Roasted Eggplant Dip – Baba Ganoush (Video Recipe)

How to make the best Baba Ganoush – Roasted Eggplant Dip

A creamy, smoky roasted eggplant dip. This middle eastern dip, also known as Baba Ganoush takes as little as five minutes to mix once the eggplant is roasted. The eggplant gets a smoky flavor from the stovetop roasting, creaminess from the tahini, olive oil, and a touch of garlic. Perfect to serve as a dip or a salad with warm pita bread or toasted pita nachos. 

We have finally come to the end of 2018. Where has this year gone? Feels like this year went by so quickly. I took a year or more break from cake decorating and it still feels like I’m going in for an extension. I do like that I do cakes for fun and less for orders. That way I am in total control of what I want to make and my time. My kids get more of me rather than me being all day busy baking and decorating.  

The best part about this year for me has been that I got to spend more time on my blog. For a long time, I had tons of recipes photographed to share on the blog but never had time to write and share those recipes. This year I wrote a lot of posts, redid a lot of old recipes and took new pictures.  I’ve loved all the positive feedback I’ve received from you all so far and I loving being a food blogger now more than ever. 

Love it or hate it?

Do you love eggplant? I know there are those who hate it and then there are those like me who can never get enough of eggplant. I love eggplant. Unlike other kids, I loved eggplant as a kid. And what’s weird is both my kids think they don’t like eggplant. 

Aadi won’t eat any curry or other eggplant dishes but he loves this eggplant recipe but does not know it’s with eggplant. As a kid, he has called it ganoush salad. The truth is, he loves all things tahini or middle eastern.  His favorite being shawarma, hummus, and falafel. You can give him a sandwich with cold cuts and use tahini sauce as a spread. My Rhea will lick tahini from the jar like it’s honey and she loves halva cake very much. I guess they both take after their Middle Eastern father. This is one of Ziv’s favorite dishes. 

About this recipe 

Though this is a dip we eat it like a salad. For us, it’s like a sandwich spread or a light meal on its own with Pita bread. One day a week, usually on Thursday, we have either hummus or this roasted eggplant dip with tahini for lunch with a side salad which sometimes can be my Lebanese roasted eggplant salad. It’s really very simple to make. Often, I roast the eggplant ahead of time during the week and save it in the fridge. That way it takes me just 5 minutes to make this dip and a few minutes to heat up the pita. Sometimes, it homemade pita but often it’s fresh pita from the local bakery.  

If you’ve been to any Middle Eastern restaurant you probably have had this served as a dip, appetizer or side. It is made in many version all over with small variations. The Arabic equivalent for this is called Mutabal. Some restaurants even have this as a salad on the menu. It makes a great combination with meat dishes such as shawarma or kebabs over any Middle Eastern bread from pita to laffa or lavash.

As you can see in this video, this is probably the easiest dip or salad you can make. The roasting takes about 15 to 20 minutes. Since this can be eaten warm or cold making this ahead of time is an option too.  [

Let’s talk ingredients and substitutes (Save/Pin)

• Eggplant – here in the middle east we often get a seedless eggplant called Baladi which works well for this recipe. However, I’ve always used regular large eggplant and it’s simple, easy and delicious.
• Garlic – a little goes a long way – so add less not more.
• Tahini – you can use raw tahini straight out of the jar. I love my babaganoush more creamy so I use prepared tahini sauce. Tahini sauce is a staple in my home so it’s always in the fridge for our salads and pita sandwiches. Plus it’s much healthier than other salad dressings.
• Olive oil – the oil here is for flavor so pick the good olive oil and you will enjoy this dip. It adds flavor, volume, and creaminess to the eggplant.

Useful Tips and Tools 

• Use a grill pan to roast the eggplant. Never use non-stick as it will ruin the nonstick surface. I use an old pan as the juices do stick to the pan.
• A mixing bowl to combine everything.
• Serving plate to serve the baba ganoush.

How to make Baba Ganoush – Roasted Eggplant Dip (Save/Pin)

Ingredients

• 1 large Eggplant (1 lb) 
• 1/2 tsp minced garlic
• 1/4 tsp Pepper
• 1/2 tsp salt
• 1 tbsp lemon juice
• 3 tbsp Tahini – raw or sauce
• 2 tbsp Olive Oil  
• 1/4 tsp paprika (for garnish) 

Method

Prepare

• Pierce the eggplant with a knife a few times so the juices can flow out.
• Then roast on the stove top – I use an old metal (not non-stick) pan
• Flip it on all sides at interval making sure it does not burn 
• Roast until it’s soft and pulp -mush. 
• Once done – cool until just warm. 

Prepare Dip

• Scoop out the flesh into a bowl 
• Mix well to break up any of the strings 
• Add garlic, lemon juice, salt, pepper, and tahini – stir well.
• Finally, add olive oil. 
• Taste and adjust seasoning 

Serve

• Transfer to a serving platter. 
• Garnish with more tahini, olive oil 
• Sprinkle with paprika and black sesame seeds (optional) 
• Serve with warm pita bread or toasted pita chips. 

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Roasted Eggplant Dip – Baba Ganoush

Author: Veena Azmanov

5 from 17 votes

Print Pin Rate

Prep Time: 5 mins

Cook Time: 20 mins

Total Time: 25 mins

Calories: 80kcal

Adjust Servings Here: 4 servings

Description

A creamy, smoky roasted eggplant dip. This middle eastern dip, also known as Baba Ganoush takes as little as five minutes to mix once the eggplant is roasted. The eggplant gets a smoky flavor from the stovetop roasting, creaminess from the tahini, olive oil, and a touch of garlic. Perfect to serve as a dip or a salad with warm pita bread or toasted pita nachos.

Equipment /Tools

• Blender
• Mixing Bowl Glass
• Measuring Spoons
• Spatula

Ingredients

• 450 grams Eggplant (1 large)
• 1/2 tsp Garlic
• 1/4 tsp  Pepper
• 1/2 tsp  salt
• 2 tbsp Raw Tahini or 3 tbsp tahini sauce
• 2 tbsp Olive Oil
• 1/4 tsp  paprika for garnish
• 1 tbsp lemon juice

Metric – US customary

ADJUST SERVINGS HERE – 4 servings

Conversions – Switch between Metric & US for other measurement options

Instructions

Prepare

• Pierce the eggplant with a knife a few times so the juices can flow out.
• Then roast on the stove top – I use an old metal (not non-stick) pan
• Flip it on all sides at interval making sure it does not burn
• Roast until it’s soft and pulp -mush.
• Once done – cool until just warm.

Assemble

• Scoop out the flesh into a bowl
• Mix well to break up any of the strings
• Add garlic, lemon juice, salt, pepper, and tahini – stir well.
• Finally, add the olive oil.
• Taste and adjust seasoning

Serve

• Transfer to a serving platter.
• Garnish with more tahini, olive oil
• Sprinkle with paprika and black sesame seeds (optional)
• Serve with warm pita bread or toasted pita chips.

Recipe Video

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Nutrition Information

Calories: 80kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 306mg | Potassium: 292mg | Fiber: 3g | Sugar: 4g | Vitamin A: 40IU | Vitamin C: 2.8mg | Calcium: 21mg | Iron: 0.6mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Keywords – eggplant, healthy, salad

Did you make this recipe? I’d love to hear how it was.Mention @veenaazmanov or tag me on Instagram #veenaazmanov

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