This easy Roasted Eggplant Dip (Baba Ganoush) recipe is one of my favorite eggplant dishes, especially for a picnic.
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Deliciously smoky, this Middle Eastern eggplant dip, along with a classic hummus recipe and any dips with beetroot, are in the upper echelon of picnic and vegan-friendly dips.
Roasted Eggplant Dip makes a delicious, stand-alone starter or an excellent dip for a charcuterie board. I also like it as a sandwich filling, especially in my Raw Veggie Wraps or as a side to BBQ meats.
Ingredient Notes
Tahini: Always use a quality tahini for this eggplant dip or any Middle Eastern or Mediterranean-style dip. A poor-quality tahini can be bitter, which will come through in your dip. Look for tahini made from Ethiopian sesame seeds, which are known for their creamy and rich taste. Brands like Soom Foods Pure Ground Sesame Tahini are the best.
Garlic: Always use fresh garlic – minced or thinly sliced before adding it to the blender.
See my recipe card below for a complete list of the ingredients with measurements and notes.
Recipe Variations and Substitutions
Smokier Eggplant Dip: To give the dip a deeper, smoky flavor, add smoked paprika or a dash of liquid smoke.
Tahini-Free Baba Ganoush: It’s easy to make this dip tahini free. You can leave it out or add a small amount of yogurt or nut butter to give it creaminess. There are no hard and fast rules about tahini in Baba Ganoush.
Texture: Mash the ingredients by hand using a fork or potato masher for a rustic, chunky texture. Use a food processor for a smoother consistency.
To Grill or Roast – Can I Roast the Eggplant for Eggplant Dip: Traditionally, aubergines were roasted over coals or on an open flame to blacken the skin, slowly softening the center until the aubergine collapsed. You can grill them or bake them in the oven. This recipe is for roasting in the oven, but I will give you both instructions.
How to Grill Eggplant for Baba Ganoush.
My preferred method is slow-cooked over coals to achieve maximum smokiness but I know this is not always possible. An outdoor gas grill or even gas stovetop is another easy way to blacken and soften the eggplant.
If using coals, wait until the coals are hot and smoky and most of the flame has died down (you want to blacken not burn). If using gas, have the burner on high,
Turn the whole aubergine over the flame or coals with tongs until the skin is charred and flaky and the centre soft. The eggplant will look like it has deflated when it is ready.
Add Smokey Flavour When Grilling on a Gas BBQ: For an extra smokey flavor when grilling eggplant on gas, place about half a cup of wood chips such as apple or mesquite into foil and fold into a packet. Place a small hole in the top of the packet for smoke to escape and place it on the grill next to the eggplant with the BBQ lid closed.
How to Make the Eggplant Dip
Roasted Eggplant Version
Step 1: Preheat the oven to 425F. Place the eggplants on a baking tray and poke them with a fork several times.
Bake for 40-50 minutes until the skin is wrinkled and the inside is tender.
Let the eggplant cool to room temperature – around 20 minutes. Cut them lengthwise and scoop the flesh out with a spoon or a knife. Transfer to a colander or sieve to allow excess moisture to drain.
Step 2: Place the aubergine flesh in a bowl or food processor and add the tahini, garlic, lemon juice, cumin, parsley and salt to taste.
Step 3: Either quickly blitz the ingredients in the food processor or with a stick blender or mash with a fork (roughly chop the flesh first if choosing to mash). Do not over-process the ingredients if using a blender; it can make the dip runny.
Adjust seasonings to taste
Step 4: Place the baba ganoush covered in the refrigerator to cool, thicken, and allow the flavors to develop further.
Just before serving, sprinkle with your preferred garnish and a drizzle of olive oil.
Recipe FAQs
If stored in an airtight container, baba ganoush will last around 3-4 days in the fridge.
Yes, you can freeze baba ganoush. It will keep well in the freezer for up to 3 months.
For the best consistency after freezing, thaw for around 15 minutes or until you can break it apart by hand.
Place the chunks on a fine sieve over a bowl to finish thawing. Some people like to use a strainer lined with cheesecloth or muslin. This will allow any water from ice crystals to drain away leaving you with the best consistency and flavours.
Tips
As every eggplant will be a different size, add ingredients incrementally to taste and to achieve the desired consistency.
I find the tahini, garlic, and lemon can overwhelm the smoky aubergine flavours very quickly. Also, too much liquid such as olive oil, and lemon juice can make your Baba Ganoush too runny. You can always add more seasoning; you can’t take it away.
Suggested Garnishes for Eggplant Dip
Serve Baba Ganoush with any of the following garnishes:
- A sprinkle of sweet or smoked paprika or cayenne pepper if you like a little heat.
- Sesame seeds, crushed pistachio nuts or toasted pine nuts.
- Whole olives and fresh herbs.
- Chopped cilantro or parsley
- Pomegranate seeds make a lovely colour splash and add a touch of tart sweetness.
- Whichever you choose, finish with a drizzle of olive oil.
Related Recipes
Did you try this Roasted Eggplant Dip?
Please leave me a ⭐ rating below and let me know in the comments how you enjoyed it.
Roasted Eggplant Dip – Baba Ganoush Recipe
Ingredients
- 2 large eggplants
- 2 teaspoon ground cumin
- 1 garlic clove - minced or finely chopped
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 2 tablespoon fresh parsley - chopped
- ¼ cup tahini
- salt - to taste
Suggested Garnishes
- A sprinkle of sweet or smoked paprika - chilli, or cayenne pepper if you like a little heat.
- Sesame seeds
- Crushed pistachio nuts or toasted pine nuts
- Chopped cilantro or parsley
- Pomegranate seeds make a lovely colour splash and add a touch of tart sweetness.
- Whole olives and fresh herbs
- Finish with a drizzle of olive oil.
Instructions
The Roasted Eggplant Version (Grill Instructions Below)
- Preheat the oven to 425F. Place the eggplants on a baking tray and poke them with a fork several times.
- Bake for 40-50 minutes until the skin is wrinkled and the inside is tender.
- Let the eggplant cool to room temperature—around 20 minutes. Cut them lengthwise and scoop the flesh out with a spoon or a knife. Transfer to a colander or sieve to allow excess moisture to drain.
- Place the aubergine flesh in a bowl or food processor and add the tahini, garlic, lemon juice, cumin, parsley, and salt to taste.
- Either quickly blitz the ingredients in the food processor or with a stick blender or mash with a fork (roughly chop the flesh first if choosing to mash). Do not over-process the ingredients if using a blender; it can make the dip runny.
- Adjust seasonings to taste
- Place the baba ganoush covered in the refrigerator to cool, thicken, and allow the flavours to develop further.
- Just before serving, sprinkle with your preferred garnish and a drizzle of olive oil.
Notes
- Skip step 1 of the recipe.
- If using coals, wait until the coals are hot and the flame dies down. If using gas, have the burner on high.
- Turn the whole aubergine over the flame or coals with tongs until the skin is charred and flaky and the center soft. When it is ready, the eggplant will look like it has deflated.
- Continue with the recipe from step 3.
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