Baba Ghanoush with a Southern Twist: Smoky, Creamy and Addictive
Zorba the Greek once offered to make chorba soup for a new friend, but if I’d been in that scene, I would’ve countered with a bowl of baba ghanoush instead. It’s bold, rustic, and comforting—just like a good friend should be.
Baba ghanoush is a beloved classic from Middle Eastern cuisine, often mentioned in the same breath as hummus—and for good reason. Like hummus, it’s smooth, savory, and perfect for dipping, but instead of chickpeas, the base is smoky roasted eggplant. Blended with tahini, garlic, lemon juice, and good olive oil, it’s a silky, rich dip with complex depth from the charred eggplant and the nutty sesame paste.
Traditionally, it’s served with warm pita bread, pita chips, or a plate of crisp veggies. But in our house, we like to do things the Arkie way. That means one thing: hot and spicy fried pork rinds. They’re crunchy, fiery, and the perfect counterpoint to the creamy baba ghanoush. It’s a little unexpected, a little indulgent—and totally unforgettable.
Let’s talk about eggplant for a second. I’ll be honest: it’s not the easiest vegetable to love right out of the gate. Raw, it can be bitter and spongy. It’s not the kind of thing you just slice up and snack on. But give it a little fire—literally—and something magical happens. Roasting transforms it, softening the flesh and mellowing the bitterness while infusing it with a wonderful smoky flavor. That’s when it becomes the star ingredient of this dip.
Whether you’re hosting a party, looking for a new snack, or just trying to make friends the Zorba way, this baba ghanoush will deliver. It’s simple, soulful, and with our spicy pork rind pairing, proudly Southern at heart.
How to Make Baba Ghanoush
Begin with two medium eggplant.
Slice them in half, brush with olive oil and roast them on parchment paper, then finish on full broil for the last 5 minutes.
Scoop out the flesh into a strainer and drain for 5-10 minutes to remove as much liquid as possible. Discard the liquid, wipe the bowl clean and return the eggplant to the bowl. Add the tahini and olive oil and mix vigorously with a fork until thoroughly incorporated.
Add the remaining ingredients and stir again until evenly mixed. Taste and adjust salt and red pepper if necessary.
Serve with hot and spicy pork rinds, your favorite cracker or pita bread! Print
Baba Ghanoush
Greek snack with eggplant, tahini, olive oil and spices.
- Prep Time: 20
- Cook Time: 75
- Total Time: 1 hour 35 minutes
- Yield: 2 cups 1x
Ingredients
- 2 small to medium eggplants – about 2 pounds total
- 1/4 cup tahini
- 4 cloves garlic – smashed and chopped thoroughly
- 1 lemon – juiced
- 1/2 tsp red pepper flakes
- 3/4 tsp salt – more to taste
- 1/3 cup olive oil
- 2 TBL parsley – chopped
- 1/4 tsp cumin
- 1/4 tsp smoked paprika
- Hot and spicy pork rinds, pita chips or raw veggies
Instructions
- Preheat oven to 450, Remove the caps from the eggplant, slice them in half and brush with olive oil
- Place them cut side down on a parchment covered cookie sheet and roast on the middle rack until the eggplant is shrunken and soft and the skin is charred – about 40 minutes.
- Turn the heat to full broil, 500 degrees for 5 more minutes. Remove and let the eggplant rest until cool enough to handle, about 15 minutes
- Scoop the eggplant into a fine mesh strainer over a bowl, stir and allow to drain to remove as mush liquid as possible about 10 minutes
- Pour out the drippings, wipe the bowl clean and then return the cooked flesh back into the bowl
- Pick out any hard skin bits, add the tahini and olive oil and mix vigorously with a fork until incorporated
- Add the garlic, lemon juice, red pepper flakes, cumin, paprika and salt. Stir again until it is evenly mixed
- Taste and adjust salt and pepper if necessary
- Place in a serving bowl, drizzle olive oil over the baba ghanoush and garnish with parsley – optional
- Serve with your choice of pork rind, pita chips or raw veggies