If you’re a fan of Middle Eastern cuisine, you’ve probably indulged in the creamy delight that is Baba Ganoush. Traditionally, this smoky eggplant dip is made by roasting eggplants in an oven or over an open flame. But what if I told you that you could take your Baba Ganoush to the next level by preparing it on a Weber BBQ? Grilling the eggplants imparts a delicious smoky flavour that elevates this classic dip to a whole new level of deliciousness. So, fire up your Weber BBQ and get ready to make the most incredible Grilled Baba Ganoush you’ve ever tasted!
Ingredients You Need For Grilled Baba Ganoush
- Eggplants
- Garlic
- Tahini
- Lemon
- Olive oil
- Salt
- Fresh parsley (optional for garnish)
- Pomegranate seeds (optional for garnish)
Grilling eggplants on a Weber BBQ is a game-changer for making Baba Ganoush. The smoky flavour and charred aroma take this classic Middle Eastern dip to a whole new level. Whether you’re hosting a barbecue or just craving a delicious dip, this Grilled Baba Ganoush recipe will be a hit with your family and friends. So, grab your Weber BBQ and get ready to savour the incredible flavours of this Mediterranean delight. Enjoy!
Looking for more delicious dip ideas? Check out this super yummy Creamy Beetroot with Feta and Walnut Dip or for a twist on the traditional try our delicious Mediterranean Greek Salad on Hummus Dip
Ingredients
- 2 large eggplants
- 1 tsp salt
- 2 cloves of garlic minced
- 3 tbsp lemon juice
- 1/4 cup tahini
- 1/4 cup extra-virgin olive oil
- Pomegranate and fresh parsley for garnish
Instructions
Prepare the Eggplants
- Preheat your Weber BBQ to medium-high heat (around 400°F or 200°C).
- While the BBQ is heating up, wash and dry the eggplants. Leave the stems on, as they will make it easier to handle on the grill.
- Pierce eggplants all over with a fork (this will stop the eggplants exploding!)
Grill the Eggplants
- Place the eggplants directly on the BBQ grates and close the lid.
- Grill the eggplants for about 20-30 minutes, turning them occasionally, until the skin is charred, and the flesh becomes soft and tender. The exact grilling time may vary depending on the size and heat of your BBQ.
- Once the eggplants are fully grilled, remove them from the BBQ and let them cool for a few minutes.
Prepare the Baba Ganoush
- When the eggplants are cool enough to handle, cut off the stems and peel away the charred skin.
- Chop eggplant flesh into small pieces.
- Place the grilled eggplant flesh in a strainer and sprinkle with salt. This will drain any excess liquid. Push eggplant flesh against the strainer to make sure the liquid is out.
- Transfer grilled eggplant to a clean bowl and add lemon juice, minced garlic, olive oil and tahini.
- Mash ingredients together with a fork until you achieve a smooth and creamy consistency. You can adjust the seasonings to taste with salt and pepper.
Serve and Garnish
- Transfer the Baba Ganoush to a serving dish and sprinkle with pomegranate seeds and fresh chopped parsley for a burst of colour, flavour and freshness.
- Serve your Grilled Baba Ganoush with warm pita bread, fresh veggies, or as a dip for your favourite grilled meats.
Nutrition
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