The Best Baba Ganoush with Blistered Tomatoes and Feta

This is the best Baba Ganoush recipe with Blistered Tomatoes and Feta on top. Let’s make my go-to charred baba ganoush we love so much in our home. Simple to make yet so flavorful.

If you know me, you know I love a good dip moment. Give me all the hummus, tzatziki, whipped feta — truly, I will never say no. But there’s one creamy, dreamy, smoky spread that deserves its own spotlight this time of year, and that is: baba ganoush.

This isn’t just any baba ganoush recipe, though. This one is leveled all the way up with fire-roasted eggplant, grilled cherry tomatoes that practically burst with flavor, and a little salty feta on top to tie it all together. It’s fresh, a little tangy, perfectly smoky, and basically summer in a bowl.

You can serve this with your favorite seedy crackers, warm pita, or even as a side dish to whatever protein you’re tossing on the grill that night. And if you’ve never made baba ganoush before, I promise you—this is a super easy one to start with. We’re using the grill to bring out that signature smoky flavor, keeping things simple and nourishing, and letting real ingredients shine (my forever food philosophy).

What is Baba Ganoush?

If you’re new here and like “baba what now?” let me explain. Baba ganoush is a Middle Eastern dip traditionally made from grilled or roasted eggplant, tahini, lemon juice, garlic, and olive oil. It’s kind of like hummus’s more complex, smoky cousin — still creamy and dreamy but with that extra little something from the charred eggplant.

It’s naturally dairy-free and gluten-free (aside from the feta topper in this version), and it’s loaded with healthy fats, fiber, and antioxidants. I love making a big batch at the beginning of the week to snack on, layer onto grain bowls, or use as a base for building meals.

Let’s get into it!

The Ingredients You’ll Need

This recipe keeps things simple with a few kitchen staples and fresh summer veggies:

• Eggplants – Eggplant is the star of the show here. Grilling them gives you that rich, smoky flavor we want.

• Garlic – I like to use raw garlic here for that bold kick, but if you want something a little mellower, you can roast them too!

• Tahini – Adds that classic creamy, nutty flavor. Make sure your tahini is runny and smooth (not too thick).

• Lemon juice – Brightens everything up and balances the richness.

• Cumin – Adds warmth and a little depth.

• Smoked paprika – A must for that smokiness that ties it all together.

• Extra virgin olive oil – EVOO for grilling and for blending into the dip.

• Fresh parsley – For that fresh finish and a little green pop.

• Cherry tomatoes – These grill up so beautifully and bring a juicy sweetness on top.

• Feta cheese crumbles – Optional, but highly encouraged for that creamy-salty taste.

How to Make Baba Ganoush on the Grill

This is the kind of recipe that looks fancy but comes together effortlessly, especially if you’ve already got the grill going. Here’s how it goes:

1. Prep your grill and eggplant

Get your grill nice and hot over medium-high heat. Slice your eggplant in half lengthwise and drizzle with about 2 tablespoons of olive oil. Place the eggplant cut side down (skin side up) directly on the grill grates.

Let it cook for 15-20 minutes, depending on the size of your eggplants, until the skin is nice and charred and the inside is soft and scoopable. You want that smoky flavor, so don’t be afraid to let them get a little blackened!

2. Grill your tomatoes

While the eggplant is cooking, toss your cherry tomatoes in a grill-safe skillet with a generous drizzle of EVOO. Pop the skillet on the grill and let the tomatoes cook for 8-10 minutes, until they’re softened, blistered, and just about ready to burst. They’ll caramelize slightly and bring the best flavor.

3. Drain the eggplant

Once your eggplants are cooked, scoop out the flesh and transfer it to a colander set over a bowl. Let it drain for at least 10 minutes — this is key! Eggplant can hold a lot of moisture, and draining it helps prevent watery baba ganoush. You can gently press it down with a spoon to help things along.

4. Blend the baba ganoush

Add the drained eggplant to your food processor or high-speed blender along with the garlic, tahini, lemon juice, cumin, and smoked paprika. Pulse a few times to get things going, then slowly stream in the remaining 1/3 cup olive oil while blending.

Finish with a few more pulses until it’s smooth but still has a little texture. Stir in the chopped parsley and season with sea salt and pepper to taste. Don’t skip the salt — it brings all those roasted flavors to life.

How to Make Baba Ganoush in the Oven

1. Preheat and Prep

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.

Slice the eggplants in half lengthwise and score the flesh with a knife (make shallow crisscross cuts). Drizzle the cut sides with 2 tablespoons of olive oil and place them cut-side down on the baking sheet.

2. Roast the Eggplant

Roast the eggplants for 35-40 minutes, or until the skins are collapsed and the flesh is super soft and scoopable. You want them tender and just starting to caramelize around the edges for that rich flavor.

3. Roast the Tomatoes

At the same time, place the cherry tomatoes in a small oven-safe dish or skillet. Drizzle with a little EVOO and roast them in the oven for the last 15 minutes of the eggplant’s cooking time. They’ll become soft, juicy, and just slightly blistered.

..Follow the remaining instructions from grilling from here!

Time to Serve!

Transfer your creamy baba ganoush to a serving bowl and use the back of a spoon to create swoops and swirls (I always do this—it’s so satisfying!). Then top with the grilled cherry tomatoes and a sprinkle of feta crumbles. If you’re feeling fancy, add another drizzle of EVOO and a bit more parsley on top.

Serve it up with warm pita, crusty sourdough, crackers, or raw veggies. It’s also amazing as a spread on sandwiches or as a dip for grilled chicken skewers. Honestly, you can’t go wrong.

Why You’ll Love This Recipe

Aside from the fact that it’s straight-up delicious, here are a few more reasons to love this baba ganoush:

• Naturally gluten-free and vegetarian

• Packed with fiber and healthy fats

• Easy to meal prep ahead of time

• A fun twist on your classic dips and spreads

• Versatile enough for snacking, meal building, or party hosting

And if you’ve got kiddos, this is a great way to introduce them to veggies in a new form. My kids love dipping into this one, especially when there’s warm pita involved. You might even find them sneaking spoonfuls straight from the bowl (guilty as charged…).

A Few Quick Tips

• Choose smaller eggplants if you can — they’re often less bitter and have fewer seeds.

• Don’t skip the draining step — it helps keep your baba ganoush thick and creamy.

• Use a high-quality tahini for best flavor. Look for one with minimal ingredients (just sesame seeds and maybe a little salt).

• Make it dairy-free by skipping the feta — it’s still incredible without it!

• Store leftovers in an airtight container in the fridge for up to 5 days.

Baba Ganoush for the Win

Whether you’re throwing a summer BBQ, hosting a mezze night, or just trying to add something fun to your weekly menu, this smoky grilled baba ganoush is it. It’s satisfying, nourishing, and such a delicious way to celebrate seasonal ingredients. I’m already dreaming about scooping it onto grain bowls, layering it into wraps, and, yes, eating it by the spoonful straight from the fridge.

Let me know if you make it — I love seeing your creations! And if you’re not already obsessed with baba ganoush, this might just be the recipe that converts you.

A Few Other Delish Dips to Try:

• Caramelized Shallot Spinach and Artichoke Dip
• Greek 7 Layer Dip with Za’atar
• The BEST Healthy French Onion Dip!
• Whipped Feta Dip with Olives