May 4

Smoky, Garlicy Baba Ghanoush. You are going to want to make this.

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Sun was shining today and I just had to get out to the BBQ. I had a couple of beautiful eggplants that were just begging to be used so I knew exactly what we were in for. A full mezze platter with chicken kabobs, tzatziki,crispy lemon potatoes, and smoky & garlicy baba ghanoush. This is one of my favourite flavours in the world. I love the taste of char, and with the addition of garlic and a shot of lemon juice, this just sings. Stores very well in the fridge as well. You should 100% make this.

Ready in: 40
Prep: 5m
Servings: 500 mls


  • 3 purple eggplants
  • 2 tbsp tahini
  • juice and zest of 1 lemon
  • 2 to 3 cloves of garlic
  • 1 tbsp olive oil
  • splash or two of water if blender needs some help getting started


  1. Get the BBQ ripping hot; as hot as you can get it! While it's heating up, poke the eggplants with a sharp knife all over. Just little holes to let steam out..otherwise the eggplants blow up.
  2. Once at temp, drop the eggplants onto the grill and close the lid. The goal here is to REALLY burn the outside skin of the eggplant. Like really push it - you want to see ash if you can. It builds so much flavour! Takes about 20-30 mins to properly char.
  3. Once charred, remove from grill and place in bowl. Cover bowl with plastic wrap or a towel to let cool. Once cooled, scoop the pulp of the eggplant into a blender or food processor. Add in tahini, garlic, lemon juice. Blend on high until smooth. Season with salt and lemon juice as needed. Enjoy!!!