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I tend to eat like the meal is just one big appetizer. For me, it’s all about small bites and grazing on an array of foods. So it should be no surprise that I always keep staples in my refrigerator that I can use in a plethora of ways. Dips and spreads are my go-to for this type of eating. They’re perfect when I come in late from working in the yard and want to start eating right away. They’re also ideal for entertaining, as it gives guests multiple options.
Multi-useful and delicious, Baba ganoush is my favorite dip to make with the bounty of late summer eggplant. When charred on the grill, eggplant becomes creamy and smoky and is an amazing core ingredient to a perfect spread.

What is baba ganoush?
Baba ganoush is simply eggplant mashed with olive oil, spices, and tahini. The magic comes in the preparation and the serving.
To add a smoky flavor, charring the eggplant on a grill is key. But it’s important to know that eggplant is dense, which means it needs to be grilled long enough to cook all the way through to achieve a creamy texture. And while it may make sense to cut the eggplant into large circular slices, grilling them whole with the skin used as a protector of the flesh slowly imparts a naturally smoky flavor. When done, the skin should be completely blackened and almost flaky from the high heat.

How do you use baba ganoush?
Baba ganoush can be used in much the same way as hummus. It’s great with pita, chips and crackers, or even spread on a sandwich.
But my favorite way to use it is served with grilled vegetables. When grilled just enough to impart a charred skin, the sugars begin to caramelize and the sweetness of the vegetables is amplified. Plus, since the eggplant is grilled as the first step, why not throw some additional vegetables on the grill as well! Grilled vegetables layer on additional flavor and when paired with the Baba ganoush, create a meal or perfect appetizer.

Other favorite spreads
Tomato Jam
Strawberry Jam (Pectin Method)
Cranberry Marmalade
How to Can Hot Pepper Mustard
Watch how to make this Baba ganoush recipe

Baba Ganoush
Ingredients
- 1 lb eggplant
- ⅓ cup tahini
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 2 cloves garlic
- 1 ½ tsp kosher salt
- ¼ tsp liquid smoke
Instructions
- Heat grill to high heat. If grilling additional vegetables, drizzle and brush with olive oil, and sprinkle with salt and pepper.
- Cut off the green stems of the eggplant. Place the eggplant and the vegetables on the grill. Turn the eggplant until blackened on all sides and soft throughout the middle, 25-55 minutes depending on the size. Turn and flip the vegetables until slightly charred but still crisp, 10-20 minutes depending on size.1 lb eggplant
- Once blackened, remove the eggplant and vegetables from the grill. Cool the eggplant for 15 minutes. Once cooled, remove the skin and place the soft eggplant in a blender canister or large bowl if using an immersion blender. Add the tahini, olive oil, lemon juice, garlic, salt, and liquid smoke. Blend until smooth and creamy, 1-2 minutes.⅓ cup tahini, 2 tbsp olive oil, 2 tbsp fresh lemon juice, 2 cloves garlic, 1 ½ tsp kosher salt, ¼ tsp liquid smoke
- Serve warm, room temperature, or cool with pita and vegetables.
Just love you Kaleb, my little brother from another mother, 🤗 I wish I lived closer I’d go to yard sales and plant plants with you all day then we would cook and bake all night 😂 Thanks for all your great tips & recipes many blessings to you and family ❤️🙏🏻❤️
Wow and WOW! Just made with some eggplant we harvested from our garden (also garlic came from our garden as well). Smoked the eggplant on the Weber with cherry wood for about 50 minutes. The flavor and texture and ratio of ingredients is spot on. My husband and I can’t stop eating it! I didn’t need to add the liquid smoke as mine was smoky enough.
I very much want to thank you for doing what you do. I absolutely love the food you share with us, and the videos. I love your home, the way you design…and all the natural elements you use. I happen to “ stumble upon you preparing meatloaf”, and have been hooked on everything since. Please keep sharing, and welcoming us in. I’m in such a better place, and I share your healthy and delicious food, ideas and knowledge with those who will follow.
I am making this baba ganoush today. I love your healthy, delicious recipes and entertaining videos..thank you for sharing your passion!
Simply delicious!!! Eggplant grows profusely and this is a wonderful way to use it. And you can freeze it too.
This recipe is absolutely delicious with roasted veggies. I used Brussel sprouts halved and red onion also. Yummy! 🤗