- October 1, 2022
- Appetizers
Smoked Baba Ganoush Recipe
This Smoked Baba Ganoush takes classic Middle Eastern eggplant dip to the next level by slowly smoking whole eggplants until they’re incredibly tender with a rich, smoky flavor. Blended with tahini, garlic, lemon juice, and olive oil, this creamy dip is perfect for serving with warm pita, fresh vegetables, grilled meats, or as part of a mezze platter.
Baba Ganoush (or baba ghanouj) is a popular Middle Eastern eggplant dip that’s often served as “meze” (appetizers or finger foods). While baba ganoush resembles a similar color and texture to hummus, it is actually quite different. This recipe is made with eggplant, tahini, lemon juice, and seasonings, and pairs perfectly with pita, veggies, and these Armenian beef kofta kebabs.
It’s whipped until smooth and served alongside other Middle Eastern salads and dips, and is so good with these homemade air fryer pita chips or with some fresh sliced veggies.
Why This Recipe Works:
While this recipe follows the traditional way this Middle Eastern dip is prepared, the cooking method of smoking or grilling the eggplants adds a subtle smoky flavor.
This creates a deeper and richer flavor that nicely enhances the already delicious taste of cooked eggplant. Once you try this version, you will be making it over and over!
Supplies:
- Tongs
- Food Processor
- Measuring Cups/ Spoons
- Baking Sheet
- Aluminum Foil
- Large Bowl
- Strainer
- Spoon
Ingredients:
- Eggplant
- Whole Garlic Bulb
- Olive Oil
- Tahini
- Lemon Juice
- Sea Salt and Pepper
- Aleppo Pepper or Smoked Paprika
Smoking Instructions
This recipe will work using any type of grill, including a pellet smoker, charcoal grill, or gas grill set up for indirect heat.
- Preheat the grill to 250 degrees F. Set it up for indirect heat and add a lighter-flavored wood or pellets for smoking.
- Prep the whole garlic bulb by slicing off the top to expose the cloves. Place the bulb on a piece of foil, drizzle with olive oil, and season with Aleppo pepper, salt, and black pepper. Wrap tightly in the foil and set aside.
- Place the whole eggplants and foil-wrapped garlic directly onto the grill grates. I typically use 2 large eggplants to make about 4 cups of baba ganoush. Close the grill and smoke for 90 minutes to 2 hours, or until the eggplants are completely soft and collapsed. Begin checking around the 90-minute mark, but keep in mind that larger eggplants may need additional time.
- If the eggplants have developed enough smoke flavor but are taking longer to soften, increase the grill temperature to 350 to 400 degrees F and continue cooking over indirect heat until completely tender and collapsed. This is also a good option if you’re short on time, though starting at the lower temperature gives the eggplant more time to absorb smoke. Use tongs to gently squeeze the eggplants or insert a knife into the thickest portion. The flesh should feel very soft, and the knife should slide through with almost no resistance. Do not rely on cooking time alone, since removing the eggplant before it has fully softened can result in a rubbery or spongy texture.
- Remove the eggplants and garlic bulb from the smoker and allow them to rest for about 20 minutes. Once cool enough to handle, peel away the eggplant skins and proceed with making the dip.
Dip Preparation:
- Line a strainer over a large bowl.
- Once the eggplants are slightly cooled, carefully slice into the skins to expose the inside flesh. Use a spoon to scoop out the meat of the eggplant and place it into the strainer.
- Use the spoon to press out the excess liquid from the eggplant. This is a very important step you do not want to skip (it will make the dip very watery if you don’t do this).
- Discard the excess liquid and place the eggplant into a food processor. Add in the tahini, the roasted garlic cloves, fresh lemon juice, olive oil, and seasonings.
- Blend everything until smooth in the food processor. Taste and add any additional seasonings. If the dip is too thick, you can thin it out slightly with additional olive oil.
What To Serve With Baba Ganoush:
To serve your baba ganoush, pour the dip into a shallow serving dish or bowl. Spread it out in an even layer with a spatula or spoon. Slightly swirl it to create crevices for extra olive oil to rest in. Garnish the dip by drizzling the olive oil (or make it spicy with this Aleppo pepper chili crisp) over the top and season with smoky paprika or Aleppo pepper and sea salt.
Serve the baba ganoush with-
- Pita Chips
- Crackers
- Slice veggies (cucumber, carrots, and tomatoes)
- Add on to the top of salads or with pita wraps or falafel
This dip will keep for 3-4 days when stored in an airtight container in the fridge. It’s a hearty and flavorful dip I love to enjoy with salads, grilled chicken quarters, or a Greek chicken platter.
More Recipes To Try
Arayes (Middle Eastern Stuffed Pitas)
Smoked Baba Ganoush Recipe
Ingredients
- 2 large Eggplants
- 1/2 cup Tahini
- 1 Lemon, juiced
- 1/4 cup Olive Oil extra for garlic bulb
- 1 bulb Garlic
- 2 tsp. Sea Salt extra for garlic bulb
- 2 tsp. Aleppo Pepper or smoked paprika
Instructions
- Preheat the smoker to 250 degrees F. Set it for indirect heat.
- Slice off the top edge of the garlic bulb. Place it into the center of a piece of foil and drizzle with olive oil and season with some salt and Aleppo pepper. Wrap it entirely in the foil.
- Place the foil-wrapped garlic and the eggplants onto the grill grates. Smoke over indirect heat for about 60–90 minutes to develop the smoky flavor, then increase the smoker to 350–400°F and continue cooking until completely collapsed. A knife inserted into the thickest portion should slide through with virtually no resistance.
- Once tender, remove the eggplant and garlic from the smoker. Let it rest 15-20 minutes.
- Slice into the eggplant and scoop out the insides. Place the eggplant into a strainer over a mixing bowl and press down with a spoon to help remove the excess liquid.
- Next, combine the eggplant, garlic cloves, tahini, lemon juice, olive oil, and spices into a food processor. Blend until smooth.
- Pour the baba ganoush into a shallow bowl. Use a spoon to create swirls across the top. Garnish with an extra drizzle of olive oil, Aleppo pepper, and salt if desired. Serve cooled or at room temperature and enjoy.
I had three Italian eggplants on my Traeger for nearly 3 hours at 250F, and they still came out rubbery and undercooked and gross. I’m not sure whether it was the Italian part (definitely my fault) or the temp or the time, but something here didn’t work for me 🙁
We’re they really thick? Is your thermometer accurate? Definitely a very odd situation!
I made mine on the traeger grill at 300 for an hour wrapped then unwrapped . It’s still wasn’t soft enough I put it back on with the chicken at 450 for 15 mins or so and it was better but not as good as when roast in the oven at 400 for an hour. Hope that helps
Any preferred wood chips? We usually have hickory on hand, but not sure if other would be better.
I usually keep it pretty mild when I cook with veggies. I like fruit woods like pecan or cherry typically.
What do you do with the garlic bulb after it is roasted? There is no mention of how to process it
After smoking the bulb, press them out of the bulb and into the food processor with the eggplant and other ingredients.
Great instructions! I was happy that I finally found a perfect recipe…simple & fantastic flavors!