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Chef John's Baba Ghanoush

Rated as 4.81 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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Ingredients

4 h 5 m servings 111 cals
Original recipe yields 12 servings (6 cups)

Directions

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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.

Footnotes

  • 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 g fat; 14.5 g carbohydrates; 3.1 g protein; < 1 mg cholesterol; 331 mg sodium. Full nutrition

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Reviews

Read all reviews 13
  1. 21 Ratings

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    Rated as 5 out of 5 Stars
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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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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!

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...

Awesome!

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...

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

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.

Left off the cayenne and mint. Was still delicious!

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...