By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 8
83 cal · 40 min
Fire Roasted Mixed Herb Baba Ghanoush
Recipe GLPR55d4ac713402e6
A smoky, creamy Middle Eastern dip made from fire-roasted eggplant blended with tahini, fresh herbs, garlic, lemon juice, and a touch of balsamic vinegar. The charred exterior gives this baba ghanoush a deep, complex flavor perfect for serving as an appetizer or alongside grilled vegetables and pita.
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Ingredients
1 large eggplant (or 2 Japanese eggplant)
2-3 cloves garlic, minced
3 tablespoons tahini (sesame seed paste)
1 Juice of 1 lemon
2-3 tablespoons extra virgin olive oil
1 handful of mixed fresh herbs (mint, rosemary, basil, oregano, tarragon)
3/4 teaspoon salt, divided
3/4 teaspoon balsamic vinegar
Water, as needed for blending
Directions
Preheat your grill to high heat. Using a sharp knife or skewer, poke several holes into the eggplant to prevent it from bursting. Place the eggplant directly on the grill grates and cover the grill. Cook for 25-30 minutes, turning every 5-7 minutes to ensure even charring on all sides. The eggplant is done when the skin is completely blackened and the flesh inside is very soft when pierced with a fork. Transfer to a plate and let cool for at least 10 minutes until it is comfortable to handle.
While the eggplant cools, add the minced garlic, tahini, lemon juice, olive oil, and mixed fresh herbs to a food processor. Pulse until the herbs are finely chopped and the mixture is well combined.
Once the eggplant has cooled, carefully scoop out the soft interior flesh using a spoon, discarding the charred skin (or including small pieces if you prefer extra smokiness). Cut the eggplant flesh into roughly 1-inch chunks.
Add the eggplant chunks to the food processor with the other ingredients and blend until smooth and creamy, about 1-2 minutes. If the mixture is too thick, add water one tablespoon at a time until you reach your desired consistency.
Taste the baba ghanoush and stir in the balsamic vinegar and salt to your preference. Adjust seasonings as needed. Transfer to a serving bowl and drizzle with additional olive oil if desired. Serve at room temperature or chilled.
Comments
Tahini is the real stopper here—you'll need to make a second stop at Harris Teeter or Kroger to find it, since ALDI and Food Lion stock it inconsistently and Walmart's supply is spotty. Eggplant runs 80 cents to $1.50 each, and with eight servings from one eggplant this hits roughly 35 cents per person in produce; tahini and olive oil add another 40 cents, landing you at under $1 per serving for a dip that scales easily. The 40-minute window is honest if you have a gas grill or broiler; home cooks without direct fire should budget 50 minutes total. It's genuinely low-fuss—roast, blend, chill—and reheats gently in the refrigerator for 2–3 days, making it smart for meal prep.
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