Smoky Charred Eggplant Dip

A simpler, smokier spin on Baba Ghanouj: Smoky Charred Eggplant Dip

Perfect in the summer when there’s an abundance of fresh eggplants and the grill is ready to be fired up. You can also cook this inside, roasting until the eggplant skin is charred.

Smoky Eggplant Dip

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Author Tania Van Pelt


  • 1 large eggplant cut lengthwise into quarters
  • ¼ cup olive oil plus more for drizzling
  • Sea salt and freshly ground black pepper to taste
  • 1 clove garlic finely grated
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon tahini sesame seed paste
  • 1 teaspoon ground cumin
  • 1 tablespoon toasted sesame seeds
  • Za'atar seasoning for garnish (optional)


  1. Preheat oven to 475°F. Place eggplant on a baking sheet and toss with ¼ cup oil; season with salt and pepper. Roast until lightly charred and very tender, 20–25 minutes; let cool slightly. Chop eggplant with skin, mashing with fork until almost a paste. (Or grill eggplant on high heat until lightly charred, about 20 minutes.)
  2. Mix eggplant in a medium bowl with garlic, lemon zest, lemon juice, tahini, and cumin; season with salt and pepper. Drizzle with oil and top with sesame seeds and za'atar seasoning.