Description
This smoky, creamy Baba Ganoush topped with blistered cherry tomatoes and crumbled feta is a Middle Eastern-inspired dip that’s perfect for warm-weather snacking. Made with roasted eggplant, garlic, tahini, and lemon, it’s rich, savory, and effortlessly elegant.
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
Instructions
- Preheat grill to medium-high. Slice eggplants in half lengthwise, drizzle cut sides with olive oil, and grill cut side down for 15–20 minutes until charred and tender.
- While eggplant grills, toss cherry tomatoes with 1 tablespoon olive oil and grill in a skillet for 8–10 minutes until blistered.
- Scoop out eggplant flesh and drain in a colander for at least 10 minutes. Press gently with a spoon to remove excess moisture.
- In a food processor, combine eggplant, garlic, tahini, lemon juice, cumin, and smoked paprika. Pulse, then stream in remaining olive oil until smooth.
- Stir in parsley and season with salt and pepper to taste.
- Spoon into a bowl, top with blistered tomatoes and crumbled feta. Finish with a drizzle of olive oil and extra parsley if desired.
Notes
- Make dairy-free by omitting feta.
- Roast eggplants in oven at 425°F for 35–40 minutes as an alternative to grilling.
- Add red pepper flakes or cayenne for heat.
- Mix in fresh mint or cilantro for variation.
- Add extra smoked paprika or liquid smoke for deeper smoky flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/6 batch
- Calories: 190
- Sugar: 3g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 8mg
