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Baba Ganoush Recipe (Eggplant Dip)
This savory Middle Eastern dip is easy to make with roasted eggplants and garlic, pureed to smooth, scoopable perfection. Customize with add-ins and enjoy with pita, veggies, and more!
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 10 servings (2.5 cups total)
Calories: 91 kcal
Course:
Side Dish , Condiments , Snacks
Cuisine:
Middle Eastern
Ingredients
- 2 pounds eggplant
- 1 whole head of garlic
- 4 tablespoons olive oil divided
- 2 tablespoons Tahini
- 2 tablespoons lemon juice
- 1 teaspoon salt
- ½ teaspoon ground cumin
Instructions
- Preheat the oven to 450°F. Set out a large rimmed baking sheet. Drizzle 1 tablespoon of olive oil over the baking sheet. Cut the eggplants in half. Place the eggplants on top of the olive oil, cut-side-down. Move them around to make sure they are well coated in oil.
- Trim off the top of the head of garlic so that each clove is slightly exposed. Place the head of garlic in a piece of foil and drizzle 1 tablespoon of olive oil over the top. Wrap the foil around the garlic head and place it on the baking sheet. Roast the eggplant and garlic together for 40 minutes.
- Allow the eggplant and garlic to cool a little. Then set out a food processor. Scoop all of the flesh out of the eggplant skins and place the flesh in the food processor. Discard the purple peel. Then squeeze the head of garlic clove out into the food processor. Discard the papery skins.
- Add the remaining 2 tablespoons of olive oil to the food processor, followed by the tahini, lemon juice, salt, and cumin.
- For chunky baba ghanoush, pulse 3 to 5 times to combine the ingredients, leaving some clumps of eggplant intact. For creamy baba ghanoush, purée until completely smooth.
- Once you reach your desired consistency, taste, then salt and pepper as needed. Cover and chill until ready to serve
Cup of Yum
Notes
- Possible baba ghanoush add-ins: Smoked paprika, ground coriander, chili pepper, harissa powder, rosemary, ground sumac, lemon zest.
- Possible baba ghanoush add-ins: Smoked paprika, ground coriander, chili pepper, harissa powder, rosemary, ground sumac, lemon zest.
- Serve with pita chips, toasted flatbread, fresh-cut vegetables, or as a spread on sandwiches.
- Serve with pita chips, toasted flatbread, fresh-cut vegetables, or as a spread on sandwiches.
- This eggplant dip recipe can be made several days ahead of time. Store it in an airtight container and keep it in the fridge for up to 5 days.
Nutrition Information
Serving
2oz
Calories
91kcal
(5%)
Carbohydrates
6g
(2%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
236mg
(10%)
Potassium
226mg
(6%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
24IU
(0%)
Vitamin C
3mg
(3%)
Calcium
14mg
(1%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 10servings (2.5 cups total)
Amount Per Serving
Calories 91
% Daily Value*
| Serving | 2oz | |
| Calories | 91kcal | 5% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 236mg | 10% |
| Potassium | 226mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 24IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 14mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.