• Skip to main content
  • Skip to primary sidebar
Big Flavors from a Tiny Kitchen
menu icon
go to homepage
  • Recipes
  • About
  • Events
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Events
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Appetizer Recipes

    Charred Lemony Baba Ganoush with Naan Crisps

    Modified: Feb 9, 2024 · Published: Aug 20, 2014 by Ashley

    • Facebook
    • Email
    • Flip
    • Threads
    • Bluesky

    This post may contain affiliate links, which won’t change your price but will share some commission.

    Jump to Recipe·Print Recipe·Leave a Review

    Stonefire sent me a sampler pack of their new line of Naan Crisps a while back to try out. I was really excited to develop a recipe to use with them, but after attempting to just taste all of the flavored varieties, well… they disappeared. And quick.

    The crisps are great because they’re made without any artificial preservatives, and the texture is nice and crispy and light as air. The Everything flavor is like an everything bagel without the heaviness of, well, a bagel. It’s nice to be able to enjoy that flavor in smaller portions. The Garlic Parmesan are really garlicky, which was perfect for me and my garlic-loving husband.

    Charred Lemony Baba Ganoush with Naan Crisps

    I was really into the Tandoori Spice flavor - I think it would be great dipped into a chutney of some sort. Really, really good. I managed to save the Original Naan Crisps to pair with a gorgeous Charred Lemony Baba Ganoush, and it was delicious!

    Grilling the eggplant until the skin is charred gives it a wonderfully smoky flavor. The addition of both lemon zest and juice brightens the dish and adds a nice bit of tang.

    Charred Lemony Baba Ganoush with Naan Crisps

    Optionally, you can refrigerate the cooked eggplant, covered, until you want to make this dish. This method comes in handy when you’re grilling other things but want to take advantage of the flame for a future meal. I’ve made this twice now, and both times refrigerated the cooled eggplant for a day or two before making this recipe.

    Print

    📖 Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Charred Lemony Baba Ganoush with Naan Crisps

    Charred Lemony Baba Ganoush with Naan Crisps

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
    • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
    • Category: Appetizers & Snacks
    • Method: Grill
    • Cuisine: Middle Eastern
    Print Recipe
    Pin Recipe

    Ingredients

    Scale
    • 1 large eggplant (or 2 medium - you want about 2 cups total after it’s been grilled)
    • Zest of 1 lemon (about 1 teaspoon)
    • 1 tablespoon freshly squeezed lemon juice
    • 3 cloves garlic, roughly chopped
    • 2 tablespoons tahini
    • 2 tablespoons fresh parsley, roughly chopped, plus more for garnish
    • ½ teaspoon ground cumin
    • ½ teaspoon kosher salt
    • ¼ teaspoon freshly cracked black pepper
    • ⅛ teaspoon crushed red pepper flakes
    • Toasted sesame seeds, for garnish
    • Toasted sesame oil, for garnish
    • Pita bread, pita chips (like these homemade pita chips!), Naan Crisps or raw veggies, for dipping

    Instructions

    1. Place whole eggplant on a grill over direct heat (get it as close to the coals/fire as possible). When the bottom is totally charred, flip and cook until the whole thing is blackened. Remove from grill to a casserole dish or bowl to catch any liquid that comes out while it cools.

    2. Once the eggplant has cooled down a bit, cut it open and remove the flesh. You can probably peel a lot of the charred skin away, but scooping the insides out may be easier. Add it to a food processor along with any liquid that came out of the eggplant while it rested. Add lemon zest and juice, tahini, parsley, cumin, salt, pepper and pepper flakes. Purée until smooth.

    3. Transfer purée to a bowl, top with toasted sesame seeds and a little drizzle of sesame oil and enjoy!


    Did you make this recipe?

    Tag @bigflavors on Instagram and hashtag it #cookbigflavors

    Recipe Card powered byTasty Recipes

    More Appetizer Recipes

    • Scooping up a helping of homemade cereal snack mix.
      Canasta Mix (Homemade Cereal Mix)
    • Spoon scooping up pico de gallo from a bowl.
      Classic Pico de Gallo AKA Salsa Fresca
    • Plate of baked taquitos with pico de gallo and lime crema.
      Easy Baked Taquitos
    • Scooping layered taco dip onto a tortilla chip.
      Layered Taco Dip with Refried Beans

    Reader Interactions

    Comments

    No Comments

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    Primary Sidebar

    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

    More about me →

    Favorite Spring Recipes

    • Mayo-free Deviled Eggs
    • Middle Eastern Fattoush Salad with Homemade Pita Chips
    • Birthday Cake Confetti Pancakes with Sprinkles
    • Italian Cream Cheese and Ricotta Cheesecake
    • Garlicky Mushroom Ricotta Pizza with Wild Arugula + Aged Balsamic
    • Slow Cooker "Roasted" Beets
    • Honey Balsamic Roasted Carrots
    • Italian Ricotta Cookies
    • Rhubarb Custard Pie
    • Easy Instant Pot Herbed Potato Salad

    Mother's Day + Easter Brunch

    • Epic Brunch Board on a Budget
    • Baby Spinach and Cheddar Quiche Made with Fresh Spinach
    • Turkey Salad Tea Sandwiches with Dried Cherries
    • Great Grandma Maria Francesca Cardile's Italian Easter Cookies
    • Brie Waffle Bites
    • Challah French Toast
    • Creamsicle Smoothies
    • DM Bloody Mary
    • Turkey Scotch Eggs
    • The Herbalist

    Popular Now

    • Overhead view of spinach and cheddar quiche with forks.
      Baby Spinach and Cheddar Quiche Made with Fresh Spinach
    • Close up of a few cucumber slices topped with a spiced chickpea purée.
      Falafel-Spiced Cucumber Bites
    • Overhead shot of a plate with rectangles of white coconut jelly.
      Coconut Jelly
    • Falafel in pita bread with toppings served with yogurt-herb sauce.
      Falafel with Yogurt-Herb Sauce
    • Overhead view of assorted breakfast items displayed on a board.
      Epic Brunch Board on a Budget
    • No Mayo Deviled Eggs: Skip the mayo in this appetizer favorite - guaranteed to be a hit at any party!
      No Mayo Deviled Eggs

    Footer

    ↑ back to top

    About

    • About Ashley
    • Press + Recognition
    • Events
    • Virtual Cooking Classes
    • Podcast
    • Contact
    • Privacy Policy

    Newsletter

    • Sign up to receive delicious recipes and exclusive content right to your inbox!

    As an Amazon Associate I earn from qualifying purchases at no added cost to you.

    ©2006–2025  BIG FLAVORS FROM A TINY KITCHEN LLC | ALL RIGHTS RESERVED

    *Third-party advertisers may collect or use non-personally identifiable information to serve you more relevant ads.