With yummy ingredients (such as eggplant, tahini, garlic, lemon, herbs and spices), this roasted eggplant dip is jam-packed with flavour. It pairs wonderfully with with chips and veggies alike.

Today I’m sharing a veggie dip that will be perfect for weekend eats: roasted eggplant dip!
Such a yummy snack, roasted eggplant dip is basically roasted eggplant with some other goodies that can be enjoyed with veggies or 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 Make Roasted Eggplant Dip
Here is an overview of how to make roasted eggplant dip (full details are in the recipe card below):
Roast the eggplants
- 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.

Make the dip
- 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.

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

Roasted Eggplant Dip (Baba Ganoush Recipe)
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 the oven to 425 degrees Fahrenheit. Line a sheet pan with aluminum foil or parchment paper.Note: If using parchment paper, ensure that it is oven-safe up to at least 425 degrees Fahrenheit.
- Wash and dry the eggplants. Place the 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 they're tender when prodded with a knife.
- Once the eggplants are tender, remove them from the oven and allow them to cool a little before handling.
- Once the eggplants are cool enough to handle, cut them in half lengthwise and scoop out the flesh and discard the skins.
- Place the 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 the 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 olive oil and a sprinkling of parsley, cumin and paprika (if desired). Serve. Note: Enjoy immediately or properly store in an airtight container in the 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.
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Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
Valentina says
How delicious. There aren’t too many preparations of eggplant that I love, but this is definitely one that I do. Your presentation of the dip is so pretty. 🙂 ~Valentina
Dawn - Girl Heart Food says
Thank you so much, Valentina! Love eggplant too.
Kathy @ Beyond the Chicken Coop says
I love dips like this. They are healthy, but I feel like I am totally indulging myself. So much flavor and so much goodness. It just doesn’t get much than that! 🙂
Dawn - Girl Heart Food says
I know what ya mean! Thanks Kathy!
Jennifer @ Seasons and Suppers says
Such a classic and a great dip anytime, anywhere 🙂 So pretty, too!
Dawn - Girl Heart Food says
Totally! Thanks Jennifer!
Katherine | Love In My Oven says
It’s been WAY too long since I’ve had baba ganoush! I used to buy it all of the time in University and stopped for whatever reason. Now I need to make my own! I’d love this for an evening snack 🙂
Dawn - Girl Heart Food says
It definitely makes for such a delicious snack!
Alex says
We love this dip, Dawn – one of our favourites 🙂 Your recipe is definitely making me SO hungry.. that smokey, roasted eggplant flavour is the best! Yum!
Dawn - Girl Heart Food says
Totally! Thanks Alex!
annie@ciaochowbambina says
I had never heard of this until I met my husband. It’s a staple at all of his extended family get-togethers. I love it!! PS) I love your new blog design! Well done! xoxo
Dawn - Girl Heart Food says
So yummy, right??! Aww, thanks Annie! XOXO
Mary Ann | The Beach House Kitchen says
I can’t wait to try this recipe Dawn. My sister in law has a garden and I always get to grab some of her eggplant. Perfect healthy dip for summer!
Dawn - Girl Heart Food says
Wow, that’s awesome! Thanks Mary Ann! Enjoy!
David @ Spiced says
I love baba ganoush! Ok, I basically love any and all dips, but this one is a favorite as long as I have pita chips around. (For some reason, I think baba ganoush tastes better with pita chips…call me crazy.) I think this would be an awesome light lunch for summer weekends. So much flavor going on here, Dawn!
Dawn - Girl Heart Food says
Lol…me too! Thanks David!