This fresh and creamy homemade Baba Ganoush is made with just a few simple ingredients of roasted eggplant, garlic, and tahini for a irresistible Middle Eastern dip!
Baked Eggplant Dip
Baba ghanoush is a popular appetizer to make when I’ve got company coming over for dinner. It’s a Mediterranean dip laced with middle Eastern flavors very much like hummus (also made with sesame tahini), but instead of chickpeas, it’s made with roasted eggplant.
The spices and eggplant puree make this creamy dip a recipe that everyone loves. Once the eggplant is roasted (something you can do ahead of time, it’s a matter of blending the ingredients. That’s it. So easy!
Use it on everything! Serve it as a dip, of course, with a veggie platter, crackers, pita or pita chips, naan, crusty Italian bread, you name it. You can also spread it on a sandwich or in a wrap instead of mayo. There are so many ways to enjoy it.
Give me a bowl of delicious dip and a charcuterie board of fresh veggies, pita, naan, and crackers and I can call it dinner even!
Quick, easy dips made simply from scratch are so much easier than you’d think! Try this Avocado Hummus, White Bean Dip and Roasted Red Pepper Hummus too!
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Ingredients You’ll Need
The complete list of ingredients with amounts are listed in the full recipe card below.
- Eggplant – Although eggplants appear rather large, once cooked down it releases a ton of water which means you’ll need 2 medium eggplants to make one batch of this recipe.
- Fresh parsley – Substitute fresh coriander for the parsley if desired.
- Lemon juice – fresh is best but bottled is a good substitute.
- Garlic – Fresh minced gives the best flavor.
- Olive oil
- Ground cumin
- Tahini – gives it is extra creaminess.
- Salt
Variations To Try
- Try grilling the eggplant instead of roasting or baking. Those delicious char marks will only add to the smoky flavor.
- Garnish with chopped Kalamata olives or, seeded and diced cherry tomatoes.
- You could also garnish with pine nuts and a drizzle of extra virgin olive oil.
- For a little heat toss in some red pepper flakes.
- Add a couple of tablespoons of plain Greek yogurt.
How to Make this Easy Eggplant Dip
Waiting for the eggplant to finish baking is the only thing that stands between you and this quick and easy dip. Once it’s done, it’s a matter of seconds!
Step 1: Place whole eggplants on a baking sheet and pierce holes in them with a fork. This is to allow the steam to escape. Bake eggplants in a preheated 425-degree oven until tender. About 40-50 minutes.
Step 2: Remove them from the oven and let the eggplant cool for about 20 minutes.
Step 3: Cut each of the charred eggplants lengthwise with a sharp knife and scoop out the flesh. Eggplant contains a lot of water, so you may find you need to dab any excess with a paper towel. Then throw away the skin.
Step 4: Blend the eggplant flesh along with the remaining ingredients in a food processor until smooth, scraping down the sides as you go.
Step 5: Pour into a serving bowl and garnish with fresh parsley if desired. Enjoy!
Tips
- If you’d prefer the dip a chunky dip, use a fork to mash the ingredients instead of a food processor.
- Cooking the eggplant will naturally eliminate much of the water it contains but it is important to get rid of as much as possible. Otherwise, the dip will end up runny.
- If you’d like your dip a bit thicker, pop it in the fridge for a few minutes. Chilling it will help it to thicken up.
How To Store Leftovers
Keep stored in the fridge in an airtight container for up to 4 days. It can be enjoyed cold or warmed up a bit in the microwave for 15-20 seconds.
Easy Baba Ganoush Recipe
Ingredients
- 2 large eggplants
- 2 tablespoons fresh parsley chopped
- 1 tablespoon lemon juice
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- ¼ cup tahini
- 1 teaspoon salt
Instructions
- Preheat the oven to 425° F.
- Place eggplants on a baking tray lined with parchment paper and poke the exterior several times with a fork or knife2 large eggplants
- Bake for 40-50 minutes until tender.
- Remove from oven and let cool for approximately 20 minutes until cool to touch.
- Then cut lengthwise and scoop out the fleshy insides. Remove any excess liquid out by dabbing with paper towels.
- Place all of the ingredients in a food processor and blend until smooth, stopping to scrape down the sides if necessary.1 tablespoon lemon juice, 2 cloves garlic, 1 tablespoon olive oil, 2 teaspoons ground cumin, ¼ cup tahini, 1 teaspoon salt
- Garnish with chopped fresh parsley if desired.2 tablespoons fresh parsley
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
azucar
Hi Sherri,I just found your sight and delicious recipes,can I sub the japanese eggplant.
Sherri
I don’t see why not! 🙂