Grilled Baba Ganoush Dip

Follow our step-by-step guide on how to make Grilled Baba Ganoush Dip.

1. Step 1

   Start by preheating your outdoor grill to a medium-high heat, and don’t forget to lightly oil the grate to keep your eggplants from sticking.

2. Step 2

   Next, take a fork and gently poke several holes in each eggplant.

3. Step 3

   This little trick allows steam to escape while they’re grilling, ensuring they cook perfectly.

4. Step 4

   Now, place the eggplants directly on the hot grill.

5. Step 5

   Let them sizzle away for about 30 minutes, turning them occasionally.

6. Step 6

   You’ll know they’re ready when the skins are beautifully charred and the flesh feels soft to the touch.

7. Step 7

   Once they’re grilled to perfection, transfer the eggplants to a baking pan, cover them up, and let them steam for about 10 minutes.

8. Step 8

   This step is key for enhancing their flavor and texture, so don’t skip it! After steaming, carefully remove the stems and peel off the charred skins; they should come off easily.

9. Step 9

   Discard the skins and place the eggplant flesh in a colander.

10. Step 10

    Allow it to drain for 20 minutes, gently pressing out any excess moisture with paper towels.

11. Step 11

    Now it’s time to bring everything together! In a food processor, combine the drained eggplant flesh with tahini, fresh lemon juice, minced garlic, salt, smoked paprika, and cumin.

12. Step 12

    Pulse the mixture until it’s smooth and creamy, creating a delightful base for your dish.

13. Step 13

    Finally, add in the chopped parsley and a drizzle of olive oil, pulsing again until everything is beautifully blended.

14. Step 14

    Enjoy the rich, smoky flavors of your grilled eggplant dip, perfect for sharing with friends or savoring all on your own!.