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Fire Roasted Baba Ghanouj with Tomatoes

Updated: Jun 19, 2020

This is my grandmother's smoked tomato Baba Ghanouj. This is similar to the traditional Baba Ghanouj but instead of tahini you add tomatoes. The smoked creamy Aubergines, the sweet summer tomatoes and a nice zesty kick from the fresh garlic and jalapeños makes this dip addictive. It's often served part of a mezze platter or spread or as a dip accompanying grilled meats with lots of charred pita bread. Its also great as a dip with vegetables, and crackers and also delicious on top of a crostini. But as for my grandmother she enjoyed it as a salad with a hunk of bread, radishes, cucumbers and olives for lunch on hot summer days.


4 vine ripe tomatoes

2 large eggplants

3 cloves of garlic minced

1-2 jalapeño (optional)

Juice of one lemon (plus more to taste)

1 fresh tomato diced for garnish

3 tbls chopped parsley

3 tbls chopped fresh mint

Salt, pepper and 4 tbls olive oil


Oven method:

Preheat the oven to 400 brush the tomatoes, jalapeno's & eggplants with olive oil, salt and pepper. Pierce the eggplant with a knife in a few spots so it doesn't burst in the oven. Roast for About 20-30 minutes until they are charred on the outside and the eggplant is creamy on the inside. To know of the eggplants are done press on the skin of its soft its done. Or pierce it with a knife if its goes through its also done.

Gas stove top or grill method (open flames):

This method will yield to a smokier flavor. Place the tomatoes, eggplants and jalapenos straight on the open flames until charred and skin blisters on all sides rotating your vegtables often. This process could take 5-10 minutes. The longer you char the vegetables the smokier they taste.

* A helpful tip: if you are using your gas stove top line it with Aluminum foil cutting an opening where your stovetop flame is. This will catch any drips from the vegetables and makes clean up easier. I also have seen stove top aluminum liners at kitchenware stores feel free to use those as well.

No matter what method you decide to use, let your veggies rest and cool. You can place them in a bowl covered with cling wrap. This will allow the skin to sweat and therefore it will be removed easily.

After the vegetables have cooled, the skin should come off pretty easy. On your chopping board place the eggplants, roasted tomatoes, and jalapeños. Using your knife chop the vegetables you can leave them as smooth or as chunky as you wish. Add the lemon juice, garlic, salt and pepper and 2 tbls of olive oil, add half the herbs gently mix all ingredients together.

Garnish with the fresh tomatoes, the rest of the herbs and a good drizzle of olive oil.

This dip is perfect served part of a mezze platter, with grilled meats, as a dip with pita bread and cut up veggies or simply on top of a crostini.

Keeps refrigerated for up to 3-5 days

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