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Home » Picnic Dips

Roasted Eggplant Dip – Baba Ganoush

Published: May 28, 2024 by Kate O'Malley · This post may contain affiliate links. See end of article for more information · Leave a Comment


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This easy Roasted Eggplant Dip (Baba Ganoush) recipe is one of my favorite eggplant dishes, especially for a picnic.

Bowl of eggplant babba ganoush dip with pita breads and olives.
Jump to:
  • Ingredient Notes
  • Recipe Variations and Substitutions
  • How to Make the Eggplant Dip
  • Recipe FAQs
  • Tips
  • Suggested Garnishes for Eggplant Dip
  • Related Recipes 
  • Roasted Eggplant Dip – Baba Ganoush Recipe

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

Ingredients for eggplant dip are arranged on a white surface.

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.

Whole eggplants cooking on a grill

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

Whole wrinkled eggplants on a tray after roasting.

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.

Adding crushed garlic to eggplant baba ganoush ingredients.

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.

Babba ganoush mixed in a food processor.

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

A bowl of baba ganoush eggplant dip garnished with herbs and olives, served with pita bread slices, is placed on a wooden cutting board.

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

How long will Baba Ganoush Last in the Refrigerator?

If stored in an airtight container, baba ganoush will last around 3-4 days in the fridge.

Can You Freeze Baba Ganoush?

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.
A hand dips pita bread into a bowl of creamy dip garnished with olives and herbs.

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Did you try this Roasted Eggplant Dip? 

Please leave me a ⭐ rating below and let me know in the comments how you enjoyed it.

Bowl of baba Ganoush eggplant dip with pita breads.

Roasted Eggplant Dip – Baba Ganoush Recipe

Kate O’Malley
This Middle Eastern Eggplant Dip (Baba Ganoush) is one of my favorite picnic dishes. It is deliciously smoky and irresistibly easy to make.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Chill Time 20 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Appetizer, Dip
Cuisine Mediterranean, Middle Eastern
Servings 1.5 cups
Calories 489 kcal

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

To Grill Eggplant Instead of Roasting:
Eggplant can be either slow-cooked over coals to achieve maximum smokiness or on an outdoor gas grill or gas stovetop.
  1. Skip step 1 of the recipe.
  2. If using coals, wait until the coals are hot and the flame dies down. If using gas, have the burner on high.
  3. 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.
  4. Continue with the recipe from step 3.
Tips: 
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.
Don’t Overseason: Add tahini, garlic, lemon juice, cumin, and parsley incrementally to taste and to achieve the right consistency. As every eggplant will be a different size, you can quickly overwhelm the smoky eggplant flavors, especially with tahini, garlic, and lemon. Too much liquid can also make your baba ganoush runny.
For Thicker Consistency: Roughly chopping the flesh and then mashing will produce a thicker consistency than using a food processor. If using a food processor, be mindful not to over-blend, as this can make your dip too runny.

Nutrition

Serving: 1gCalories: 489kcalCarbohydrates: 47gProtein: 14gFat: 32gSaturated Fat: 5gPolyunsaturated Fat: 11gMonounsaturated Fat: 15gSodium: 34mgPotassium: 1678mgFiber: 21gSugar: 22gVitamin A: 651IUVitamin C: 27mgCalcium: 148mgIron: 5mg
Tried this recipe?Mention @picniclifestyle or leave a comment below.


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About Kate O'Malley

Picnic enthusiast, passionate cook, and the creative force behind Picnic Lifestyle. With a globe-trotting background and a keen eye for local ingredients, she's mastered the art of crafting delectable picnics and portable feasts (especially for long travel days). Kate's passion for al fresco dining comes alive in this guide, curating perfect picnics for every occasion.

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