Smoky Turkish Grilled Eggplant Babaganoush
A smoky, creamy Turkish eggplant dip with fresh garnishes that is quick, easy, and perfect for entertaining. This recipe delivers bold smoky flavor and a creamy texture with simple pantry ingredients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Cuisine: Turkish
Ingredients
- 2 medium globe eggplants (about 1.5 lbs / 700 g)
- 3 tablespoons extra virgin olive oil
- 1/4 cup tahini (60 ml)
- 2 cloves garlic, minced
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon ground cumin
- 1 teaspoon sea salt, or to taste
- Pinch of freshly ground black pepper
- 2 tablespoons chopped fresh parsley
- 2 tablespoons pomegranate seeds (optional)
- Light sprinkle of sumac (optional)
- Olive oil for drizzling
Instructions
- Rinse and dry the eggplants. Prick the skin a few times with a fork to prevent bursting during grilling. (5 minutes)
- Heat grill to medium-high. Place eggplants directly on the grate, turning every 5 minutes until skin is charred and flesh feels soft when pressed, about 15-20 minutes total. (20 minutes)
- Remove eggplants from grill and let cool until easy to handle. Peel off blackened skin and scoop out soft flesh into a mixing bowl. (10 minutes)
- Mash the eggplant flesh with a fork or potato masher until mostly smooth but with some texture left. (5 minutes)
- Stir in tahini, minced garlic, lemon juice, cumin, salt, black pepper, and 2 tablespoons olive oil. Mix well until creamy and combined. Adjust seasoning to taste. (5 minutes)
- Transfer to serving bowl. Drizzle with remaining olive oil and sprinkle chopped parsley, pomegranate seeds, and sumac on top. (5 minutes)
Notes
If you want a silkier consistency, pulse the mixture briefly in a food processor. Watch out for undercooked eggplant; it should be tender enough to mash easily. You can substitute tahini with Greek yogurt for a lighter dip or smoked paprika for cumin for a different smoky note. Fresh garnishes like pomegranate seeds and parsley add brightness. Store leftovers in an airtight container in the fridge for up to 3 days. Flavors deepen after a day. Reheat gently if desired but best served at room temperature or slightly chilled.
Nutrition
- Serving Size: About 1/4 cup (60 g)
- Calories: 150
- Sugar: 5
- Sodium: 300
- Fat: 13
- Saturated Fat: 2
- Carbohydrates: 9
- Fiber: 4
- Protein: 3
Keywords: babaganoush, eggplant dip, smoky eggplant, Turkish recipe, grilled eggplant, appetizer, vegan dip, gluten-free dip