5 from 12 votes
Baba Ganoush Eggplant Dip
Baba Ganoush Eggplant Dip is a creamy, smoky blend of roasted eggplant combined with tahini, garlic, lemon juice, and spices including cumin and smoked paprika. Roasting eggplants until soft and slightly charred creates a rich, tender flesh that is processed into a smooth puree with a balanced tang and spiced undertone. This dip is traditionally served as an appetizer or accompaniment with bread, chips, or fresh vegetables.
Prep Time
45 mins
Cook Time
5 mins
Total Time
50 mins
Servings:
8
generous servings or 2 cups
Calories:
188 kcal
Course:
Condiments
Cuisine:
Middle Eastern
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 generous servings or 2 cups
Amount Per Serving
Calories 188
% 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.