Creamy Baba Ganoush Dip Recipe Easy Smoky Roasted Eggplant Spread
A quick and easy smoky roasted eggplant dip blended with tahini, garlic, and lemon juice, perfect for entertaining or a simple snack.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Cuisine: Middle Eastern
Ingredients
Scale
- 2 medium-sized globe eggplants (about 1.5 lbs / 700 g each)
- ⅓ cup (80 ml) smooth tahini paste
- 2–3 cloves garlic, minced or pressed
- 3 tablespoons (45 ml) fresh lemon juice
- 3 tablespoons (45 ml) extra virgin olive oil, plus more for drizzling
- 1 teaspoon (5 g) salt, or to taste
- ½ teaspoon (1.5 g) ground cumin (optional)
- A handful fresh parsley or cilantro, finely chopped (for garnish)
- Smoked paprika (optional, for sprinkling on top)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
- Prick the eggplants all over with a fork to let steam escape, then place them whole on the baking sheet.
- Roast the eggplants for 35-40 minutes, turning halfway through, until the skin is charred and the flesh is very soft.
- Remove from the oven and let cool for 10-15 minutes.
- Slice the eggplants lengthwise and scoop out the flesh, avoiding the bitter skin.
- Place the eggplant flesh in a food processor. Add tahini, minced garlic, lemon juice, olive oil, salt, and cumin if using.
- Pulse until smooth and creamy, scraping down the sides as needed. The texture should be silky with a bit of body.
- Taste and adjust seasoning with more salt, lemon juice, or garlic as desired.
- Transfer to a serving bowl. Drizzle with olive oil, sprinkle smoked paprika, and garnish with fresh parsley or cilantro.
- Serve immediately or chill. If chilled, bring to room temperature before serving for best flavor.
Notes
Do not skip pricking the eggplants to prevent bursting. Roasting is key for smoky flavor; grilling over charcoal can add extra smokiness. Adjust garlic and lemon juice to taste. Use good quality tahini and olive oil for best flavor. Baba ganoush can be stored in the fridge up to 4 days or frozen for 2 months.
Nutrition
- Serving Size: About 1/4 cup (60 g)
- Calories: 100
- Sugar: 3
- Sodium: 300
- Fat: 8
- Saturated Fat: 1
- Carbohydrates: 7
- Fiber: 3
- Protein: 2.5
Keywords: baba ganoush, eggplant dip, smoky dip, roasted eggplant, tahini dip, vegan dip, gluten-free appetizer