Smoked Baba Ganoush Recipe

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.

Course Appetizer, BBQ, Main Course, Side Dish

Cuisine American, BBQ, Mediterranean, Middle Eastern

Keyword creamy, easy, grilled, Lebanese baba ganoush, smoked, Smoked Baba Ganoush Recipe

Prep Time 10

Cook Time 2

Resting Time 20

Servings cups

Calories 362kcal

Author Bon Appeteach

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.

Video

Notes

Serve with these homemade air fryer pita chips or your favorite sliced veggies.

Nutrition