Recipe By Chef John
Published Jul 14th
Prep 30m Cook 15m Additional 3h 20m Ready In 4h 5m
Servings 6 cups Calories 110.8

No matter what you’re grilling this summer, chances are good you’re going to have more hot coals than food to cook on it, which makes baba ghanoush the perfect post-barbecue recipe. This is a wonderfully savory yet refreshing vegetable dip.

Recipe Ingredients

  • 4 large Italian eggplants
  • 2 cloves crushed garlic
  • 2 teaspoons kosher salt, or to taste
  • 1 lemon, juiced, or more to taste
  • 3 tablespoons tahini, or more to taste
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons plain Greek yogurt
  • 1 pinch cayenne pepper, or to taste
  • 1 leaf fresh mint, minced
  • 2 tablespoons chopped fresh Italian parsley

Cooking Directions

  1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Prick the surface of the skin of eggplants several times with the tip of a knife.
  2. 2 Place eggplants directly on grill. Turn frequently with tongs while skin chars. Cook until eggplants have collapsed and are very soft, 25 to 30 minutes. Transfer to a bowl and cover tightly with aluminum foil and allow to cool, about 15 minutes.
  3. 3 When eggplants are cool enough to handle, split them in half and scrape flesh into a colander placed over a bowl. Drain 5 or 10 minutes.
  4. 4 Transfer eggplant to mixing bowl. Add crushed garlic and salt; mash until creamy but with a little texture, about 5 minutes. Whisk in lemon juice, tahini, olive oil, and cayenne pepper. Stir in yogurt.
  5. 5 Cover bowl with plastic wrap and refrigerate until completely chilled, 3 or 4 hours. Taste to adjust seasonings. Stir in mint and parsley.

Nutrition Facts

  • Calories 110.8
  • Carbohydrate 14.5 g
  • Cholesterol 0.2 mg
  • Fat 5.9 g
  • Fiber 8.1 g
  • Protein 3.1 g
  • Saturated Fat 0.9 g
  • Sodium 331.1 mg
  • Sugar 5.6 g

Chef's Notes

You can cook the eggplant any way you want, but charcoal is my favorite. Next best would be cooked over a gas burner, but that can really mess up your stove, so I guess the real next best is baked at 400 F. until they collapse, and get very soft.


  1. Exceptionally great easy recipe. I added grilled jalapeño peppers for a spicy taste.
  2. Take it from a Lebanese. The recipe deserves a 5 stars if you remove the yogurt and the cayenne. I don’t like it when people doctors a perfect recipe. We invented the humus and baba ghannouge. I understand people like to put their own twist on recipes but the baba ghannouge should be left alone - Read more ...
  3. Fantastic as-is! My eggplants were small, though, so I didn't get much dip and had to adjust the other ingredients. In the future, I'll make a lot more. I roasted the eggplants in the oven - 45 min, 400F.
  4. Mine came out just like Chef John's photo. The Greek yogurt really makes that flavor I am accustomed to in Baba Ghanoush. Not every mid-eastern restaurant does it this way, and it is sometimes too tart and sour. This is PERFECT! I only want to add that you should add tahini and the lemon juice - Read more ...
  5. THE best baba ganoush I have ever eaten, bar none. Didn't know eggplants had know what I mean. Ate it for 2 days straight...wowzer it was good. I only use 2 eggplants and it was enough for over a week with 4 people. used everything as noted
  6. I've made this recipe twice and my husband loves it. The first time I followed the recipe exactly and the baba ghanoush was delicious. The second time I was bold and made several recipe modifications with equally good results. Instead of two minced cloves of garlic I used half a dozen cloves of roasted garlic. - Read more ...
  7. Pretty good but it makes alot
  8. Wow! So good. I cut the eggplant in half lenthwise and baked them on a cookie sheet at 450 for about 25-30 minutes. Then followed the recipe from there. Delicious!
  9. Delicious! will make again.
  10. Awesome!

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