Smoky Grilled Eggplant Tahini Spread (Easy, Healthy Baba Ganoush)

There’s something undeniably satisfying about taking two slightly aged eggplants and transforming them into a glossy, smoky dip that disappears before the coals cool. This smoky grilled eggplant tahini spread, also known as baba ganoush, is fast, forgiving, and made for parties: grill the eggplants for a deep char, fold in extra tahini for richness, and you’ve got a make-ahead dip that’s perfect with pita, grilled veggies, or as a sandwich spread. It’s naturally vegan, gluten-free, and packed with fiber and healthy plant-based fats — a small win for anyone looking for flavor without fuss.

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(to see how this recipe was created with ChatGPT)

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Recipe

Servings: 6 (as an appetizer/dip)

Calories per serving: ~150 kcal

Total time: 55–75 minutes

• Active time: ~20–30 minutes (piercing, grilling/roasting, mixing)

• Inactive time: ~30–45 minutes (roasting + draining/steaming + optional chilling)

  
  

Smoky Grilled Eggplant Tahini Spread (Easy, Healthy Baba Ganoush)

Ingredients

• 2 medium eggplants (slightly soft/aged is fine)

• 5–6 tablespoons tahini (for a creamy, nutty flavor)

• 2 cloves garlic, crushed (or more to taste)

• Juice of 1 lemon (1–2 tbsp)

• 2 tablespoons extra-virgin olive oil, plus extra for drizzling

• Salt, to taste (start with ¾ tsp and adjust)

• Optional: pinch ground cumin or smoked paprika, chopped parsley, pomegranate seeds

Instructions

1. Prep the eggplants. Pierce each eggplant several times with a fork so steam can escape.

2. Char/roast the eggplants.

   • Grill method (best smoky flavor): place whole eggplants directly over medium-high heat. Turn every 5–8 minutes until deeply charred and collapsed — about 20–30 minutes. Let cool slightly.

   • Oven method: roast whole on a rimmed tray at 450°F (230°C) for 30–40 minutes until collapsed and wrinkled.

3. Steam and drain. Transfer eggplants to a bowl, cover for 10 minutes to loosen skins. Peel, leaving some charred bits for flavor. Scoop the flesh into a strainer or bowl and drain excess liquid for a few minutes.

4. Combine. Mash or pulse the eggplant flesh briefly, then stir in 5–6 tbsp tahini, garlic, lemon juice, 2 tbsp olive oil, and salt. Adjust taste: more lemon brightens, more tahini thickens and mellows the smoke. Chill briefly if desired for flavors to meld.

5. Finish and serve. Transfer to a serving bowl, drizzle with olive oil, sprinkle smoked paprika or cumin, and top with parsley or pomegranate seeds. Serve with warm pita, grilled bread, or as part of a grill-night mezze platter.

Detailed Nutrition (per serving, approx.)

• Calories: ~150 kcal

• Protein: ~3.5 g

• Fat: ~12 g (mostly healthy unsaturated fats from tahini and olive oil)

• Carbohydrates: ~9.7 g

• Fiber: ~3.8 g

• Potassium: ~229 mg

• Vitamin C: ~5.4 mg

• Calcium: ~68 mg

• Iron: ~0.9 mg

Health notes: High in fiber, rich in plant-based healthy fats, contains antioxidants from garlic and lemon, and provides minerals like calcium and iron from tahini. Naturally vegan and gluten-free.

Storage Tips

• Refrigerator: Airtight container for up to 3 days. Stir and bring to room temperature before serving; drizzle extra olive oil if needed.

• Freezing: Not recommended — tahini and olive oil change texture. If necessary, freeze up to 1 month; thaw in fridge and stir thoroughly.

• Make-ahead: Eggplants can be roasted and stored in the fridge up to 24 hours; combine with tahini just before serving for best texture.

Prep eggplants

Roast eggplants

Cool eggplants

Mix ingredients

Take eggplant flesh out

Mix everything

Enjoy :-)

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Prompt

Here's how I used ChatGPT to create this "Smoky Grilled Eggplant Tahini Spread (Easy, Healthy Baba Ganoush)" recipe:

I had some oldish eggplants:

I have 2 slightly more aged eggplants. I am also hosting friends in 3 hours for grill. Can I make some roasted eggplant tahini paste?

ChatGPT suggested a recipe:

Yes — and that’s actually a perfect use for slightly aged eggplants. Roasted eggplant with tahini (basically baba ganoush) gets even better when the eggplants are a bit soft and less watery.

Here’s how to do it so it’s rich, smoky, and grill-friendly:

🔥 Grilled or Roasted Eggplant Tahini Spread

Ingredients

• 2 medium eggplants (slightly aged is fine)

• 2–3 tbsp tahini (to taste — more for creamier, less smoky flavor)

• 2 cloves garlic, crushed

• Juice of 1 lemon

• 2 tbsp extra virgin olive oil (plus more for drizzling)

• Salt to taste

• Optional: pinch of cumin or smoked paprika, chopped parsley for garnish

Instructions (2 methods)

1️⃣ On the Grill (best flavor)

1. Pierce the eggplants all over with a fork.

2. Place directly on the hot grill or over open flame. Roast 20–30 minutes, turning occasionally, until charred and collapsed.

3. Transfer to a bowl, cover with foil or a plate, and let steam 10 minutes.

4. Peel off the skins (it’s fine if some char bits remain — they add smoky depth).

5. Scoop the flesh into a bowl and let excess liquid drain for a few minutes.

2️⃣ In the Oven (if you prefer)

• Roast whole eggplants on a tray at 450°F (230°C) for 30–40 minutes until wrinkled and collapsed. Proceed as above.

Mixing

1. Mash the eggplant flesh with a fork or pulse in a food processor (don’t overblend; a bit of texture is nice).

2. Stir in tahini, lemon juice, garlic, olive oil, and salt. Adjust flavor — more lemon for brightness, more tahini for richness.

3. Chill for at least 30–60 minutes before serving if possible.

Serving Ideas

• Drizzle with olive oil and sprinkle with paprika or parsley.

• Serve with warm pita, sliced veggies, or grilled meats.

• You can also spread it on grilled sourdough or as a dip next to lamb or chicken skewers.

Would you like me to adapt it slightly for outdoor grilling prep (e.g., make it smoky and easy to serve alongside the grilled food on a platter)?

I felt there wasn't enough tahini:

This was good, only, increase tahini by 3 tbsp

Scroll to the top or click the link below for the final recipe.

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