Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

John's Baba Ghanoush Dip

4.9
Save
Rate
Tap to rate
PREP TIME
10 min
COOKING TIME
25 min
TOTAL TIME
235 min
SERVINGS
12 servings
Snack Middle Eastern
John's Baba Ghanoush Dip
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
Instructions
1
Preheat your outdoor grill to a medium-high temperature, ensuring it reaches the desired heat level. Lightly brush the grill grates with oil to prevent food from sticking, making it easier to cook and clean up afterwards.
2
Next, use a sharp knife to lightly prick the surface of several eggplants on multiple occasions. This will help release excess moisture and promote even cooking.
3
Place the eggplants directly on the grill, taking care not to overcrowd it. Use tongs to frequently turn them over while their skin develops a nice char, taking about 25-30 minutes for them to become soft and collapsed.
4
Transfer the cooked eggplants to a bowl, covering it tightly with aluminum foil to trap in heat and allow them to cool down. Let them sit for about 15 minutes, allowing the heat to dissipate.
5
Once the eggplants have cooled sufficiently to handle them comfortably, use a knife to split them in half and scrape the tender flesh into a colander placed over a bowl. Allow it to drain for 5-10 minutes, letting excess moisture escape.
6
Transfer the eggplant flesh to a mixing bowl and mash it with a fork until it reaches your desired consistency, retaining some texture. Add crushed garlic and salt to the mixture, stirring until well combined.
7
Whisk in lemon juice, tahini, olive oil, and cayenne pepper to create a smooth sauce. Stir in yogurt until fully incorporated.
8
Cover the bowl with plastic wrap and refrigerate it for 3-4 hours, allowing the flavors to meld together and the mixture to chill completely.
9
Taste the mixture before adding any final seasonings, adjusting as needed. Stir in chopped mint and parsley to add freshness and a pop of color.