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Grilled Sweet Potato Baba Ghanoush

Grilled Sweet Potato Baba Ghanoush

4 (makes about 2 cups) Servings

There’s a method to making baba ghanoush. And it applies to way more than eggplant.

Ingredients

  • ¼ cup olive oil, plus more
  • 2 pounds sweet potatoes (about 2 medium)
  • 3 tablespoons fresh lemon juice
  • ½ garlic clove, finely grated
  • Kosher salt and freshly ground black pepper
  • Sumac, za’atar, crushed red pepper flakes, or Aleppo pepper; grilled flatbreads or pita bread (for serving)

Recipe Preparation

  • Prepare a grill for medium-high heat; lightly oil grate. Grill sweet potatoes, turning occasionally, until skin is charred and flesh is fork-tender, 50–60 minutes. (Alternatively, you can tuck vegetables into coals left over from grilling something else. Wait until charcoal is completely covered with ash and no black spots remain. Shake grill to knock excess ash off coal, then rake them around and pile them up around vegetables.) Let cool slightly.

  • Halve sweet potatoes; scoop flesh into a food processor. Add lemon juice, tahini, garlic, and ¼ cup oil and process until smooth; season with salt and pepper.

  • Drizzle baba ghanoush with oil and top as desired. Serve with flatbreads or pita bread.

  • Do Ahead: Dip can be made 3 days ahead. Cover and chill.

Nutritional Content

Calories (kcal) 360 Fat (g) 18 Saturated Fat (g) 2.5 Cholesterol (mg) 0 Carbohydrates (g) 48 Dietary Fiber (g) 7 Total Sugars (g) 10 Protein (g) 5 Sodium (mg) 130Reviews Section

Ingredients

  • 1 eggplant, quartered length-wise
  • 1/2 tsp garlic, minced
  • 2 tbsp lemon juice
  • 3 tbsp tahini (puréed sesame seeds)
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • olive oil, for coating and drizzling
  • sesame seeds, toasted, for garnish

Instructions

Preheat your Yoder Smokers YS640 to 475°F, and set up your GrillGrates. Rub the eggplant quarters with olive oil. Season with salt and pepper. Grill on both cut sides until eggplant is softened, about 15 minutes.

Peel the skins from the eggplant. Combine all ingredients in a food processor. Process to a smooth paste. Garnish with a drizzle of olive oil and toasted sesame seeds. Serve with cut veggies, crackers or pita.


Baba Ganoush

Smoky, savory & creamy, this easy baba ganoush recipe is a must-try summer dip! Enjoy it with crunchy veggies & pita as a yummy healthy snack.

Baba ganoush is one of those things that I eat pretty darn often, but I rarely make at home. Well, that’s about to change because 1) it’s eggplant season, and 2) it’s way too easy and delicious not to have on hand at all times! Seriously, every time I’ve made baba ganoush lately, I haven’t been able to resist eating it by the spoonful standing at the kitchen counter. It’s creamy, it’s lemony, and it has a nice nuttiness thanks to the tahini. If I don’t eat it all in one go, it’s best served on a platter with warm pita and crisp summer veggies.

What is baba ganoush?

If you’re asking, “what the heck is baba ganoush?”, don’t worry – it’s a lot simpler than it sounds. Baba ganoush is a Mediterranean eggplant dip made from roasted or grilled eggplant, tahini, olive oil, lemon juice, garlic, and salt. Like hummus, it’s delicious with pita or fresh veggies, but its silky texture and irresistible smoky flavor set it apart. This baba ganoush recipe is a must-try summer dip!

Baba Ganoush Ingredients

My baba ganoush recipe calls for 6 basic ingredients:

  • Eggplant, to make the smooth, smoky base
  • Tahini, to add creaminess and nutty flavor
  • Lemon juice, to brighten it up
  • Olive oil, to make it rich and smooth
  • And sea salt, to sharpen the nutty, smoky flavor

I list it as optional, but I like to add a small pinch of smoked paprika to amp up the smokiness of the dip. This is still a great recipe without it, but the extra smoky kick really takes it over the top.

Another note – be sure to use good tahini in this recipe. Because there are so few ingredients here, you really taste it, and bitter tahini will make for a bitter dip. My favorite brands are Cedar’s and Seed + Mill.

How to Make Baba Ganoush

Making baba ganoush isn’t difficult, but it does take some time, as the first step is cooking the eggplant. While many traditional recipes ask you to grill the eggplant, I find it easier to roast it in the oven. I wrap 2 medium eggplant in foil so that the eggplant steams inside its skin without the risk of exploding in the oven. Then, I place them on a baking sheet and roast them in a 400-degree oven until very soft, about 1 hour. Grilling instructions are also included in the recipe card below.

Once the cooked eggplant is cool, peel and discard the skin. Then, transfer the eggplant flesh to a strainer over a large bowl or your sink. Let it drain for 20 minutes – this step is essential for creating a thick, creamy dip that won’t become watery.

After that, it’s easy! Blend the eggplant in a food processor with the other ingredients until smooth. Traditionally, baba ganoush is mixed together without a food processor, but I personally like my final dip silky smooth, and the easiest way to achieve that is with a few quick pulses of the food processor.

Last – Garnish it up! Drizzle the dip with olive oil and sprinkle with chopped parsley, a pinch of smoked paprika, and a few red pepper flakes. Sesame seeds would be a good choice too. Warm your pita and serve!

What to Serve with Baba Ganoush

My favorite way to serve baba ganoush is as an appetizer or snack with crisp veggies and pita bread. You could also serve it as the creamy dip in a summer crudité platter or make an epic Mediterranean appetizer board with pita chips, tzatziki , hummus , and fresh or grilled veggies .

Alternatively, load it into pita sandwiches (I especially like it with falafel) or serve it alongside a simple salad like my Greek salad , couscous salad , or tabbouleh .


Recipe Summary

  • 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 (Optional)
  • 2 tablespoons chopped fresh Italian parsley

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.

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.

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.

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.

Cover bowl with plastic wrap and refrigerate until completely chilled, 3 or 4 hours. Taste to adjust seasonings. Stir in mint and parsley.


Baba ganoush vs. hummus

Texture-wise, hummus and baba ganoush dips feel almost the same on the tongue - they even look alike! Take one bite of each and you'll notice the difference right away.

The main ingredient in baba ganoush is eggplant. The main ingredient in hummus is chickpeas. This means that baba ganoush has an earthy, vegetable taste and hummus tastes nuttier and has the texture of pureed beans!

They are both great dips for a Mediterranean dinner, served as party dips, or healthy snacks.


11 of the Best Grilled Vegetarian Recipes

Used to be that tossing a frozen veggie burger patty on the backyard grill is as far as our interest in warm-weather vegetarian cooking went. Now our grills are bristling with amazingly inventive and delicious options. Here are 11 of our favorites.

1. Grilled Summer Squash with Feta and Mint

Throw some beautiful farmers market squashes on the coals and let the smoke and char do all the work. Use any type of summer squash in this recipe: zucchini, crookneck, pattypan—whatever looks great. Get our Grilled Summer Squash with Feta and Mint recipe.

2. Grilled Sweet Potatoes

Charred, smoky sweet potato wedges brushed with spicy oil are a satisfying side dish, or they can be the star of the picnic, topped with cooling lime sour cream, served with spicy jalapeño coleslaw. Get our Grilled Sweet Potatoes recipe.

3. Grilled Portobello Burger

A cheesy, bi-level structure, smoky grilled falvor, a slathering of pesto, and a crunchy ciabatta bun turn this into the ultimate veggie burger. Get our Grilled Portobello Burger recipe.

4. Grilled Eggplant and Red Pepper with Israeli Couscous

Inspired by Middle Eastern baba ghanoush (a smoky-tasting dip), this recipe merges grilled eggplant and red peppers with one of our favorite Middle Eastern starches. Get our Grilled Eggplant and Red Pepper with Israeli Couscous recipe.

5. Grilled Margherita Pizza

The timeless topping trio of tomato sauce, mozzarella, and a few basil leaves allows the smoky, lightly charred crust of this grilled pizza to shine. Get our Grilled Margherita Pizza recipe.

6. Grilled Corn with Cayenne, Lime, and Cotija

Inspired by street food, grilled corn glazed with mayonnaise spiked with cayenne pepper, rolled in Cotija cheese, and seasoned with a spritz of lime. The husk makes for a built-in handle. Get our Grilled Corn with Cayenne, Lime, and Cotija recipe.

7. Grilled Stuffed Poblano Peppers

These stuffed peppers are loaded, burrito-like, with rice, black beans, sour cream, cheese, tomatoes, and cilantro, then grilled until they’re charred and tender. Serve as a vegetarian main course. Get our Grilled Stuffed Poblano Peppers recipe.

8. Grilled Bruschetta Kebabs

All the elements of classic bruschetta, reconstructed on skewers. The pesto gets brushed on after the skewers leave the grill, so it stays bright green and fresh-tasting. Get our Grilled Bruschetta Kebabs recipe.

9. Grilled Haloumi and Vegetable Kebabs

Toss the halloumi (a salty cheese from Cyprus) with eggplant, mushrooms, and bell peppers with an easy blended tomato-artichoke sauce, then skewer and grill until charred. Get our Grilled Haloumi and Vegetable Kebabs recipe.

10. Grilled Asparagus Bruschetta

Chopped into bite-size pieces and mixed with toasted pine nuts and salty pecorino cheese, Grilled asparagus is especially delicious when the tips get toasty and charred but the spears retain a crisp snap. Get our Grilled Asparagus Bruschetta recipe.

11. Grilled Shishito Peppers

Shishito peppers are the Japanese cousin to Spain’s famed Padrón peppers. Delicately sweet and (mostly) mild, shishitos (the Japanese cousins to Spain’s padrón peppers) are an easy snack to throw on the grill. Get our Grilled Shishito Peppers recipe.


Baba Ghanoush Recipe (DASH Diet-Friendly)

If you’ve been following the DASH diet, which is basically a diet aimed at lowering blood pressure, then a meal idea like this baba ghanoush recipe can be the perfect option for a tasty and healthy lunch or dinner.

Made primarily of eggplants, baba ghanoush is low in sodium and incredibly flavorful without the use of unhealthy fats or other unhealthy ingredients. It is also a recipe that is very easy to whip up with a food processor or blender.

The trick to creating a tasty baba ghanoush recipe is to grill your vegetables first. Grilling the vegetables adds another dimension of flavor and amplifies the flavor potential of some of the ingredients, especially the garlic. The grilled garlic brings lovely caramelized flavor to this baba ghanoush, contributing to its irresistible nature.

Sticking to the DASH diet guidelines, this baba ghanoush dip is served with whole wheat pita bread. Half a pita served with two tablespoons of this baba ghanoush contains only 150 mg of sodium, while offering 12 grams of fiber and 7 grams of protein. This recipe also has no added sugars, no cholesterol, and only 1 gram of saturated fat per serving.


11 of the Best Grilled Vegetarian Recipes

Used to be that tossing a frozen veggie burger patty on the backyard grill is as far as our interest in warm-weather vegetarian cooking went. Now our grills are bristling with amazingly inventive and delicious options. Here are 11 of our favorites.

1. Grilled Summer Squash with Feta and Mint

Throw some beautiful farmers market squashes on the coals and let the smoke and char do all the work. Use any type of summer squash in this recipe: zucchini, crookneck, pattypan—whatever looks great. Get our Grilled Summer Squash with Feta and Mint recipe.

2. Grilled Sweet Potatoes

Charred, smoky sweet potato wedges brushed with spicy oil are a satisfying side dish, or they can be the star of the picnic, topped with cooling lime sour cream, served with spicy jalapeño coleslaw. Get our Grilled Sweet Potatoes recipe.

3. Grilled Portobello Burger

A cheesy, bi-level structure, smoky grilled falvor, a slathering of pesto, and a crunchy ciabatta bun turn this into the ultimate veggie burger. Get our Grilled Portobello Burger recipe.

4. Grilled Eggplant and Red Pepper with Israeli Couscous

Inspired by Middle Eastern baba ghanoush (a smoky-tasting dip), this recipe merges grilled eggplant and red peppers with one of our favorite Middle Eastern starches. Get our Grilled Eggplant and Red Pepper with Israeli Couscous recipe.

5. Grilled Margherita Pizza

The timeless topping trio of tomato sauce, mozzarella, and a few basil leaves allows the smoky, lightly charred crust of this grilled pizza to shine. Get our Grilled Margherita Pizza recipe.

6. Grilled Corn with Cayenne, Lime, and Cotija

Inspired by street food, grilled corn glazed with mayonnaise spiked with cayenne pepper, rolled in Cotija cheese, and seasoned with a spritz of lime. The husk makes for a built-in handle. Get our Grilled Corn with Cayenne, Lime, and Cotija recipe.

7. Grilled Stuffed Poblano Peppers

These stuffed peppers are loaded, burrito-like, with rice, black beans, sour cream, cheese, tomatoes, and cilantro, then grilled until they’re charred and tender. Serve as a vegetarian main course. Get our Grilled Stuffed Poblano Peppers recipe.

8. Grilled Bruschetta Kebabs

All the elements of classic bruschetta, reconstructed on skewers. The pesto gets brushed on after the skewers leave the grill, so it stays bright green and fresh-tasting. Get our Grilled Bruschetta Kebabs recipe.

9. Grilled Haloumi and Vegetable Kebabs

Toss the halloumi (a salty cheese from Cyprus) with eggplant, mushrooms, and bell peppers with an easy blended tomato-artichoke sauce, then skewer and grill until charred. Get our Grilled Haloumi and Vegetable Kebabs recipe.

10. Grilled Asparagus Bruschetta

Chopped into bite-size pieces and mixed with toasted pine nuts and salty pecorino cheese, Grilled asparagus is especially delicious when the tips get toasty and charred but the spears retain a crisp snap. Get our Grilled Asparagus Bruschetta recipe.

11. Grilled Shishito Peppers

Shishito peppers are the Japanese cousin to Spain’s famed Padrón peppers. Delicately sweet and (mostly) mild, shishitos (the Japanese cousins to Spain’s padrón peppers) are an easy snack to throw on the grill. Get our Grilled Shishito Peppers recipe.


Fanatic Cook

Also known as The Broom of the System. (Although when precooked, as it is here, it looses the spongy structure noted to soak up oil and lubricate the innards.)

It's said to have originated in the Middle East (ME). But the ME is a big and disparate place, whereupon some portions have proclaimed their desire to see other portions "vanish from the page of time", or more colloquially "wiped off the map". It's so heterogeneous, in fact, that eggplant dips exist in various forms, depending on the region or culture. They're often seen made with tahini (sesame paste), but some regions spurn the sesame for olive oil others take a dairy approach with a nice cool-tart whole-milk yoghurt. Baba ghanoush is essentially a dip made from roasted eggplant, pureed with a fat and some flavorings. (I wonder if peace in the ME would amount to standardization of the baba ghanoush.)

This one I made with just olive oil, but some or all of the oil can be replaced with tahini or yoghurt depending on your particular tastes or allegiances. I'm fond of a tahini & olive oil blend myself.

Ingredients

1 eggplant
1/4 cup diced onion
1/4 teaspoon dried oregano
3 to 4 tablespoons freshly squeezed lemon juice
1 teaspoon red wine vinegar
1/2 teaspoon salt
Dash pepper
Dash cumin

Small handful fresh parsley (or fresh mint)

1 clove garlic, minced
1/4 cup olive oil


1 Preheat oven to 350ºF.

2 Wash eggplant. Poke it a few times with a small knife. Place it on a baking dish or sheet and roast for about 45 minutes or until it softens and deflates. Let it cool completely.

Note: You may also grill the eggplant - it adds wonderful flavor! It will take about the same amount of time on low-to-medium heat. Avoid high heat, it will char the outside without softening the inside.

The time needed to soften will depend on the size and type of eggplant, with larger and denser ones taking longer. The eggplant I used (pictured) was an Italian Blue Marble. It's about the size of a softball or grapefruit, a little meatier and less bitter than the common black globe variety.

3 Peel or slice off the skin and charred bits. Combine eggplant pulp, onion, oregano, lemon juice, vinegar, salt, pepper, and cumin in a food processor and blend until homogenous, less than a minute. Stir the minced garlic into the oil in a small cup with a spout. While the processor is running, slowly pour the olive oil/garlic mixture through a chute until the dip is creamy. Add the parsley or mint and pulse a few times more.

Notes: If you use tahini, add it in the beginning with the eggplant.

I mix my garlic with oil to lessen its bitter taste and prevent the garlic from discoloring in the presence of acids.

You can add fresh herbs in the beginning, but the longer you process, the greener the dip.

Baba ghanoush is usually served with pita bread, but any dip surface will do.


A Spiced Chicken Feast with Baba Ghanoush

1. Coat chicken breast in cumin and grill until cooked through.

2. Sprinkle with feta and squeeze with lemon juice if desired.

Sweet Potato Mash

1 pound sweet potato, sliced 1 inch thick

1/4 C red wine (Port or other cooking wine)

1. Roast seasoned slices at 400 degrees with skin on.

2. Mash with fork, folding skin into the mixture and place in saute pan. Once pan is hot add red wine and stir to infuse.

3. After the wine has evaporated, remove and swirl

sour cream into the potato.

Baba Ghanoush

1. Season eggplant and roast at 400 degrees flesh side down until golden and soft.

2. Cool, scoop out the filling, and puree with other ingredients until smooth.

Raw Pickled Onions

1 red onion, slice to 1/4 inch

2 tablespoons white balsamic vinegar

salt and freshly cracked black pepper

1. cut onions and toss with liquid.

2. Let rest for half hour and use right away or save for later! The longer it sits the better the flavor will be.

Olive Oil Roasted Peppers

4 orange and yellow bell peppers

1. Roast peppers on grill or over an open flame until the skin burns and blisters.

2. Remove, place in bowl and cover with plastic wrap to steam skin.

3. Peel peppers, julienne, and toss in oil and thyme.

Pan Roasted Chickpeas

1 sprig rosemary, chopped fine

1. Drain chickpeas and add olive oil to hot saute pan and roast with cumin until golden and dry. You'll notice the dryness when a few start to crack.