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Appetizers / Snacks

Baba Ganoush

Similar to hummus, baba ganoush is just as delicious and popular on any Mediterranean mezze platter. But this dip is all about eggplant. Known for its smoky flavor, baba ganoush is made from the flesh of deeply charred eggplant. After grilling it, drain the eggplant in a salad spinner to remove excess liquid. This way the flavor of the dip is concentrated. Then a quick buzz in a food processor with tahini, lemon juice, and garlic yields a smooth and creamy dip like none other.


8 servings

Total Time

45 minutes

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Preheat grill to medium. Brush grill grate with oil.

Pierce eggplants in several places with a toothpick.

Grill eggplants, covered, turning often, until very tender and charred on all sides (skins will likely split), about 40 minutes. Transfer eggplants to a baking sheet and cover with foil; let rest 10 minutes.

Scoop flesh (and seeds) from eggplants into a salad spinner; discard charred skins. Gently spin eggplant until excess moisture is extracted; transfer flesh to a food processor.

Add lemon juice, tahini, and garlic to food processor and purée; season with salt and cayenne. Transfer dip to a serving bowl; drizzle with oil, garnish with mint, and serve with flatbread.


For the smokiest flavor, scoop all the flesh and seeds from the eggplants. Pick out any bits of charred skin.

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