Made from super simple ingredients, this Baba ganoush recipe is uber delicious and relatively healthy. Plus, with some added liquid smoke and natural flavor from the grill, this dip has a smokiness that's so good!
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.
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.
Serve warm, room temperature, or cool with pita and vegetables.