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If you’re looking for a healthy party dip that will bring all the wow, you need to try this baba ganoush!
A smoky, rustic, super creamy eggplant dip, loaded with flavor from tahini, Middle Eastern spices,
garlic and a splash of lemon juice. This one is even better the next day, when all the flavors had a
chance t o marry. I love finishing it with a generous drizzle of EVOO, toasted pine nuts, and a heaping
scoop of my lazy 3-ingredient Mediterranean salad.
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Before we jump to today’s recipe, I want you to know that I’m incredibly humbled to partner with
WorldVision.Org to bring you this recipe in support of their work to help children and families in need in
different corners of the world. This eggplant dip recipe has its roots in the Levant, and I share it today
in honor of Syrian refugees and World Vision’s work among them (more about this below.)
SMOKY EGGPLANT DIP: BABA GANOUSH
Mezze is the unofficial meal of the Middle East. If you’re invited for dinner, you better expect a spread
of mezze to start the evening…From the familiar hummus and tabouli to even a few falafels, kibbeh
bites, or savory pies.
Among the different mezze options and dips, you’ll find some version of this smoky eggplant dip, also
known as Baba Ganoush.
No, you’re not imagining, we’ve had the baba ganoush conversation before when I shared this easy
recipe. This eggplant dip is another version you absolutely need to know!
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WHY THIS RECIPE WORKS
The key to this baba ganoush recipe is in concentrating the rich flavor of eggplant over an open flame.
You can cook the eggplant indoors over a gas burner (as I did here), or outdoors on a gas or charcoal
grill. The idea is to smoke the eggplant until well-charred and crispy on the outside, and super tender
on the inside.
The extra smoky and velvety tender eggplant makes the base of this dip. And it’s glorious!
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The loaded part of this eggplant dip? A few scoops of my lazy 3-ingredient Mediterranean salad. It’s a
simple salad of tomatoes, cucumbers and parsley. Such a fresh and festive addition that compliments
the earthy, smoky flavors in the dip.
HOW TO MAKE THIS SMOKY LOADED EGGPLANT DIP: BABA

GANOUSH
In my earlier baba ganoush recipe, I roasted the eggplant in the oven. That’s a very fine option if you
can not smoke the eggplant.
1. Here, we begin with cooking one large eggplant over a high-heat gas burner until it’s well charred
and super tender on the inside.
You’ll want to use a pair of tongs to rotate the eggplant every 5 minutes or so for a total of roughly 20
minutes. (If you want, you can use an outdoor grill set on medium-high. It will take a bit longer on the
grill.)
Remove the eggplant with a pair of tongs and be sure to let it cool before handling.
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2- When cool enough to handle, peel the skin off the eggplant, and discard the stem. Place the
eggplant flesh in colander to drain (remember, eggplant can be very juicy.)
3- Now we combine the smoked, peeled and drained eggplant with tahini, Greek yogurt, garlic, lemon
juice and spices. You can do this in the food processor, but be careful not to over-blend. I usually just
give it a couple quick pulses to combine. You don’t want runny baba ganoush; you’re look for a thick
and rustic consistency (more tips on this below.)
Different Middle Eastern spices work really well to add. But because this recipe has a bit of Syrian
twist, I used Aleppo pepper along with tangy sumac and a pinch of hot pepper flakes. Aleppo pepper is
a wonderful, mild and fruity pepper that gives off a little earthy sweetness akin to the best kind of
sundried tomatoes! (And because of the current refugee crisis, sadly our Aleppo-style pepper comes
from Turkey.)
Once the baba ganoush is blended, I like to cover and refrigerate the dip (before adding anything else
to it) for 30 minutes or so. This is to give flavors a chance to meld, but also to help the consistency of
the dip.
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4- Here is the fun part. Just before you’re ready to serve, drizzle a generous amount of quality EVOO,
add some toasted pine nuts (optional, but awesome.) Then scoop some of that fresh Mediterranean
salad on top. Serve with warm pita bread or pita chips. Maybe a few olives on the side.
IMPORTANT TIPS AND MAKE-AHEAD INSTRUCTIONS
1. You do not need a food processor to blend the eggplant dip. And especially if you want to avoid
over-blending and creating a runny dip, you can use a bowl and a fork to manually mash the
eggplant with the remaining ingredients. If you do this, be sure the garlic is well minced.
2. To make the baba ganoush dip ahead of time, refrigerate it in a tight-lid glass container. Be sure to
only store the dip without the salad or pine nuts on top. It will keep well for up to 3 days.
3. You can also prepare the Mediterranean salad ahead of time and refrigerate separately in its own
glass container. You can make it the night before, and drain excess liquid before using with baba
ganoush.
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4. If you think you might end up with leftovers, it’s best to serve the salad on the side and allow
guests to simply scoop as much as they want of the salad.
5. Of course, if you don’t have a way to cook the eggplant over an open flame, use this easy baba
ganoush recipe instead.
MORE ABOUT WORLD VISION AND SYRIA
As the smoky baba ganoush recipe gives a little taste of the Levant and places like beautiful Syria, I’m
so honored to partner with World Vision in support of their work particularly among Syrian refugees.
Did you know that the Syrian refugee crisis is the biggest refugee-related crisis in modern history? It
has gone on for seven years now! In that one small corner of the world, already some 400,000 people

were killed, and 11 million displaced. I think of all the homes destroyed, and the thousands of children
born and raised into fear, hunger, and scarcity.
SYRIAN REFUGEE CHILDREN HEAD HOME WITH CROWNS AND PAINTED FACES AFTER
ANOTHER FUN DAY AT ONE OF WORLD VISION’S CHILD FRIENDLY SPACE AND EARLY
CHILDHOOD EDUCATION CENTERS FOR SYRIAN REFUGEE CHILDREN, NEAR ZAHLE’ IN
BEKAA, LEBANON. ©2016 WORLD VISION/PHOTO BY JON WARREN
It may not be possible to restore normalcy to refugee children. But, every effort to bring them a warm
meal, or to help them manage in any way, makes a difference. This is why my family decided to
support refugee children through World Vision. I’m so grateful for their work in providing necessities
like food and medicine, and their big efforts in bridging the education gap to help Syrian children learn
while displaced.
Thank you for letting me share my heart with you today. This is just a brief glimpse, and if you’re
curious to learn more, please visit World Vision’s FAQ page. And if you’re looking to join with a year-
end contribution, please go here. Of course, World Vision’s work extends to many parts of our world, so
be sure to look through their site!
MORE RECIPES TO TRY:
11 Epic Mediterranean Salads
Mediterranean Baked Lamb Chops with Root Vegetables
The Ultimate Mediterranean Breakfast Board
Moussaka: Greek Eggplant Casserole

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smoky loaded eggplant dip: baba
ganoush
★ ★ ★ ★ ★
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5 from 14 reviews
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Author: The Mediterranean Dish Prep Time: 15 minutes
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Cook Time: 20 minutes Total Time: 35 minutes
Yield: Serves 4 to 6 Category: Appetizer
Method: Smoking Cuisine: Mediterranean/Middle Eastern
PIN RECIPE
DESCRIPTION
This baba ganoush is a smoky eggplant dip with tahini, garlic, lemon juice and spices. I add a
little Greek yogurt to make it extra creamy, but you can omit this to keep it vegan. Topped with
a drizzle of extra virgin olive oil, toasted pine nuts, and a simple Mediterranean salad. Be sure to
see the notes for important tips and make-ahead instructions.
INGREDIENTS
For Smoky Eggplant Dip (Baba Ganoush)
1 large eggplant
2 tbsp tahini paste
1 1/2 tbsp Greek yogurt
1 garlic clove, chopped
1 tbsp lemon juice
Salt and pepper
1 tsp sumac, more for garnish
3/4 tsp Aleppo pepper
1/ tsp crushed red pepper (optional)
Toasted pine nuts for garnish
For Salad Topping
1 Tomato, diced
1/2 English Cucumber, diced
Large handful fresh parsley
Salt and Pepper
1/2 tsp sumac

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Splash fresh lemon juice
Drizzle Early Harvest extra virgin olive oil
INSTRUCTIONS
1 Make the salad topping. In a bowl add tomato, cucumber, and parsley. Season with salt,
pepper, and sumac. Add lemon juice and a generous drizzle of extra virgin olive oil. Toss
and set aside.
2 Smoke Eggplant: Turn 1 gas burner on high. Using a pair of tongs, turn eggplant every 5
minutes or so until the eggplant is completely tender and it’s skin is charred and crispy
(about 15 to 20 minutes.) Don’t worry if the eggplant deflates, it’s supposed to. (You can
also do this on a gas or charcoal grill over medium-high heat.) Remove from heat and let
the eggplant cool.
3 Remove Eggplant Skin & Drain Excess Water. Once eggplant is cool enough to touch,
peel the charred crispy skin off. Discard the stem. Transfer eggplant flesh to a colander;
let drain for 3 minutes.
4 Blend the Dip. Transfer eggplant flesh to the bowl of a food processor. Add tahini paste,
yogurt, garlic, lemon juice, salt, pepper, Sumac, Aleppo pepper, crushed red pepper (if
using.) Give it just a couple of pulses to combine (do not over blend. See notes)
5 Transfer the smoky eggplant dip (baba ganoush) to a serving bowl. Cover and refrigerate
for 30 minutes (or overnight).
6 Bring eggplant dip to room temperature. Top with a generous drizzle of extra virgin olive
oil. Add pine nuts. Spoon the salad on top (be sure to drain any excess liquid before
adding on top of the baba ganoush.) Serve with warm pita wedges or pita chips.
NOTES
• Note: Allow 30 minutes of inactive time for the dip to chill.
• Pro-Tip: You are looking for a chunky, rustic eggplant dip here. Avoid over-blending
with the food processor or it will be too runny. You do not have to use the food
processor to blend the baba ganoush dip. If you’re afraid to over-blend it and make it
too runny, then avoid using the food processor. Instead, use a mixing bowl and a fork
to simply smash the eggplant and combine with the rest of the dip ingredients as
listed.
• Make-Ahead Tip: You can prepare the eggplant dip (baba ganoush) ahead of time
(steps #2 to #5). Refrigerate in a tight-lid glass container (without the salad
topping). Baba ganoush will keep well for up to 3 days. Bring it to room temperature,
top with EVOO, pine nuts, and the salad topping. You can also prepare the salad
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topping 1 night in advance, and be sure to refrigerate it in its own separate container.
Drain excess water before using.
• Pro-Tip: If you prefer, you can serve the salad on the side instead and allow guests
to spoon whatever amount of the salad on top of their dip as they please.
• Oven-Roasted Option: If you do not have the means to cook the eggplant over an
open flame, you can roast the eggplant in the oven. Follow this easy baba ganoush
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recipe for instruction.
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Keywords: Eggplant Dip, Baba Ganoush
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Gina Matsoukas says

December 18, 2018 at 8:04 pm
This is totally my kind of dip!
★★★★★
REPLY
Suzy Karadsheh says

December 20, 2018 at 7:31 am
Yay! Enjoy!
REPLY
Brandy O'Neill says

Such a delicious dip! Love how it’s smoky!
★★★★★
REPLY
Suzy Karadsheh says

December 20, 2018 at 7:32 am
Me too! So good! Thanks, Brandy.
REPLY
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Tammy says
Do you include the seeds with the flash when mixing together?
REPLY
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Suzy Karadsheh says
 December 17, 2018 at 6:30 pm
 Tammy, we only remove the skins and the stem. The flesh (with the seeds) are a part of the
dip. Enjoy!
REPLY
Lindsay Cotter says

Such a delicious party dip! This is sure to be a crowd-pleaser!
★★★★★
REPLY
Taylor @ Food Faith Fitness says

I want to dip everything into this bread! YUM.
REPLY
Beth Ann Chiles says

I absolutely love that you are partnering with World Vision in their efforts, Suzy! I have sponsored a
child through World Vision for years (maybe 10? I have lost track) and know that they do amazing
work everywhere. Thank YOU for your part in their efforts.
★★★★★
REPLY
Suzy Karadsheh says

Thanks so much, Beth! I’m so honored. Love that you’ve been supporting a child through
World Vision!
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REPLY
Katie says
This recipe is amazing! I’ve been wanting a good baba ganoush recipe and you did it!
 ★★★★★

REPLY
Suzy Karadsheh says

Yay! So glad to hear it!
REPLY
Jennifer Blake says

What a great dish to make for a gathering. Anything that can be made ahead is a win when
preparing for any gathering, especially during the crazy holiday season!
★★★★★
REPLY
Liren Baker says

Baba ganoush is one of my favorite dips ever — the smokiness of the eggplant adds so much
depth!
REPLY
Suzy Karadsheh says

Yes, that smokiness does the trick!
REPLY
Liz says
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Great idea to roast/smoke the eggplant! It made for such a fabulous tasting baba ganoush!!
★★★★★
REPLY
Andrea Metlika says


I am a big fan of Baba Ganoush. Never thought to make my own. Pinned.

★★★★★
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REPLY
Suzy Karadsheh says

Enjoy, Andrea! So glad you’ll give it a try
REPLY
Annissa Slusher says

Wow! Love those gorgeous colors! I’ve never tried sumac. I’m pinning this one for sure!
★★★★★
REPLY
Suzy Karadsheh says

Awesome, Annissa!
REPLY
Geoffrey Swetz says

Your recipe for Baba Ganoush looks so good! I just love how you’ve garnished the dish. It’s really
beautiful (and YUMMY)! And what a great cause.
★★★★★
REPLY
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Suzy Karadsheh says
We love Baba Ganoush so much over here! I’m glad I can share this with you all!
REPLY
 Marsha says

This sounds absolutely delicious, will have to try soon!

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★★★★★
REPLY
Suzy Karadsheh says

Yay! Can’t wait to hear how you like it!
REPLY
Veena Azmanov says

Cant wait to try this amazing recipe. It looks so rich and creamy. Looks yummy and delicious too.
And thanks for sharing about World Vision!
REPLY
Suzy Karadsheh says

Awesome, Veena! Thank you.
REPLY
Sue Ringsdorf says

I need to try my hand at eggplant! I’ve never made it but I’m going to try it, I’m making THIS recipe!
Thanks for sharing!
★★★★★
REPLY
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Suzy Karadsheh says
Sue, I’m so excited to hear that! Enjoy.
REPLY
 Vicky says

You know, when I read the title of this recipe, I thought seemed really complicated. But after
reading the ingredients and your easy directions, I feel like this is something I could totally make. I
love the flavor of eggplant and I bet it would be fabulous in a dip.
★★★★★
REPLY
Suzy Karadsheh says

Thank you, Vicky! It is really simple. I hope you give it a try.
REPLY
Noelle says
Just made this, it turned out great thank you!!
★★★★★
REPLY
Suzy Karadsheh says

Already! That’s great. Thank you for sharing.
REPLY
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Home » Smoky Loaded Eggplant Dip: Baba Ganoush

32 COMMENTS Search this website …

Jump to Recipe · Print Recipe

YOU COULD SAVE

Zip Code Get a Quote

SMOKY EGGPLANT DIP: BABA GANOUSH

WHY THIS RECIPE WORKS

HOW TO MAKE THIS SMOKY LOADED EGGPLANT DIP: BABA

IMPORTANT TIPS AND MAKE-AHEAD INSTRUCTIONS

MORE ABOUT WORLD VISION AND SYRIA

MORE RECIPES TO TRY:

11 Epic Mediterranean Salads

Mediterranean Baked Lamb Chops with Root Vegetables

The Ultimate Mediterranean Breakfast Board

Moussaka: Greek Eggplant Casserole

Yield: Serves 4 to 6 Category: Appetizer

Method: Smoking Cuisine: Mediterranean/Middle Eastern

For Smoky Eggplant Dip (Baba Ganoush)

2 tbsp tahini paste

1 1/2 tbsp Greek yogurt

1 garlic clove, chopped

1 tbsp lemon juice

Salt and pepper

1 tsp sumac, more for garnish

3/4 tsp Aleppo pepper

1/ tsp crushed red pepper (optional)

Toasted pine nuts for garnish

For Salad Topping

1/2 English Cucumber, diced

Large handful fresh parsley

Salt and Pepper

1/2 tsp sumac

Drizzle Early Harvest extra virgin olive oil

• Note: Allow 30 minutes of inactive time for the dip to chill.

Keywords: Eggplant Dip, Baba Ganoush

DID YOU MAKE THIS RECIPE?

« Mediterranean Blackened Salmon Recipe with Pomegranate Salsa

This post may include affiliate links

I so love having you here! Please join me and our

Rate this recipe

Gina Matsoukas says

This is totally my kind of dip!

Suzy Karadsheh says

Brandy O'Neill says

Such a delicious dip! Love how it’s smoky!

Suzy Karadsheh says

Me too! So good! Thanks, Brandy.

Lindsay Cotter says

Such a delicious party dip! This is sure to be a crowd-pleaser!

Taylor @ Food Faith Fitness says

I want to dip everything into this bread! YUM.

Beth Ann Chiles says

Suzy Karadsheh says

Suzy Karadsheh says

Yay! So glad to hear it!

Jennifer Blake says

Liren Baker says

Suzy Karadsheh says

Yes, that smokiness does the trick!

Andrea Metlika says

Suzy Karadsheh says

Enjoy, Andrea! So glad you’ll give it a try