Skip to Content

Baba Ganoush Eggplant Dip

Baba Ganoush is a creamy vegan roasted eggplant dip flavored with tahini and aromatic oriental spices that pairs so well with fresh vegetables, falafel, bread and crackers. Perfect for summer entertaining!

Baba Ganoush and a Vegetable Plate

This smoky roasted eggplant dip is so simple to make and is sure to be a favorite in your home if you like the taste of the orient. Gentle, fragrant spices are blended into the soft eggplant to create a surprisingly flavorful dip that is perfect for picnics, bbqs, or even a light dinner or lunch.

Introducing the perfect partner to warm toasted pita, crisp crackers, or a nice slice of fresh bread: Baba ganoush.

What Is Baba Ganoush?

Baba ganoush (or  baba ghanoush or  babaganoush)  is a middle eastern classic dip. Simply put, it’s a fancy way to say eggplant dip. But somehow baba ganoush sounds better, right?

It’s very easy to make and can be the basis of a whole new world in sandwich creation. In the middle east it’s typically served with fresh, homemade pita (a type of flatbread), and various small salads and other dips like this roasted beetroot humus dip.

It’s meant to bring people together as they break off pieces of pita and dip them into the same bowl.

This dip is healthy, wholesome and totally vegan.

Baba Ganoush in a big colorful Bowl Garnished with fresh chopped parsley

How To Make It

You may be wondering, “well, how do I make baba ganoush?” The brilliant thing about this recipe is that it’s so simple to make.

1. Roast the eggplants for 45 minutes until soft and charred.

Three eggplants before roasting and three eggplants after roasting

2. Cut off the ends, let it cool and scoop out the flesh.

Draining and Scooping Rooasted Eggplants with a long scoop

Here is what the scooped flesh should look like:
Eggplant Flesh

3. Once you’ve taken out the flesh and placed it into a food processor you add tahini, garlic, olive oil, lemon juice, parsley, cumin, smoked paprika, salt and black pepper. Finally, you blend until smooth.

Blending all ingredients to make a delicious Baba Ganoush

Eggplant Selection

What you may not know is that eggplants are NOT all created equally.. You may be thinking it’s better to just get one big eggplant instead of multiple little ones, but watch out! The larger the eggplant is, the less flavorful they will be and the tougher the skin. 

Storage Tips

Eggplants do not have a long shelf life. So when you’ve made your purchase, plan on using them right away. The flesh of the eggplant turns bitter quickly. If you find that’s the case, you can sprinkle slices of them with a liberal dose of salt and wait about 20 minutes and then rinse them off well.

Can you freeze baba ganoush?

Yes, you can! Pack in freezer bags or containers and freeze for up to three months. Remove them from the freezer and refrigerate overnight or until softened. You’ll be able to microwave them to thaw, but no more than 20 seconds before serving.

Ingredients

All you need for this babaganoush are a few simple ingredients that make a world of flavor.

Start off by choosing three fresh eggplants. Remember that size makes a difference and that fresh eggplant will taste sweeter.

Next, gather up the following ingredients:

  • Tahini paste
  • Garlic
  • Olive oil
  • Lemon juice
  • Parsley
  • Cumin
  • Smoked paprika
  • Salt
  • Black pepper
  • Chopped parsley to garnish
  • Pomegranate seeds to garnish

Now you’re ready to roast and blend.

What To Serve With Baba Ganoush

This roasted eggplant dip is particularly tasty when served with your favorite pita chips, fresh, soft pita bread (or even Indian naan).

It can be used as a dip for your veggies instead of the typical ranch. You can serve it as a side to your bbq, on top of your burger, or as a dip to chips.

Or even better, top your baba ganoush with a bunch of delicious falafels and create an epic vegan Middle Eastern comfort dish.

Similarly, serve is as a dip for these delicious zucchini corn fritters, German potato pancakes or any other veggie fritters or patties of your choice.

Try it out as a base in your normal sandwiches or on these Ultimate Vegan Bagel Sandwiches instead of mayo. 

If you’re ever getting sick of lunch time sandwiches switch it up to pita pockets! This baba ghanoush vegan style is a great way to change up the hummus filling in my Roasted Veggie Pita Pockets recipe.

Dipping Pita Chips in an Eggplant Dip

Top Tips

  • Make sure you choose fresh, unbruised eggplant
  • Multiple smaller eggplants is better than choosing one large one as the larger they are the tougher the skin is. 
  • Be sure to drain the roasted eggplant in a sieve so that the dip doesn’t become too watery.
  • Serve with fresh veggies, falafel, pita chips or tortilla chips, bread, crackers, fresh sliced bread, in a vegan bagel sandwich, any type of flatbread or tortillas, with vegan fritters or even on a burger.
  • This eggplant dip can be stored in an airtight jar in the fridge for about 4 days.
  • You can freeze it for up to three months (see freezing and thawing instructions above).

Veggie Plate with Vegan Eggplant Dip

Recipe Variations

  • Baba Ghanoush can be a great substitute in many recipes that call for hummus
  • Try adding chili flakes if you like a spicy kick.
  • No eggplant around? Try grilling zucchini, red beets, or even roasted sweet potato instead of eggplant. Follow the same steps and toss your choice of vegetable into a food processor with the rest of the ingredients and make a simple baba ganoush variation.
  • You can use lime juice in place of lemon juice in this recipe.
  • Sesame oil can be substituted for olive oil for more intense taste. You can also use neutral oils like avocado oil, grapeseed oil or macadamia oil.
 
Print
5 from 3 votes

Baba Ganoush Eggplant Dip

Baba Ganoush is a creamy vegan roasted eggplant dip flavored with tahini and aromatic oriental spices that pairs so well with fresh vegetables, falafel, bread and crackers. Perfect for summer entertaining!
Course dip, Sauce, spread
Cuisine Middle Eastern
Keyword baba ganoush, baba ganoush recipe, baba ghanoush, eggplant dip, how to make baba ganoush, roasted eggplant dip
Prep Time 45 minutes
Cook Time 5 minutes
Total Time 50 minutes
Servings 8 generous servings or 2 cups
Calories 188kcal
$5

Ingredients

  • 3 eggplants
  • 1/3 cup tahini paste
  • 3 cloves garlic
  • 1/3 cup lemon juice
  • 1/3 cup olive oil
  • 3 tablespoons fresh parsley chopped
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • Chopped parsley to garnish
  • Pomegranate seeds to garnish

Instructions

  • Preheat the oven to 400° F (200 C). Lay the eggplants on a baking sheet lined with parchment paper. Pick them with a fork a few times to prevent exploding in the oven.
  • Roast for about 45 minutes or until soft and charred, turning half way through with tongs. Let cool and cut off the ends. Use a spoon to scoop out the flesh or peel. Place it in a sieve to drain the liquid.
  • Add the eggplant flesh, tahini, garlic, lemon juice, olive oil, parsley, salt, cumin, smoked paprika, and black pepper into a bowl of a food processor and blend until smooth. If zou prefer a more chunky consistency, pulse it just a few times.
  • Serve with fresh veggies, falafel, pita chips or tortilla chips, bread, crackers, fresh sliced bread, any type of flatbread or tortillas, or even on a burger.

Notes

Top Tips

  • Make sure you choose fresh, unbruised eggplant
  • Multiple smaller eggplants is better than choosing one large one as the larger they are the tougher the skin is. 
  • Be sure to drain the roasted eggplant in a sieve so that the dip doesn’t become too watery.
  • Serve with fresh veggies, falafel, pita chips or tortilla chips, bread, crackers, fresh sliced bread, in a vegan bagel sandwich, any type of flatbread or tortillas, with vegan fritters or even on a burger.
  • This eggplant dip can be stored in an airtight jar in the fridge for about 4 days.
  • You can freeze it for up to three months (see freezing and thawing instructions above).

Recipe Variations

  • Baba Ghanoush can be a great substitute in many recipes that call for hummus
  • Try adding chili flakes if you like a spicy kick.
  • No eggplant around? Try grilling zucchini, red beets, or even roasted sweet potato instead of eggplant. Follow the same steps and toss your choice of vegetable into a food processor with the rest of the ingredients and make a simple baba ganoush variation.
  • You can use lime juice in place of lemon juice in this recipe.
  • Sesame oil can be substituted for olive oil for more intense taste. You can also use neutral oils like avocado oil, grapeseed oil or macadamia oil.

Nutrition

Calories: 188kcal | Carbohydrates: 14g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Sodium: 300mg | Potassium: 473mg | Fiber: 6g | Sugar: 6g | Vitamin A: 296IU | Vitamin C: 10mg | Calcium: 36mg | Iron: 1mg
Tried this recipe?Follow @happykitchen.rocks on Instagram and show me the recipes you are making from my blog using the hashtag #happykitchenrocks!
Eggplant Dip Pinterest Image
Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

About Elena Szeliga

avatar

Elena Szeliga is the founder of Happy Kitchen.Rocks, where she shares delicious and healthy vegetarian and vegan food, from weeknight dinners to veganized classics and gourmet appetizers. Her recipes have been featured at Better Homes & Gardens, BuzzFeed, Country Living, The Kitchn and Reader’s Digest. Her mission is to help cook easy vegetarian and vegan meals with simple and fresh ingredients. Read more about Elena.

Amazon Influencer Store