Smoked baba ganoush is a bold, smoky twist on the classic Middle Eastern eggplant dip. Served alongside crisp homemade za’atar pita chips, this easy dip recipe is the perfect dish for gatherings and mezes.
A creamy dip made from charred eggplant infused with the nutty flavor of tahini, there’s a reason baba ganoush is one of my favorite dips. And I just had to change things up a bit by cooking it over smoke.
Smoking the eggplant infuses it with a rich, deep flavor that sets it apart from more traditional baba ganoush recipes. It adds an almost mushroomy quality that matches beautifully with the dip’s other ingredients, including the garlic (which I, of course, have smoked for this recipe).
There are many ways to enjoy this easy dip recipe, but I’ve matched it with crispy za’atar pita chips—the perfect vehicle for scooping. It’s also delicious inside flatbreads with grilled meats, served as part of a mezze, or piled on top of a refreshing Middle Eastern salad.
Baba Ganoush Explained
Baba ganoush is a rich, smoky Middle Eastern dip made from roasted eggplant, garlic, and tahini, mixed with olive oil and spices. Often served on mezze platters or alongside pita bread, baba ganoush is known for its deep, earthy taste and smooth texture.
The eggplant is cooked whole until completely tender, with the skin charred and collapsing into its soft flesh. The soft flesh is then scooped out and pureed with the other ingredients to form a delicious smoky dip that boasts incredible nutty, garlicky, and lemony flavors.
With this recipe, we take things a step further by softening the eggplants over woodfire to really work in those smoky aromas into the flesh, before mixing it with the more traditional ingredients of tahini and garlic, and serving alongside some pine nuts and homemade toasted pita chips.
Ingredients
- Eggplant: The star of the show, the vegetable is first smoked to impart a deep, delicious flavor. The soft flesh is then blended with the rest of the ingredients.
- Tahini: This nutty paste, made from ground sesame seeds, is widely used across the Middle East and lends the baba ganoush a rich creaminess.
- Garlic: Provides an aromatic depth, even more so here, where it’s smoked alongside the eggplant for additional smoke.
- Lemon Juice: The acid in lemon juice cuts through the creaminess of the eggplant and tahini, giving the finished dip a tangy lift.
- Olive Oil: Olive oil’s richness perfectly complements this dip and helps to bring it all together.
Quick Tips
- Eggplant can be unpredictable when cooking. While I’ve set a rough time for cooking it, much will depend on the vegetable’s size and your smoker’s temperature when it comes to making sure it’s not too bitter (i.e. undercooked) before adding to your baba ganoush. The flesh should be soft and creamy.
- Only run the food processor for 5-10 seconds after adding the olive oil, just enough to bring it together. If you process the olive oil for too long, it can become bitter
- Baba ganoush can be stored in an airtight container in the refrigerator for up to 5 days. To prevent oxidation and discoloration, smooth the surface and cover it with a thin layer of olive oil.
Smoked Baba Ganoush & Za’atar Pita Chips
Ingredients
Baba Ganoush
- 4 eggplants
- 2 bulbs garlic
- 2 tsp coarse sea salt
- 2 tsp red pepper flakes
- ⅔ cup tahini
- 2 lemons juice of
- 3 tsp coarse salt
- ½ cup olive oil
- 1 tsp smoked paprika
Pita Chips
- 6 pita breads
- 2 tbsp olive oil
- ½ tsp coarse salt
- 2 tbsp za’atar
Garnish
- 1 tbsp olive oil
- 2 tbsp fresh parsley chopped
- 2 tbsp toasted pine nuts
- 1 tsp sumac
Instructions
- Fire up your smoker to 250°F (120°C)
- Lightly pierce the eggplants with a fork, 2-3 times on the surface
- Cut the top off the garlic bulbs and drizzle them with olive oil. Sprinkle the exposed cloves with salt and red pepper flakes, then wrap tightly in foil.
- Place the eggplants and the wrapped garlic into the smoker and cook for 1 ½ hours. Check that both the eggplant and garlic are cooked by squeezing them gently; they’ll be ready when they’re soft.
- Remove the garlic and eggplant from the smoker once they’re cooked and set aside to cool
- Increase the smoker temperature to 350-400°F (170-200°C), or transfer the chips to an oven if your smoker can’t maintain higher heat
- Cut each pita in half, and then cut each half into three equally sized triangles
- Lightly brush each pita with olive oil on both sides. Then season with salt and za’atar.
- Arrange the seasoned pita chips on a baking tray or wire rack, and place in the smoker. Cook for 5 minutes, then turn each pita chip over, and cook for another 5 minutes. When ready, the chips should be browned and crisp.
- Remove the pita chips from the smoker and set aside to cool.
- Slice the eggplants in half and scoop the flesh out with a spoon into the bowl of a food processor
- Use your fingers to squeeze the flesh out of the garlic cloves and add this to the food processor with the eggplant
- Run the food processor until the garlic and eggplant is creamy but still retains a little texture. Then add the tahini, lemon juice, salt, and olive oil. Blend until combined.
- Serve alongside the pita chips, top with olive oil, sumac, and fresh parsley.
