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Baba Ghanoush

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Servings 500 mls


  • 3 Large Purple Eggplants
  • 2 tbs tahini
  • 1 lemon, juiced and zested
  • 2-3 cloves of garlic
  • 1 tbs olive oil
  • 1 1/2 tsp salt


  • 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.
  • 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.
  • 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!!!
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