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“If you're searching for a baba ganoush that has a strong smokey flavor to it, this is the recipe for you. It's is a refinement on a combination of two recipes, and so credit to Mimi Bobeck for her ingredient list and a friend of mine who suggested "cooking the hell out of" the eggplant on a barbeque. And this works as very well. In fact, I learned that it's hard to overcook these things when I had put the eggplant on the grill and promptly forgot about it, for nearly an hour at 475°F! And it worked perfectly.”
1hr 5mins
2 cups

Ingredients Nutrition


  1. Preheat the barbeque to 475°F.
  2. Pearce the eggplant in several places with a fork.
  3. Bake the eggplant for 45-50 minutes, turning 2 or 3 times.
  4. Remove from heat and let cool about 10 - 15 minutes.
  5. Remove the skin, and optionally reserve a small portion.
  6. Mash the eggplant with a fork. The eggplant should not be stringy.
  7. If you want extra smokey, finely chop a bit of the skin.
  8. Add tahini and mix, about a tablespoon at a time, to taste.
  9. Add remainder of ingredients, except for the olive oil. Depending on the size of the eggplants you will need to add a bit more of the other ingredients. The result should have a half-lumpy/half-creamy consistency.
  10. At this point, you can drizzle olive oil and sprinkle the parsley to taste and serve warm. Alternatively, to allow the garlic to blend, I find that setting it aside for a few hours also works well.
  11. Spread on a serving plate and serve with pita bread.

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