Servings
Font
Back
0 from 12 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!

Prep Time
45 mins
Cook Time
45 mins
Total Time
50 mins
Servings: 8 generous servings or 2 cups
Calories: 188 kcal
Course: Condiments
Cuisine: Middle Eastern

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

  • 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.
  • 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).
  • Baba Ghanoush can be a great substitute in many recipes that call for hummus. 
  • Try adding chili flakes or green harissa paste if you like a spicy kick.
  • Add roasted garlic to give the baba ganoush a touch of sweet, nutty and mellow flavor or mojo verde for a fresh herby 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 Information

Calories 188kcal (9%) Carbohydrates 14g (5%) Protein 4g (8%) Fat 15g (23%) Saturated Fat 2g (10%) Sodium 300mg (13%) Potassium 473mg (14%) Fiber 6g (24%) Sugar 6g (12%) Vitamin A 296IU (6%) Vitamin C 10mg (11%) Calcium 36mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 8generous 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.