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Close up of smoked baba ganoush in wooden bowl topped with paprika, chopped parsley, and an olive oil drizzle.
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Traeger Smoked Baba Ganoush

Smoky, bold, and full of flavor, this Smoked Baba Ganoush is made entirely on the Traeger for a deep wood-fired taste and perfectly charred finish. The eggplant is finely chopped by hand for a rustic, slightly chunky texture, then mixed with roasted garlic, tahini, lemon, and fresh parsley. It’s an easy, make-ahead dip that’s perfect for entertaining or serving alongside grilled favorites.
Prep Time10 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 20 minutes
Course: Appetizer
Cuisine: Mediterranean, Middle Eastern
Keyword: baba ganoush, baba ghanoush
Servings: 6
Author: Joshua Boquist

Equipment

Ingredients

  • 2 eggplants (globe or American) about 2½–3 lb total
  • 1 head garlic top sliced off for roasting
  • ¼ cup olive oil divided
  • ⅓ cup tahini
  • 3 tbsp lemon juice freshly squeezed
  • 1 tsp kosher salt
  • ½ tsp ground cumin
  • ½ tsp smoked paprika
  • ¼ cup fresh parsley finely chopped

Instructions

  • Preheat your Traeger to 225°F using your favorite pellets.
  • Pierce each eggplant 6–8 times with a knife. Lightly rub the eggplants with a small amount of olive oil.
    Piercing skin of eggplant with a knife.
  • Slice the top off the head of garlic, drizzle with about 1 tsp olive oil, and wrap loosely in foil.
    Cutting the top off of a bulb of garlic on a wooden cutting board.
  • Place the eggplants directly on the grill grates and set the wrapped garlic alongside them. Smoke for 60 minutes, until the eggplants begin to soften and the skins look wrinkled.
  • Increase the Traeger temperature to 450°F. Leave the eggplants on the grates and slightly open the foil on the garlic to expose the top. Cook for 10–20 minutes, rotating the eggplants occasionally, until the skins are blistered and charred and the eggplants feel completely collapsed.
  • Remove the eggplants and garlic from the smoker and let them cool until safe to handle. Split the eggplants lengthwise and scoop the flesh away from the skins.
    Scraping flesh from roasted eggplant.
  • Transfer the eggplant flesh to a colander and let it drain for 10–15 minutes to remove excess moisture.
    Roasted eggplant flesh in a strainer to drain excess moisture.
  • Transfer the drained eggplant flesh to a cutting board and roughly chop with a knife until chunky but spreadable.
    Chopping the flesh of roasted eggplants on a wooden cutting board.
  • Squeeze the roasted garlic from the bulb into a large mixing bowl. Add the chopped eggplant, tahini, lemon juice, remaining olive oil, kosher salt, cumin, and smoked paprika. Stir gently until combined.
    Large metal mixing bowl filled with chopped eggplant, tahini, and olive oil.
  • Fold in the chopped parsley. Taste and adjust seasoning as needed. Spoon into a shallow bowl, drizzle with olive oil, and sprinkle with additional smoked paprika before serving.
    Wooden bowl filled with baba ganoush and topped with olive oil drizzle, chopped parsley, and a dusting of paprika.

Notes

  • Char: Ensure the eggplants are well charred. If you think they are charred enough, keep going! This is what helps to give baba ganoush the signature smokiness.
  • Tenderness: Undercooked eggplant can be bitter. Be sure the eggplants are cooked long enough and tender.
  • Drain Well: Let as much moisture as possible drain from the eggplant. This will keep the dip from being watery.

Nutrition

Serving: 1g | Calories: 207kcal | Carbohydrates: 14g | Protein: 4g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Sodium: 398mg | Potassium: 458mg | Fiber: 5g | Sugar: 6g | Vitamin A: 340IU | Vitamin C: 12mg | Calcium: 47mg | Iron: 1mg