Smoky Grilled Eggplant Dip
This Smoky Grilled Eggplant Dip, or Baba Ganoush, is a beloved summer recipe passed down from my mother. The dish shines during warm months when we can take advantage of the grill to achieve that perfect smoky flavor. The charred skin of the eggplants brings forth a depth of flavor that elevates the creamy dip. With just three simple ingredients—eggplants, mayonnaise, and garlic powder—it's easy to prepare yet impressively delicious. Serve it as a dip with pita bread or fresh vegetables for a delightful appetizer or snack!
N/A
Servings
200
Calories
3
Ingredients
Ingredients
eggplants
3 (medium-sized, grilled until charred)
mayonnaise
1/2 cup (for mixing with eggplant)
garlic powder
1 1/2 tablespoons (for flavoring)
Instructions
1
Preheat your grill to high heat. Ensure the grates are clean for optimal charring.
2
Place the three medium eggplants directly on the grill, spaced evenly to allow for even cooking. Cover the grill and let them cook for about 30 minutes, turning occasionally to ensure all sides are charred.
3
Once the eggplants are completely softened and the skin is well-charred, remove them from the grill. Let them cool for a few minutes until they can be handled.
4
Cut the eggplants in half and scoop out the flesh (the meaty part) into a bowl. Discard the skins.
5
Transfer the eggplant flesh to a food processor. If your processor is small, split the mixture in half to ensure it blends smoothly. Pulse until the mixture is slightly chunky, about 3 times.
6
In a separate bowl, combine the pulsed eggplant with 1/2 cup of mayonnaise. Mix thoroughly until well incorporated.
7
Add 1 1/2 tablespoons of garlic powder to the mixture and blend again until combined.
8
Transfer the dip to a serving bowl. This dip can be refrigerated and stored for up to a week, making it perfect for meal prep.
Nutrition Information
16
Fat
10
Carbs
2
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Smoky Grilled Eggplant Dip?
It is a creamy dip, also known as Baba Ganoush, made from charred eggplants, mayonnaise, and garlic powder.
How many ingredients are in this recipe?
This recipe requires only three simple ingredients: eggplants, mayonnaise, and garlic powder.
What is the primary flavor profile of this dip?
The dip features a deep smoky flavor achieved by charring the eggplant skins directly on a grill.
How do I prepare the eggplants for the dip?
Grill three medium eggplants on high heat for 30 minutes until softened and charred, then scoop out the flesh.
What grill temperature is recommended for this recipe?
You should preheat your grill to high heat to ensure the eggplants char properly.
Why should I clean the grill grates before cooking?
Ensuring the grates are clean allows for optimal charring and prevents sticking or off-flavors.
How long does it take to grill the eggplants?
The eggplants should be cooked for approximately 30 minutes, turning them occasionally.
Should I use the eggplant skins in the dip?
No, after grilling and cooling, you should discard the skins and only use the meaty flesh for the dip.
How do I achieve the best texture for the dip?
Use a food processor to pulse the eggplant flesh about three times until the mixture is slightly chunky.
What should I do if my food processor is too small?
If your processor is small, split the mixture in half and process it in batches to ensure it blends smoothly.
How much mayonnaise is required for this recipe?
The recipe calls for 1/2 cup of mayonnaise to be mixed with the pulsed eggplant flesh.
What amount of garlic powder is used for flavoring?
Use 1 1/2 tablespoons of garlic powder to flavor the eggplant and mayonnaise mixture.
Can this eggplant dip be refrigerated?
Yes, the dip can be refrigerated and stored safely for up to one week.
Is this recipe suitable for meal prep?
Absolutely, since it stays fresh for a week in the refrigerator, it is perfect for meal prep.
What are the best serving suggestions for this dip?
It is delicious when served as an appetizer with pita bread or fresh vegetables.
Is this a seasonal recipe?
While it can be made anytime, it is a popular summer recipe that takes advantage of outdoor grilling.
How many calories are in a serving of this dip?
Each serving contains approximately 200 calories.
What is the fat content of the Smoky Grilled Eggplant Dip?
There are 16 grams of fat per serving.
How many carbohydrates are in each serving?
There are 10 grams of carbohydrates per serving.
What is the protein content of this recipe?
The dip provides 2 grams of protein per serving.
Is this recipe considered vegan-friendly?
It is tagged as vegan-friendly, though standard mayonnaise contains eggs; use a vegan-certified mayo to satisfy dietary needs.
To which cuisine does this dish belong?
This dish is a staple of Mediterranean cuisine.
What size eggplants should I buy for this recipe?
The recipe is optimized for three medium-sized eggplants.
Are all ingredients mixed in the food processor?
The eggplant is pulsed in the processor, but the mayonnaise and garlic powder are mixed in a separate bowl.
How many times should I pulse the mixture?
Pulse the mixture approximately 3 times to maintain a chunky texture.
Should I let the eggplants cool after grilling?
Yes, let the eggplants cool for a few minutes until they can be handled safely for scooping.
Is the texture of the dip creamy or chunky?
The dip is a blend of both, being creamy from the mayonnaise but slightly chunky from the pulsed eggplant.
Why is the eggplant skin charred?
Charring the skin provides a depth of flavor and smokiness that elevates the creamy dip.
Can I use fresh garlic instead of garlic powder?
The recipe specifies 1 1/2 tablespoons of garlic powder for easy mixing and consistent flavor distribution.
What is the origin of this specific recipe?
This particular version is a family recipe passed down from the creator's mother.