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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
Cost $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, 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