A smoky charred eggplant dip (or “baba ganoush”) drizzled with toasted sesame chili oil and fresh herbs. It’s an incredibly flavorful dip that makes for the perfect easy appetizer to a Mediterranean summer meal. Serve it with warm pita bread for dipping and a very generous drizzle of that chili oil!
charred eggplant dip – the details
Excited to share my version of baba ganoush, inspired by a restaurant here in Chicago that I LOVE to go to in the summertime, Aba. If you’ve never had baba ganoush, it’s a Mediterranean/Middle Eastern dip or spread consisting of charred eggplant, lemon, garlic, and tahini.
The one they serve at Aba includes creamy yogurt which really enhances the dip, so that’s exactly what I included in mine. The yogurt adds a rich tanginess that’s the perfect match for the smoky eggplant.
This recipe could not be easier and comes together really quickly in the food processor. The only involved step is charring the eggplant…but the funny thing is it’s basically a fool-proof process because you don’t have to worry about burning it…it’s supposed to be burnt!
All of that charred skin gets peeled off before whipping up the dip. The charring process adds a beautiful depth of flavor that you just cannot beat. When combined with nutty tahini, lots of garlic, bright lemon, and a drizzle of honey…you’ve got one delicious dip!
The final touch? A generous drizzle of extra-virgin olive oil that you’ll add some toasted sesame seeds and aleppo chili pepper to. It adds a bright, peppery contrast that seals the deal.
As always in the summertime, I like to add lots of fresh herbs on top of any dish, too. To me, this can only make things better. Serve it all with warm pita bread on the side for dipping and you’re good to go!
If you’re looking for more dip recipes, here are a few to try:Print
Charred Eggplant Dip with Toasted Sesame Chili Oil
charred eggplant dip (or baba ganoush) with creamy yogurt, lots of garlic & lemon, tahini, and toasted sesame chili oil drizzled over top…served with pita bread for dipping
- 2 lbs eggplant (approximately 3 medium)
- ¼ cup greek yogurt
- ¼ cup tahini paste
- 2 garlic cloves, roughly chopped
- 2 tsp honey
- 2 tsp lemon zest
- 1 tbsp lemon juice
- kosher salt
- ¼ cup extra-virgin olive oil
- 2 tbsp toasted sesame seeds
- 2 tsp aleppo chili pepper
- 1 tbsp minced chives
- 1 tbsp dill leaves
- Heat the grill over high heat. Place the eggplants onto the grill and cover the lid. Cook for about 25 minutes, turning the eggplant every 5 minutes or so to fully rotate them. The eggplant should be blackened on the outside and tender on the inside.
- Let the eggplant cool. Peel off the blackened skins (it doesn’t have to be perfect) and discard the stems.
- Transfer the eggplant to a food processor, along with the greek yogurt, tahini paste, garlic, honey, lemon zest, and lemon juice. Process until smooth and creamy. Season with salt to taste. Spread the dip onto a shallow serving dish.
- In a small mixing bowl, combine the olive oil, sesame seeds, and aleppo chili pepper. Spoon this mixture over the dip. Garnish with the chives and dill.
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