Grilled Baba Ghanoush

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Grilled Baba Ghanoush Recipe

Photo: Erin Kunkel Styling: Chelsea Zimmer

Grilling the eggplant adds a charred note to this classic Middle Eastern dip. Let the slices steam after cooking so the flesh becomes even more tender. Serve with toasted pita, sliced cucumber, or fennel.

Serves 8 (serving size: about 1/4 cup)


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2 pounds baby eggplant, trimmed and peeled (about 7)
Cooking spray
1/4 cup extra-virgin oil, divided
1/4 cup tahini (sesame seed paste)
3 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons chopped fresh oregano, divided
1 tablespoon finely chopped fresh flat-leaf parsley
1 teaspoon sugar
3/4 teaspoon kosher salt
2 garlic cloves


Hands-on: 17 Minutes
Total: 22 Minutes

1. Preheat grill to high.

2. Cut eggplant into 1/2-inch-thick slices; coat with cooking spray. Arrange slices on grill rack; grill 10 minutes or until tender, turning after 5 minutes. Place eggplant in a bowl; cover with plastic wrap. Let stand 5 minutes. Place eggplant, 3 tablespoons oil, tahini, juice, 1 tablespoon oregano, and remaining ingredients in a food processor; pulse until smooth. Place mixture in a bowl; drizzle with remaining 1 tablespoon olive oil. Sprinkle with remaining 1 1/2 teaspoons oregano.

Created date

April 2016

Nutritional Information

Calories 137
Fat 11.1 g
Satfat 1.5 g
Monofat 6.5 g
Polyfat 2.5 g
Protein 3 g
Carbohydrate 9 g
Fiber 4 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 186 mg
Calcium 27 mg
Sugars 3 g
Est. Added Sugars 1 g