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 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 It
Full details on how to make baba ganoush are 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 the flesh and discard skins.
- Place flesh in a colander (or fine mesh strainer) for a little bit to drain off any excess liquid. You can discard that liquid.
- Place eggplant in a food processor, along with remaining recipe ingredients (aside from parsley) and process until combined.
- Add fresh parsley.
- Pulse to incorporate the parsley into the dip.
- Transfer to a serving dish and garnish (as desired).
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!
Hungry for more? Subscribe to the Girl Heart Food Newsletter!
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 the eggplant over a colander. It keeps your dip from being watered down.
More Easy Dips
Hope you love this easy baba ganoush recipe as much as we do!
Did you make this roasted eggplant dip? That’s awesome! Love it if you leave 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, if desired)
- 1 teaspoon smoked paprika (plus more for garnish, if desired)
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon ground cumin (plus more for garnish, if desired)
- ⅓ cup chopped fresh parsley (plus more for garnish, if desired)
- Preheat oven to 425 degrees Fahrenheit. Line a baking tray with aluminum foil or parchment paper.
- Wash and dry your eggplants. Place eggplants on a 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 lengthwise 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 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 and drizzle with a little more oil along with a sprinkling of parsley, cumin and paprika (if desired). Enjoy with veggies or chips. Note: Enjoy immediately or properly store in an airtight container in your refrigerator and enjoy within 3 to 4 days.
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.