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Chef John's Baba Ghanoush

Rated as 4.91 out of 5 Stars

"No matter what you're grilling this summer, chances are good you're going to have more hot coals than food to cook on it, which makes baba ghanoush the perfect post-barbecue recipe. This is a wonderfully savory yet refreshing vegetable dip."
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4 h 5 m servings 111
Original recipe yields 12 servings (6 cups)


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  1. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Prick the surface of the skin of eggplants several times with the tip of a knife.
  2. Place eggplants directly on grill. Turn frequently with tongs while skin chars. Cook until eggplants have collapsed and are very soft, 25 to 30 minutes. Transfer to a bowl and cover tightly with aluminum foil and allow to cool, about 15 minutes.
  3. When eggplants are cool enough to handle, split them in half and scrape flesh into a colander placed over a bowl. Drain 5 or 10 minutes.
  4. Transfer eggplant to mixing bowl. Add crushed garlic and salt; mash until creamy but with a little texture, about 5 minutes. Whisk in lemon juice, tahini, olive oil, and cayenne pepper. Stir in yogurt.
  5. Cover bowl with plastic wrap and refrigerate until completely chilled, 3 or 4 hours. Taste to adjust seasonings. Stir in mint and parsley.


  • Cook's Note:
  • You can cook the eggplant any way you want, but charcoal is my favorite. Next best would be cooked over a gas burner, but that can really mess up your stove, so I guess the real next best is baked at 400 F. until they collapse, and get very soft.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 111 calories; 5.9 14.5 3.1 < 1 331 Full nutrition

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Read all reviews 30
  1. 44 Ratings

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Most helpful positive review

Wow! So good. I cut the eggplant in half lenthwise and baked them on a cookie sheet at 450 for about 25-30 minutes. Then followed the recipe from there. Delicious!

Most helpful critical review

Pretty good but it makes alot

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Least positive

Wow! So good. I cut the eggplant in half lenthwise and baked them on a cookie sheet at 450 for about 25-30 minutes. Then followed the recipe from there. Delicious!

Take it from a Lebanese. The recipe deserves a 5 stars if you remove the yogurt and the cayenne. I don’t like it when people doctors a perfect recipe. We invented the humus and baba ghannouge. I...

THE best baba ganoush I have ever eaten, bar none. Didn't know eggplants had know what I mean. Ate it for 2 days straight...wowzer it was good. I only use 2 eggplants and it...

Mine came out just like Chef John's photo. The Greek yogurt really makes that flavor I am accustomed to in Baba Ghanoush. Not every mid-eastern restaurant does it this way, and it is sometimes t...

I've made this recipe twice, and my husband loves it. The first time I followed the recipe exactly, and the baba ghanoush was delicious. The second time I was bold and made several recipe modi...

Delicious! will make again.


Fantastic as-is! My eggplants were small, though, so I didn't get much dip and had to adjust the other ingredients. In the future, I'll make a lot more. I roasted the eggplants in the oven - 4...

Refreshing appetizer - great tip for no more bitter tasting eggplant - going male all the way