Smoked Baba Ghanoush
15m prep 1h cook 3h ready
Smoky baba ghanoush made with smoked eggplant, tahini, and lemon juice. A Greek-inspired dip perfect for pita or crackers.
Ingredients
- 2 medium eggplants halved lengthwise and tops removed
- 1 tsp kosher salt divided
- 1/3 cup fresh Italian parsley roughly chopped
- 1/3 cup good-quality extra-virgin olive oil
- 1/4 cup tahini
- 3 tbsp freshly squeezed lemon juice
- 2 clove garlic roughly chopped
- cracked black pepper
- smoked salt
- smoked paprika
Nutrition (per serving, estimated)
Estimated based off 5 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 127 mg
- Iron: 1.72 mg
- Magnesium: 25 mg
- Phosphorus: 149 mg
- Potassium: 293 mg
- Zinc: 1.03 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1/3 cup good-quality extra-virgin olive oil
- 1/4 cup tahini
- 3 tbsp freshly squeezed lemon juice
- cracked black pepper
- smoked salt
- smoked paprika
Prepare
- 2 medium eggplants, halved lengthwise and tops removed
- 1 tsp kosher salt, divided
- 1/3 cup fresh Italian parsley, roughly chopped
- 2 clove garlic, roughly chopped
Let's Cook
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Step 1.
Season the flesh side of the eggplant halves with ½ teaspoon of the salt. Place the eggplants on a rimmed baking sheet, skin side up, so the drawn-out water drips onto the sheet. Refrigerate for up to 2 hours.
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Step 2.
While the eggplants are resting, preheat the smoker to 250°F using applewood.
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Step 3.
Place the eggplants on the smoker, skin side down, and smoke for 1 hour to 90 minutes, until the outer skin begins to brown and the flesh is soft when pierced with a toothpick or sharp knife (the outer skin will still be a bit tough). If not soft after 1 hour, increase the temperature to 275–300°F and continue cooking until soft, up to 2 hours total.
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Step 4.
Remove the eggplants from the smoker and let cool until safe to handle. Spoon out the flesh into a food processor (or use a sharp knife to remove the skin). Add the remaining ½ teaspoon salt, parsley, olive oil, tahini, lemon juice, garlic, and black pepper. Pulse until the desired consistency—chunky or silky smooth. If too dry or thick, add more oil. Adjust seasoning to taste.
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Step 5.
Transfer the dip to a serving dish. Garnish with optional smoked salt, smoked paprika, and extra parsley. Serve with pita bread, baguette slices, or crackers.
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