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!

Bowl of roasted eggplant dip next to veggies.

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!

Two uncooked eggplants, one upright and one on its side.

How To Prepare Eggplants For Dip

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

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.
Eggplants are cooked when the skin has wrinkled, they’re starting to collapse and a knife pierces easily when inserted into the flesh.
Once eggplants are cool enough to handle, scoop out the flesh and discard the skins.
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.

Collage of steps to roast and prepare eggplants for eggplant dip.

How To Make Eggplant Dip

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

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.
Add fresh parsley. Pulse to incorporate the parsley into the dip.
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 pomegranate arils.

Collage of steps to make roasted eggplant dip.

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.

Close-up of a bowl of roasted eggplant dip.

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.

Hand holding a slice of cucumber that has been dipped in baba ganoush.

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.

Slice of cucumber sitting in a bowl of roasted eggplant dip next to some veggies.

More Easy Dips

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

Slice of cucumber sitting in a bowl of roasted eggplant dip.

Roasted Eggplant Dip (Baba Ganoush Recipe)

Dawn | Girl Heart Food

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!

5 from 8 votes

Print Recipe Save Recipe

Prep Time 20

Cook Time 45

Total Time 1 5

Course Appetizer, Snack

Servings 8 servings

Ingredients

2 pounds eggplant, about 2 eggplants
3 tablespoons tahini
2 tablespoons lemon juice
2 cloves garlic, minced
1.5 tablespoons olive oil, plus more to taste for optional garnish
1 teaspoon smoked paprika, plus more to taste for optional garnish
1 teaspoon salt, or to taste
½ teaspoon freshly ground black pepper
½ teaspoon crushed red pepper flakes
½ teaspoon ground cumin, plus more to taste for optional garnish
⅓ cup chopped fresh parsley leaves, plus more to taste for optional garnish

Instructions

Preheat oven to 425 degrees Fahrenheit. Line a sheet pan with aluminum foil or parchment paper.
Wash and dry your eggplants. Place eggplants onto the prepared sheet pan, prick them a bunch of times all over with a knife or fork, and roast for 45 minutes to 1 hour, turning halfway through cooking, until they're nice and tender and the skin is wrinkly.
Note: Roast time may vary, depending on how large your eggplants are. Roast until tender when prodded with a knife.
Once eggplants are tender, remove and allow to cool a little before handling.
Cut eggplants in half lengthwise and scoop out flesh and discard the skins.
Place eggplant flesh in a colander or fine mesh strainer and allow to drain for 10 to 15 minutes or so. Occasionally press down with a spoon, if you like, to encourage the excess liquid to release. You want to get rid of as much excess liquid as possible so it doesn't water down your dip and you have more of an intense eggplant flavour.
Tip: Place the colander over a bowl to catch the liquid coming out of the eggplant.
Place eggplant flesh in a food processor, along with tahini, lemon juice, garlic, olive oil, smoked paprika, salt, black pepper, crushed red pepper flakes and cumin and process until you've reached your desired consistency. Stop and add parsley. Pulse a few times to incorporate. Once done, taste for seasoning and adjust, if necessary.
Note: If you don't have a food processor, you can place the ingredients in a bowl and mash with a fork, spoon or potato masher
Transfer to a serving dish, then drizzle with a little more oil along with a sprinkling of parsley, cumin and paprika (if desired). Serve.
Note: Enjoy immediately or properly store in an airtight container in your refrigerator and enjoy within 3 to 4 days.

A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Keyword eggplant dip

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