Try this smoked version of a traditional Lebanese baba ganoush recipe by roasting the eggplant on a pellet smoker or wood fired grill—a rich creamy and delicious way to enjoy this popular eggplant based dip.
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.
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.
Below you will find all the details for smoking the eggplants on a pellet smoker or traditional grill, cooking tips, and the best ways to serve and store this dip. Let’s dive in!
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!
- Food Processor
- Measuring Cups/ Spoons
- Baking Sheet
- Aluminum Foil
- Large Bowl
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- Whole Garlic Bulb
- Olive Oil
- Lemon Juice
- Sea Salt and Pepper
- Aleppo Pepper or Smoked Paprika
This recipe will work using any type of grill (pellet smoker, charcoal, or even a gas grill).
- Preheat the grill to 250 degrees F. Set it for indirect heat and add lighter flavored wood or pellets to the smoker.
- Prep the entire garlic bulb by slicing off the top edge to expose the cloves. Place the bulb over some foil and drizzle with olive oil and season with Aleppo pepper, salt, and pepper. Wrap tightly in foil and set aside.
- Next, place the whole eggplants (I used 2 large eggplants to make about 4 cups of dip) and foil-wrapped garlic directly onto the grill grates. Close and let them smoke until the eggplant skin is completely tender. Use tongs to lightly squeeze the eggplant flesh to check for doneness. This takes about 90 minutes. If you have less time you can smoke at a higher temperature on indirect but less smoke flavor will be absorbed.
- Remove the eggplants and garlic bulb from the smoker and allow them to rest for 20 minutes before peeling off the skins.
- 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. Test 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 over the top and season with smoky paprika or Aleppo pepper and sea salt.
While it’s not traditional to add tomatoes, cucumber, or kalamata olives; you can (I did). I find it adds some color and is nice when paired with some pita bread.
Serve the baba ganoush with-
- Pita Chips
- Slices veggies (cucumber, carrots, and tomatoes)
- Add on to the top of salads or with pita wraps or falafel
Smoked Baba Ganoush Recipe
- 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
- 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 90 minutes. The eggplant should be tender and cooked through. Use tongs and lightly squeeze the eggplant to check for doneness.
- 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, 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.