Baba ganoush has always been a staple on our family table. Growing up, my mom would make it for Shabbat, charring the eggplants right in the oven until they were smoky and tender. This version takes that same comforting dip and simplifies it even more—using a grill pan to get that rich, charred flavor in just 30 minutes. Creamy, garlicky, and topped with olive oil, Maldon salt, and fresh parsley, it’s the easiest way to enjoy a classic Middle Eastern eggplant dip at home.
The Easiest Baba Ganoush – Smoky Eggplant Dip
This easy baba ganoush is smoky, silky, and ready in 30 minutes. Charred eggplant is mashed with garlic and salt, then topped with olive oil, Maldon salt, and parsley for the simplest, most flavorful dip.
Ingredients
- 3 globe eggplants
- 3 garlic cloves grated on a microplane
- kosher salt
- Maldon salt
- olive oil
- 2 tbsp chopped parsley
Instructions
- Start by poking several holes in your eggplants. Heat your grill plan on high heat and cook the eggplants until the skin is charred and blistered. Continually rotate the eggplants, so that they cook evenly on all sides, 30-40 minutes
- Remove the eggplants from the heat and place them in a colander to cool and allow the bitter juices to drain out. Once cool enough to handle, scoop out the flesh and place it in a bowl. Discard the skins.
- Mash eggplant flesh with grated garlic and a generous pinch of salt. Taste and adjust seasoning. The mixture will hold up for about 3 days in the fridge.
- To serve, place the baba ganoush in a bowl, sprinkle with parsley and Maldon salt and drizzle with olive oil.