grill

Give each eggplant 5-10 pokes with a fork so steam can escape when cooking. This helps dry the eggplant somewhat for better consistency.

Grill eggplant until skin is charred and flesh is tender. Turn occasionally and poke with a fork to determine softness for 25-35 minutes.

Option 1 (skin on): Remove from head and let cool, then coarsely chop into cubes and add to blender or food processor. This is the preferred option and the result is smokier and more “rustic” looking.

Option 2 (no skin): Remove from head and let cool, then half and scoop out flesh with a spoon. Add to blender or food processor.

Add whole garlic, tahini, lemon juice, salt, pepper, olive oil, and herbs (if using) then pulse until creamy.

Taste and add more salt and pepper if needed as well as spices (if using).

Best served at room temperature.


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