Roasted Eggplant Dip (Baba Ganoush Recipe)

With a creamy eggplant base, tahini, garlic, lemon, herbs and spices, this roasted eggplant dip is delicious, jam-packed with goodness and so tasty with chips and veggies alike!

Hi friends!

Today I’m sharing a veggie dip that will be perfect for weekend eats: roasted eggplant dip!

This is snacking you can feel good about.

It’s basically roasted eggplant with some other goodies that can be enjoyed with veggies or your chips.

Vegetable dips are devoured quite often in our home. We regularly enjoy green goddess hummus and beet cashew dip. If you enjoy those types of dips as much as we do, chances are you’ll love this roasted eggplant dip too!

What Is Baba Ganoush?

Baba ganoush (also known as “baba ghanoush” or “roasted eggplant dip”), is an appetizer dish originating from Lebanon.

It’s basically a cooked eggplant dip (or eggplant hummus, if you will), that has eggplant, of course, along with tahini, lemon juice, garlic, oil and seasonings.

Traditionally, baba ganoush is made with eggplants that have been roasted/cooked over a grill. However, to keep things simple, in today’s recipe we’re simply oven roasting the eggplants.

This roasted eggplant dip can be enjoyed with veggies, pita, chips or even used as a spread for wraps and sandwiches. It’s quite versatile!

How To Prepare Eggplants For Dip

Full details are in the recipe card below, but here are the basics:

1. Place clean/dry eggplants on a lined sheet pan and prick some holes in them. I like to leave whole while roasting (because it steams and gets nice and soft), but you could cut each eggplant in half and cook cut side down should you wish.
2. Eggplants are cooked when the skin has wrinkled, they’re starting to collapse and a knife pierces easily when inserted into the flesh.
3. Once eggplants are cool enough to handle, scoop out the flesh and discard the skins.
4. Place the eggplant flesh in a colander (or fine mesh strainer) for a little bit to drain off any excess liquid. You can discard that liquid.

How To Make Eggplant Dip

Full details are in the recipe card below, but here are the basics:

1. Place the roasted eggplant flesh in a food processor, along with tahini, lemon juice, garlic, olive oil, smoked paprika, salt, black pepper and crushed red pepper flakes, then process until combined.
2. Add fresh parsley. Pulse to incorporate the parsley into the dip.
3. Transfer the eggplant dip to a serving dish and garnish (as desired).

Tip: Amp up the flavour with your favourite garnish! Any of these (or a combo of) work: a generous drizzle of good olive oil, a sprinkling of smoked paprika, freshly chopped parsley or cilantro, crunchy sesame seeds or (sweet and colourful) pomegranate!

Do I Have To Use a Food Processor?

Not at all! It will yield the creamiest results when making this baba ganoush, but if you don’t have one (or prefer not to use), there are options!

You can mash the dip with a potato masher or use a fork or spoon. Just make sure your garlic is nice and minced before doing it this way.

What To Serve With This Dip

Any of these pair lovely with this eggplant dip:

• Pita bread
• Naan
• Seedy crackers
• Veggies
• Chips (like tortilla chips or thick-cut potato chips)

Or use the baba ganoush as a sandwich/wrap spread (it would be delicious on a veggie sandwich). Another delicious way to enjoy it is to dollop some over a grain or salad bowl.

Tips and Variations

• Ensure you get rid of as much excess liquid as you can after setting the eggplant over a colander. It keeps your dip from being watered down.
• If you don’t need this to be a vegan baba ganoush, mix in a little plain Greek yogurt for extra creaminess.
• Don’t have smoked paprika? Try chipotle powder. It’s not quite the same but will give a smoky (delicious) flavour. Don’t have either of those? Use regular paprika.

More Easy Dips

• Mediterranean White Bean Dip
• Black Bean Dip
• Classic Hummus in the Blender

If you make this roasted eggplant dip, be sure to leave a comment below!