Name: The Best Baba Ganoush with Blistered Tomatoes and Feta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Middle Eastern
Ingredients: 2 large eggplants (or 4 small); 3 cloves garlic; 3 tablespoons tahini; 2 tablespoons lemon juice; 1/2 teaspoon cumin; 1/4 teaspoon smoked paprika; 1/3 cup + 2 tablespoons extra virgin olive oil, divided; Sea salt and black pepper, to taste; 2 tablespoons fresh parsley, chopped; 2/3 cup cherry tomatoes; 1/4 cup feta cheese crumbles

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This smoky, creamy baba ganoush is my go-to dip during warm-weather months — and once I top it with blistered cherry tomatoes and crumbled feta, it instantly becomes the centerpiece of any table. With its deep roasted flavor and velvety texture, this Middle Eastern-inspired spread is perfect for dipping, spreading, and scooping onto just about everything.

Whether I’m serving it with warm pita or spooning it onto grain bowls, it’s a dish I find myself making again and again. The combination of fire-roasted eggplant, fresh garlic, creamy tahini, and a hit of lemon juice gives this baba ganoush the kind of flavor that’s both earthy and bright, while the blistered tomatoes and feta take it to the next level.

The Best Baba Ganoush with Blistered Tomatoes and Feta

Why You’ll Love This Recipe

I keep coming back to this recipe for so many reasons:

It’s smoky, savory, and beautifully balanced
It comes together easily with just a few simple ingredients
It’s naturally gluten-free and vegetarian
It’s great for meal prep — I love having it ready in the fridge
It’s versatile enough for appetizers, snacks, or sides

And honestly? It’s just fun to make. Watching the eggplant char on the grill, swirling the finished dip into a serving bowl, piling on juicy tomatoes and creamy feta — every step feels satisfying and rewarding.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 large eggplants or 4 small
3 cloves garlic
3 tablespoons tahini
2 tablespoons lemon juice
1/2 teaspoon cumin
1/4 teaspoon smoked paprika
1/3 cup + 2 tablespoons extra virgin olive oil, divided
Sea salt and black pepper to taste
2 tablespoons fresh parsley, chopped
2/3 cup cherry tomatoes
1/4 cup feta cheese crumbles

Directions

1. Grill the eggplant:
I start by heating my grill over medium-high heat. I slice the eggplants in half lengthwise and drizzle the cut sides with olive oil. Then I place them cut side down on the grill. After 15-20 minutes, the skin is nicely charred and the flesh is tender enough to scoop out.

2. Blister the tomatoes:
While the eggplant is grilling, I toss the cherry tomatoes in a grill-safe skillet with olive oil. I place the skillet on the grill for about 8-10 minutes, until the tomatoes are blistered, soft, and just about ready to burst.

3. Drain the eggplant:
After grilling, I scoop the eggplant flesh into a colander and let it drain for at least 10 minutes. This step helps remove excess moisture and keeps the dip thick and creamy. Sometimes I press it gently with a spoon to help it along.

4. Blend the dip:
Next, I transfer the drained eggplant to a food processor along with garlic, tahini, lemon juice, cumin, and smoked paprika. I pulse it a few times and then slowly stream in the remaining olive oil. Once blended, I stir in the chopped parsley and season with salt and pepper to taste.

5. Serve:
I spoon the baba ganoush into a serving bowl and top it with the blistered cherry tomatoes and feta. I like to finish with a drizzle of olive oil and a sprinkle of parsley for that final touch.

Servings and timing

Servings: 4 to 6 people
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

This makes enough for a generous appetizer or a week’s worth of snackable dip.

Variations

Make it dairy-free: I skip the feta, and the dip still tastes amazing.
Roast instead of grill: I use the oven at 425°F for 35-40 minutes for the eggplant, and roast the tomatoes in the last 15 minutes.
Spicy kick: I sometimes add a pinch of red pepper flakes or cayenne to give it a little heat.
Add herbs: I mix in a little fresh mint or cilantro for a different flavor twist.
Smokier version: I add a little more smoked paprika or even a drop of liquid smoke if I want that extra campfire vibe.

Storage/Reheating

I store any leftover baba ganoush in an airtight container in the refrigerator for up to 5 days. If it thickens too much, I stir in a small splash of olive oil before serving. I don’t recommend freezing it — the texture changes and loses that creamy appeal.

No need to reheat — it’s best served cold or at room temperature.

FAQs

What’s the difference between baba ganoush and hummus?

Hummus is made from chickpeas and baba ganoush is made from roasted or grilled eggplant. Baba ganoush has a smokier flavor and a slightly looser texture than hummus.

Can I make this without a grill?

Absolutely. I roast the eggplants in the oven at 425°F for about 35-40 minutes. It gives a slightly different flavor, but it’s still delicious.

What’s the best tahini to use?

I go for a tahini that’s smooth, runny, and made with minimal ingredients — ideally just sesame seeds and maybe a pinch of salt. Good tahini makes a big difference in flavor.

Can I use canned eggplant or pre-roasted eggplant?

Fresh grilled or roasted eggplant gives the best flavor and texture, but if I’m short on time, high-quality jarred roasted eggplant can work in a pinch. I just make sure to drain it well.

How do I serve baba ganoush?

I love it with warm pita bread, crackers, or fresh-cut veggies. It’s also amazing in wraps, sandwiches, or as a base for bowls with grains and roasted veggies.

Conclusion

This baba ganoush with blistered tomatoes and feta is everything I want in a dip — smoky, creamy, fresh, and satisfying. Whether I’m whipping it up for a dinner party or keeping it all to myself for snack time throughout the week, it always hits the spot.