Charred Perfection: Baba Ghanoush from Fresh Garden Eggplants

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baba ghanoush recipe

What’s Up, Hungry People!

My garden has been in overdrive lately, primarily due to the relentless rain we’ve had. When I took the leap into gardening, little did I know the astonishing size that eggplants can achieve in such a short time.

Staring at my overflowing harvest of eggplants, I was initially stumped. But after diving deep into the vast world of the internet, I stumbled upon the classic baba ghanoush. With a texture that rivals the creaminess of hummus (made from chickpeas), baba ghanoush shines through its main ingredients: eggplants and tahini.

garden fresh eggplants

Here’s What You Need:

  • Eggplant: The main ingredient; provides the bulk and unique flavor of the dip.
  • Garlic: Adds a savory, aromatic kick to enhance the dish’s flavor.
  • Sesame seeds: Toasted and blended with olive oil to create a smooth tahini sauce.
  • Olive oil: Used to create tahini sauce and adds a silky texture to the final product.
  • Cumin: Gives an earthy, spicy flavor profile to the dish.
  • Fresh parsley: Offers a pop of color and a refreshing, herbal note.
  • Lemon: Adds brightness and acidity; complements the creaminess of the dip.
  • Green onion: Provides a fresh, oniony bite as a topping.
  • Red pepper flakes: Adds a hint of heat to the dish.
  • Salt & Pepper: Basic seasonings to enhance the overall flavor of the dip.

Getting the Fire Started

Given the theme of this week’s recipe challenge being ‘fire’, I was drawn to roasting these purple beauties over an open flame in my backyard. The experience was almost cinematic – reminiscent of being Khaleesi, overseeing her dragon eggs being engulfed in flames.

eggplants in fire

I am the Mother of Eggplants. If you don’t want to roast your eggplants on an open fire, you can always opt to place them under a broiler until the skin is nice and charred. No matter how you do it, the key to this recipe is cooking the eggplants someplace HOT.

creamy eggplant insides

Once roasted, you’ll be greeted with a charred exterior, but slicing into them will reveal a velvety interior that’s cooked just right. Here’s a tip from me to you: opt for smaller eggplants. Not only do they have fewer seeds, but the ones they do have aren’t fully matured, saving you from that unwanted bitter aftertaste.

toasting sesame seeds

Whipping up Some Tahini

Now, let’s talk tahini. Before this, I was as clueless as many of you might be. And while grabbing a jar from the store sounds convenient, with just two main ingredients, I felt compelled to give it a shot.

golden sesame seeds

The process? Simply toast the sesame seeds until they’re a shade darker, then toss them into a food processor with a generous pour of olive oil. I found that a 3:4 ratio of sesame seeds to olive oil yielded the creamiest tahini.

creamy tahini

Bringing It All Together

In a large mixing bowl, combine the eggplant with a handful of freshly chopped parsley, some minced garlic, a sprinkle of cumin, and a squeeze of lemon juice.

mixing baba ghanoush

Then, we’ll use that trusty food processor again to whip the mixture into the creamiest baba ghanoush.

creamy baba ganouj

Fire Roasted Baba Ghanoush Tips:

  • Eggplant size: Smaller eggplants generally have fewer seeds and are less bitter than their larger counterparts.
  • Tahini sauce consistency: If the sauce feels too thick, you can add a bit more olive oil while blending to get the desired consistency.
  • Seed removal: It’s essential to remove as many fully formed seeds as possible, as they can introduce a bitter taste.
  • Serving: Baba ghanoush tastes best when served at room temperature, but it’s also delicious both warm and cold. Adjust according to your preference!
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Give it a good stir before serving.
delicious eggplant dip

Whether you like it warm, cold, or at room temperature, baba ghanoush is a hit. And trust me, paired with fresh pita bread and an array of crunchy veggies, it’s an absolute crowd-pleaser.

pita in eggplant dip

Fire roasted baba ghanoush is the perfect way to elevate your garden eggplants into a flavorful dip that’s sure to impress. Whether you choose the fiery embrace of open flames or the consistent heat of a broiler, this recipe showcases the creamy richness of eggplants paired with the nutty essence of tahini. And honestly, who can resist the earthy cumin and zesty lemon undertones? It’s a dish that’s meant to be shared. So gather your hungry people, grab some warm pita bread, and let this homemade baba ghanoush be the star of your next get-together!

baba ghanoush recipe

Fire Roasted Baba Ghanoush

The Starving Chef
Experience the creamy richness of garden-fresh eggplants in this fire roasted baba ghanoush recipe, accentuated with zesty lemon and nutty tahini.
Prep Time 10 minutes
Cook Time 1 hour
Cooling Time 20 minutes
Total Time 1 hour 30 minutes
Course Appetizer, Campfire Cooking
Cuisine Backyard Cooking, Summer
Servings 6


  • 4 medium eggplant
  • ¼ cup garlic minced
  • 3 tablespoons sesame seeds
  • 4 tablespoons olive oil + more as needed for topping
  • 2 tablespoons cumin
  • 2 tablespoons fresh parsley + more for topping
  • 1 lemon juiced
  • 1 green onion chopped
  • dash red pepper flakes
  • salt & pepper to taste



  • Tightly wrap each eggplant in foil and place directly into the coals of a hot, dying fire. Roast for 40-50 minutes, rotating occasionally for even cooking. The outside of the eggplants should be charred and wrinkly.
  • Unwrap the eggplants from the foil and use a sharp knife to cut through the center of each eggplant. Use a spoon to scrape out as many fully formed seeds as you can.
  • Use the spoon to remove the eggplant flesh from the skin, placing it into a bowl. Discard the charred skins. Let cool.
  • Heat a small pan over medium heat. Add the sesame seeds and toast until they've darkened in color. Place the toasted seeds into a blender or food processor along with the olive oil. Blend until a smooth tahini sauce forms.
  • Stir garlic, cumin, lemon juice, salt, pepper, and fresh parsley into the eggplants, then transfer to a food processor. Pour in the tahini sauce and blend until smooth.
  • Let the baba ghanoush set until it reaches room temperature. Make a divot in the center, then pour in extra olive oil and sprinkle on green onion, parsley, and red pepper flakes, as desired. Serve alongside warmed pita bread and dippable vegetables. Enjoy!


  • Place eggplants on a baking sheet. Preheat the oven with the broil on high, with the oven rack in the middle. Put the baking sheet in the oven and bake until the eggplants are blackened on the outside. Rotate occasionally for even cooking – about 40-60 minutes.
  • Follow steps 2-6 outlined above to finish the baba ghanoush.
Keyword campfire, eggplant
Tried this recipe?Let us know how it was!