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!
Today I’m sharing a veggie dip that will be perfect for weekend eats – roasted eggplant dip!
This is snackin’ you can feel good about.
It’s basically roasted eggplant with some other goodies that can be enjoyed with veggies or your favourite chips.
Vegetable dips are devoured quite often in our home. We regularly enjoy green gooddess hummus and beet cashew dip. If you enjoy those type of dips like 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 Make It
Full details on how to make baba ganoush is in the recipe card below, but here are the basics:
- Place clean/dry eggplants on a lined baking sheet 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 flesh and discard skins.
- Place flesh in a colander (or fine mesh strainer) for a little bit to drain of any excess liquid. You can discard that liquid.
- Place eggplant in a food processor, along with remaining recipe ingredients (aside from parsley) and blend until combined.
- Add fresh parsley and blend in.
- Once you’ve reached your desired consistency, stop blending.
- Pour into a servings dish, garnish and enjoy!
Tip: Amp up the flavour with your fave 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!
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Do I Have to Use A Food Processor?
Not at all!
You can mash 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
- Pita bread (from Fox and Briar)
- Seedy crackers
- Your favourite chips
- Or use as a sandwich/wrap spread (it would be delicious on a veggie sandwich)
- Dollop over a grain or salad bowl
More Tips and Variations
If you don’t need this to be a vegan baba ganoush, mix in a little 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.
Ensure you get rid of as much excess liquid as you can after setting over a colander. It keeps your dip from being watered down.
Store leftovers in a covered container in the fridge and enjoy within 3 to 4 days.
More Easy Dips You May Enjoy
- Mediterranean White Bean Dip – A creamy white bean base with lots of delicious, colourful garnish.
- Black Bean Dip – Black beans, chipotle and plenty of toppings for one chip worthy dip!
- Classic Hummus – Creamy, easy and delicious.
Hope you love this easy baba ganoush recipe as much as we do!
Until next time, take care and chit chat again soon,
Make this roasted eggplant dip? That’s awesome! Love it if you left a comment below. Many thanks!
Roasted Eggplant Dip (baba ganoush recipe)
- 2 pounds eggplant (about 2 eggplants)
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 2 cloves garlic , minced
- 1.5 tablespoons olive oil (plus more for drizzling)
- 1 teaspoon smoked paprika (plus more for garnish, if desired)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon red chili flakes
- 1/2 teaspoon cumin (plus more for garnish, if desired)
- 1/3 cup freshly chopped parsley
- Preheat oven to 425 degrees Fahrenheit. Line a baking tray with foil or parchment paper.
- Wash and dry your eggplants. Place eggplants on baking sheet, prick them a bunch of times all over with a knife or fork, and roast for 45 minutes to 1 hour, turning halfway 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 length-wise and scoop out flesh and discard skin.
- 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.
- Place eggplant flesh in a food processor, along with remaining ingredients (except parsley) and blend until you've reached your desired consistency. Pulse in parsley. Taste for seasoning.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
- Pour into a serving dish and drizzle with a little more oil along with a sprinkling of parsley, cumin and paprika (if desired). Enjoy with veggies or chips. Serves 6 to 8.
- If you don’t need this to be a vegan baba ganoush, mix in a little 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.
- Ensure you get rid of as much excess liquid as you can after setting over a colander. It keeps your dip from being watered down.
- Store leftovers in a covered container in the fridge and enjoy within 3 to 4 days.
- Nutrition information (estimate only) is based on 8 servings and doesn’t include optional garnishes.