Smoked Baba Ganoush Recipe

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.

Course Appetizer

Cuisine Middle Eastern

Keyword Lebanese baba ganoush, Smoked Baba Ganoush Recipe

Prep Time 10

Cook Time 1 30

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 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.

Notes

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

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