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.

Recipe Summary

prep:
30 mins
cook:
15 mins
additional:
3 hrs 20 mins
total:
4 hrs 5 mins
Servings:
12
Yield:
6 cups
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

111 calories; protein 3.1g; carbohydrates 14.5g; fat 5.9g; cholesterol 0.2mg; sodium 331.1mg. Full Nutrition
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Reviews (35)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/04/2018
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 understand people like to put their own twist on recipes but the baba ghannouge should be left alone because it’s perfect. Read More
(26)

Most helpful critical review

Rating: 3 stars
10/24/2017
Pretty good but it makes alot Read More
52 Ratings
  • 5 star values: 48
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/04/2018
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 understand people like to put their own twist on recipes but the baba ghannouge should be left alone because it’s perfect. Read More
(26)
Rating: 5 stars
10/21/2017
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! Read More
(19)
Rating: 5 stars
11/28/2017
THE best baba ganoush I have ever eaten, bar none. Didn't know eggplants had sex....gender....you know what I mean. Ate it for 2 days straight...wowzer it was good. I only use 2 eggplants and it was enough for over a week with 4 people. used everything as noted Read More
(9)
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Rating: 5 stars
02/11/2018
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 too tart and sour. This is PERFECT! I only want to add that you should add tahini and the lemon juice a bit at a time for your personal taste. Read More
(5)
Rating: 5 stars
03/24/2018
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 - 45 min, 400F. Read More
(2)
Rating: 5 stars
11/24/2015
Awesome! Read More
(2)
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Rating: 5 stars
08/13/2017
Delicious! will make again. Read More
(2)
Rating: 5 stars
10/26/2017
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 modifications with equally good results. Instead of two minced cloves of garlic I used half a dozen cloves of roasted garlic. As I found I didn't have any plain greek yogurt I substituted Mexican crema. I also added maybe 1/2 t. of cumin. Read More
(1)
Rating: 5 stars
10/22/2020
Exceptionally great easy recipe. I added grilled jalapeño peppers for a spicy taste. Read More
(1)
Rating: 3 stars
10/24/2017
Pretty good but it makes alot Read More
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