Baba Ganoush Eggplant Dip
User Reviews
5
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Prep Time
45 mins
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Cook Time
5 mins
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Total Time
50 mins
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Servings
8 generous servings or 2 cups
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Calories
188 kcal
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Course
Condiments
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Cuisine
Middle Eastern
Baba Ganoush Eggplant Dip
Description
Baba Ganoush Eggplant Dip highlights roasted eggplant as its main ingredient, softened in the oven to develop a naturally smoky flavor and tender texture. Roasting pierced eggplants at 400°F for around 45 minutes allows the flesh to become soft enough to scoop and drain excess liquid, ensuring the dip isn't watery. Blended with tahini paste, fresh garlic, lemon juice, olive oil, chopped parsley, salt, cumin, smoked paprika, and black pepper, it produces a smooth and well-seasoned spread.
The smokiness of the eggplant paired with the earthiness of cumin and depth from smoked paprika forms a dipping experience that is creamy yet light. The blend is aromatic with fresh parsley and brightened by lemon juice, creating a balanced, versatile dip. It can be served with fresh vegetables, various types of bread, pita chips, or even as a sandwich spread.
This dip stores well refrigerated in an airtight container for up to four days and can be frozen for up to three months without significant texture loss. Variations include adding chili flakes for heat or swapping vegetables like zucchini or roasted sweet potatoes as a base. Olive oil can be replaced with sesame or neutral oils to modify flavor intensity.
Ingredients
- 3 eggplant
- 1/3 cup tahini paste
- 3 cloves garlic
- 1/3 cup lemon juice
- 1/3 cup olive oil
- 3 tablespoons parsley chopped, fresh
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- parsley chopped, for 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
- Choose fresh, unbruised eggplants; smaller ones tend to have more tender skin.
- Drain the roasted eggplant flesh in a sieve to prevent watery dip.
- Store leftover dip in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- To vary flavor, try adding chili flakes, green harissa paste, roasted garlic, or mojo verde.
- Substitute lime juice for lemon juice, or sesame oil for olive oil for different taste profiles.
- If eggplant is unavailable, try similar recipes with grilled zucchini, roasted beets, or sweet potatoes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8generous servings or 2 cups
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Calories | 188kcal | 9% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Sodium | 300mg | 13% |
| Potassium | 473mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 296IU | 6% |
| Vitamin C | 10mg | 11% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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