This baba ganoush is a creamy dip made of eggplant, tahini, olive oil, lemon juice and spices. It’s a great healthier appetizer option, and can also be used as a sauce for grilled meats or vegetables.
I always order baba ganoush at my local Mediterranean restaurant, I can’t get enough of it! I’ve learned to make this fabulous dip at home, and I have to say, I think my version tastes even better than what you’d get at a restaurant.
Whenever I make baba ganoush, I am tempted to make a whole mezze platter! I love to make all my Mediterranean favorites like creamy, fresh hummus, cool tzatziki sauce, tabbouleh and tangy muhammara and serve them on a platter with olives, feta cheese, veggies and pita bread. If you have a party or a big dinner coming up, why not make it a Mediterranean feast?
The ingredients for this recipe include whole eggplants, tahini and olive oil for richness, and seasonings including lemon juice, garlic, salt, smoked paprika and parsley.
How do you make baba ganoush?
This recipe starts with eggplants, which are cut in half, then roasted in the oven until very tender. The next step is to scoop out the inside flesh of the eggplants and place it in a food processor along with tahini, garlic, salt, smoked paprika and olive oil. The eggplant mixture is either pulsed to a chunky consistency, or pureed until smooth, whichever you prefer. The final step is to add a drizzle of olive oil and sprinkle of smoked paprika and parsley, then you’re ready to eat!
Tips for the perfect dip
- I roast my eggplants because it’s easy and convenient. If you prefer, you can char your eggplant on a grill or gas burner for a smokier flavor. If you go this route, keep the eggplants whole instead of cutting them in half.
- Tahini is a sesame seed paste that is the main flavoring agent in both baba ganoush and hummus. You can find it in glass jars near the peanut butter in most grocery stores.
- This recipe calls for smoked paprika which helps to add a smoky flavor to the dip. It can be found in all major grocery stores in the spice aisle.
- Serve your dip with toasted pita bread, fresh vegetables or pita chips.
- You can add a variety of garnishes to your dip such as sesame seeds, sumac, chives or pomegranate seeds.
- This dip can be made up to 3 days before you plan to serve it. Add your garnishes right before you’re ready to eat.
- Baba ganoush requires a fair amount of salt to counteract the natural bitterness of the eggplant. Taste your dip, and then keep adding salt as needed until you get to your desired flavor level.
Baba ganoush is an Eastern Mediterranean appetizer that consists of mashed or pureed eggplant that’s flavored with sesame seed paste, lemon juice, garlic and other seasonings. It is most often served as a dip with pita bread on the side.
Baba ganoush contains heart healthy ingredients such as olive oil and eggplant. Tahini is a healthy fat which contains antioxidants, vitamins and minerals. Overall, this dip is a good source of nutrients and is a great addition to any diet.
This dip can be frozen in an airtight container for up to 2 months. Thaw it in the refrigerator and stir well before serving. If your dip is overly watery, you can strain out any excess liquid.
Once you try this recipe, you’ll find yourself making it on the regular! It’s a great alternative to hummus and the smoky, savory flavor just can’t be beat.
Baba Ganoush Video
- 2 medium eggplants cut in half lengthwise
- 1/4 cup + 2 tablespoons olive oil divided use
- 2 tablespoons lemon juice
- 3/4 teaspoon minced garlic
- 1/3 cup tahini
- salt to taste
- 1/4 teaspoon smoked paprika
- 1 tablespoon chopped parsley
- additional olive oil and smoked paprika for garnish
- cooking spray
- Preheat the oven to 400 degrees F. Coat a sheet pan with cooking spray.
- Brush the cut sides of the eggplant with 1 tablespoon of olive oil, and season the eggplant generously with salt.
- Place the eggplant halves cut side down on the sheet pan. Roast for 30-40 minutes until eggplant is very tender.
- Scoop out the insides of the eggplant and place in a food processor.
- Add the remaining olive oil, lemon juice, garlic, tahjni, salt and paprika to the food processor.
- Lightly pulse for a chunkier dip. If you prefer a smooth dip, puree the eggplant mixture until no lumps remain.
- Spoon the dip into a bowl. Top with chopped parsley, a drizzle of olive oil and smoked paprika. Serve.
- This dip can be made up to 3 days in advance. Wait to add your garnishes until right before you’re ready to eat.
- Eggplant dip requires a fair amount of salt to counteract the natural bitterness of this particular vegetable. Taste your dip, and then keep adding salt as needed until you get to your desired flavor level.