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    Home » Starters

    Eggplant Dip - Baba Ganoush

    Published: Jun 29, 2022 · by Nico

    Jump to Recipe

    Our roasted eggplant dip is an excellent appetizer made with roasted eggplant, lemon, garlic, and tahini. It has a creamy-dreamy texture with a silky mouth feel that is impossible to resist.

    We follow the classic recipe of middle eastern baba ganoush to make this simple and delicious eggplant dip.

    eggplant dip baba ganoush
    On this page:
    • Ingredients
    • Instructions
    • Variations
    • Serving suggestions
    • More eggplant recipes
    • More dip recipes
    • Storage
    • Recipe

    Check out our best appetizer recipe collection!

    In our family, eggplant dip is a synonym for baba ganoush, a popular Levantine dish made with roasted eggplant and served as a "meze," aka appetizer, on a platter with pita bread and other dips, falafel, and small dishes.

    We wanted to share our baba ganoush recipe with you because it's effortless to make and because this is one of our favorite dips, hands down.

    In the traditional recipe, the eggplant is roasted over an open flame to infuse it with a smoky flavor, then peeled, and the flesh mashed either with mortar and pestle or finely chopped with a knife.

    However, we modified the recipe slightly to make it more everyday friendly, roasting the eggplant in the oven, scooping it out of its peel, and blending it with a food processor.

    The result is a light, creamy, silky-textured dip that we serve in a bowl garnished with some good extra virgin olive oil and chopped fresh flat-leaf parsley and mint.

    Dig in with some warm pita bread, close your eyes, and you'll experience the herby, fruity, earthy, smokey, and tangy flavor of this middle-eastern delicacy.

    pita bread dipped in eggplant dip

    Ingredients

    ingredients for baba ganoush
    Ingredients for baba ganoush: eggplants, tahini, lemon juice, extra virgin olive oil, salt, garlic, fresh mint, and fresh parsley.

    Eggplant

    Use globe eggplant (aubergine) the dark-purple variety you can find in most grocery stores. Italian eggplant is good too.

    Tahini

    It is crucial to use tahini made from 100% hulled sesame seeds, preferably imported from a middle eastern or Levantine country like Lebanon or Palestine.

    The tahini should be light in color and pourable. Avoid dark sesame pastes made with whole (skin-on) sesame seeds and other ingredients. They are often bitter and unpleasant to eat, and the eggplant dip won't be as delicious.

    We cannot stress this enough; the wrong tahini will ruin this recipe. The right one will make it a winner.

    Lemon

    A couple of tablespoons of freshly squeezed lemon juice is all you need to add freshness to the eggplant dip. You can use one or two extra tablespoons if you like the recipe extra tangy.

    Garlic

    Garlic should not be the dominant flavor in baba ganoush. We'd recommend starting with half garlic clove only to add more later if you like the dip more garlicky.

    Make sure to chop the garlic before adding it to the food processor for the best results.

    Salt and Pepper

    Sea salt or kosher salt are good options. We add a tiny bit of black pepper for roasting the eggplant.

    Fresh parsley and mint

    Add fresh flat-leaf parsley and fresh mint, finely chopped, on top to garnish the baba ganoush right before serving it. Eggplant, parsley, and mint fit perfectly together.

    Olive oil

    We recommend a good quality extra virgin olive oil because we drizzle it on top of the eggplant dip, and you'll taste its flavor. A low-quality oil will ruin your baba ganoush. We also use some oil to roast the eggplant.

    Other ingredients

    Add smoked paprika and ground cumin for more aroma. Start with ¼ of a teaspoon each.

    eggplant dip with chickpeas
    Eggplant dip variation with chickpeas.

    Instructions

    Preheat the oven to 430°F or 220°C. Line a baking tray with parchment paper, then wash, dry, and cut the eggplants in half lengthwise.

    Score the flesh of the eggplant with a knife, then season with olive oil, salt, and pepper.

    Consideration: roasting the eggplant cut in half, as opposed to roasting the whole eggplants, allows for the extra moisture to evaporate, and you won't have to drain the excess liquid in a colander. Also, cut this way, the flesh is easier to scoop out.

    eggplant boats on a baking tray

    Arrange the eggplants cut side down and bake at 430°F or 220°C for 50 minutes.

    Tip: for an extra smokey flavor, turn the broiler on and broil for 5 to 10 minutes to slightly char the peel of the eggplant. You can also grill the eggplant until tender instead of baking it.

    roasted eggplants

    Let eggplants cool down for 10 minutes, then scoop the flesh out of the peel with a spoon, and transfer it into a food processor.

    scooping out the flesh of roasted eggplants

    Add the garlic, lemon juice, tahini, and salt, then pulse a few times until you reach your desired consistency.

    eggplant flesh in food processor

    Tip: baba ganoush should be creamy, with a bit of texture, and not completely smooth. Taste and adjust for salt and lemon juice.

    eggplant dip in food processor

    Transfer to a serving bowl, swirl it with the back of a spoon, and top with finely chopped parsley and mint, a generous drizzle of olive oil, and optionally some smoked paprika.

    Serve baba ghanouj with freshly baked flatbread , warm pita bread, pita chips, crackers, or raw vegetable sticks like red peppers, carrot sticks, or cherry tomatoes and cucumber discs.

    baba ganoush topped with fresh parsley, mint, and olive oil

    Variations

    Chipotle Eggplant Dip

    eggplant dip with chipotle peppers in adobo

    If you love stronger smokey and spicy flavors, you will love this variation of baba ganoush with hot chipotle peppers in adobo sauce.

    We had some chipotle peppers left over from our delicious chipotle sauce, and we thought, why not try them in baba ganoush. After all, eggplant is delicious with some extra spice and smokiness. It was one of the best improv recipes we've ever put together.

    To make it, you'll need one to three chipotle peppers in adobo sauce, depending on your spice tolerance. Add them to the blender with the rest of the ingredients, and pulse until creamy. It's hot, smokey, earthy, and a must-try for chipotle lovers.

    Chickpea Eggplant Dip

    eggplant dip with chickpea

    This one is a kind of hummus with roasted eggplant. What we like about this variation is that the chickpeas add nutrition (protein and healthy carbs) and make the dip more satiating.

    To make it, add one 15-ounce can of chickpeas, drained and rinsed, to the other ingredients in the food processor. Double the lemon juice and salt, and add an extra tablespoon or two of tahini. Blend until creamy and smooth.

    Melitzanosalata (Greek eggplant dip)

    Melitzanosalata is a Greek eggplant dip that shares a lot of similarities to the original recipe of baba ganoush. We make this when we run out of tahini or don't want to use our food processor.

    To make it, roast the eggplant as described in our recipe. Then, scoop the flesh out with a spoon and add it to a bowl.

    Next, Add:

    • ¼ finely chopped red onion
    • 4 tablespoons of finely chopped parsley
    • 1 finely chopped garlic clove
    • ½ teaspoon of salt
    • ¼ teaspoon of pepper (or red pepper flakes)
    • 3 tablespoons of lemon juice (or red wine vinegar)
    • 2 to 3 tablespoons of extra virgin olive oil

    Mash with a fork to reduce the eggplant flesh into smaller pieces, stir, then let rest in the fridge for about 15 minutes before serving. It should look like a mix between a dip and a Mediterranean eggplant salad.

    Sprinkle with freshly chopped parsley, mint, onion, a drizzle of olive oil, and a squeeze of lemon juice. Serve with olives, on pita, flatbread, or other toasted bread.

    Serving suggestions

    This eggplant dip can easily upgrade your meal or appetizer with an added creamy texture and a mild earthy flavor. Here are some of the best ways to eat it:

    • As a dip (mezze platter): served with flatbread, warm pita, tabbouleh, shirazi, crostini, and veggie sticks.
    • Use as a spread: in a sandwich with grilled tofu, lettuce, and slices of tomato.
    • In a wrap: in our chickpea crepes or piadina wrap.
    • With a salad: such as chickpea salad, quinoa salad, or couscous salad.
    • On top of bowls: add a dollop or two on top of your favorite grain bowl. Ours is a bowl of rice salad and one of barley salad.

    More eggplant recipes

    Eggplant is versatile when cooked. It works in so many different recipes, here are some of our favorites:

    • Grilled eggplant
    • Air fryer eggplant 3 different ways
    • Tofu cream cheese with eggplant variation
    • Pasta alla Norma
    • Eggplant caponata

    Or try any of these 35 ideas to cook with eggplant.

    More dip recipes

    In need of ideas for more dips? These are perfect for guests and game nights:

    • White bean dip
    • Romesco sauce
    • Vegan sour cream
    • Guacamole
    • Tzatziki
    • Olive tapenade
    • Vegan mayo

    Or get even more inspiration from our 25 best vegan sauce recipes.

    Storage

    Store baba ghanoush in an airtight container in the fridge for two to three days. Add fresh herbs and a drizzle of olive oil before serving. We don't recommend freezing this recipe.

    For many more starter ideas, check out our starters category page.

    Recipe

    baba ganoush eggplant dip

    Eggplant Dip - Baba Ganoush

    Author: Nico
    Our roasted eggplant dip is an excellent appetizer with roasted eggplant, lemon, garlic, and tahini. It has a creamy-dreamy texture with a silky mouth feel that is impossible to resist.
    We get inspiration from the classic recipe of middle eastern baba ganoush to make this simple and delicious eggplant dip.
    Print Recipe Pin Recipe Share Recipe
    5 from 3 votes
    Prep Time 10 mins
    Cook Time 50 mins
    Total Time 1 hr
    Course Appetizer, Side dish
    Cuisine Middle-Eastern
    Servings 4 - 6 people
    Calories 101 kcal

    Equipment

    • Food processor

    Ingredients
     
     

    • 2 medium eggplants (about 2½ pounds) (+ 1 tablespoon olive oil, ¼ teaspoon salt, ¼ pepper to season them before roasting)
    • 3 tablespoons tahini (made with 100% hulled sesame seeds)
    • 2 tablespoons lemon juice (freshly squeezed)
    • ½ clove garlic (or more to taste)
    • ½ teaspoon salt
    • 2 tablespoons flat-leaf parsley (finely chopped)
    • 1 tablespon mint (optional, finely chopped)
    • 1 tablespoon olive oil (to drizzle on top)

    Instructions
     

    • Preheat the oven to 430°F or 220°C. Line a baking sheet with parchment paper, then wash, dry, and cut the eggplants in half lengthwise.
      Score the flesh of the eggplant with a knife, then season with olive oil, salt, and pepper.
      eggplant boats on a baking tray
    • Arrange the eggplants cut side down and bake at 430°F or 220°C for 50 minutes.
      Tip: for an extra smokey flavor, turn the broiler on and broil for 5 to 10 minutes to slightly char the peel of the eggplant.
      roasted eggplants
    • Let eggplants cool down for 10 minutes, then scoop the flesh out of the peel with a spoon, and transfer it into a food processor.
      scooping out the flesh of roasted eggplants
    • Add the garlic, lemon juice, tahini, and salt, then pulse a few times until you reach your desired consistency. Taste and adjust for salt and lemon juice.
      eggplant flesh in food processor
    • Tip: baba ganoush should be creamy, with a bit of texture, and not completely smooth.
      eggplant dip in food processor
    • Transfer to a serving bowl, swirl it with the back of a spoon, and top with finely chopped parsley and mint, a generous drizzle of olive oil, and optionally some smoked paprika.
      Serve with freshly baked flatbread, warm pita bread, pita chips, or raw vegetable sticks like red peppers, carrots, or cherry tomatoes.
      baba ganoush topped with fresh parsley, mint, and olive oil

    Video Recipe

    Eggplant Dip but almost Baba Ghanoush

    Notes

    Nutrition information is an estimate for one portion out of four.
    Check out the "variations" chapter for more eggplant dip ideas.

    Nutritional Values

    Nutrition Facts
    Eggplant Dip - Baba Ganoush
    Amount Per Serving
    Calories 101 Calories from Fat 90
    % Daily Value*
    Fat 10g15%
    Saturated Fat 1g6%
    Trans Fat 0g
    Polyunsaturated Fat 3g
    Monounsaturated Fat 5g
    Cholesterol 0mg0%
    Potassium 75mg2%
    Carbohydrates 3g1%
    Dietary Fiber 1g4%
    Sugar 0.2g0%
    Protein 2g4%
    Vitamin A 187IU4%
    Vitamin B6 0.03mg2%
    Vitamin C 6mg7%
    Vitamin E 1mg7%
    Vitamin K 35µg33%
    Calcium 21mg2%
    Folate 16µg4%
    Iron 1mg6%
    Manganese 0.01mg1%
    Magnesium 13mg3%
    Zinc 1mg7%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?We are not much on Instagram, Facebook, and Pinterest. Leave us a comment below instead, it would mean the world to us 🙂

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      24 Best Eggplant Recipes
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      25 Vegan Salad Recipes
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      25 Easy Tofu Recipes
    « Air Fryer Eggplant
    Tomato Bruschetta »

    Reader Interactions

    Comments

    1. Tes

      December 14, 2022 at 5:30 pm

      5 stars
      Absolument délicieux. J'ai mis un gousse d'ail dans la chair à cuire. MERCI!

      Reply

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