Roasted Eggplant Dip - Baba Ganoush (Video Recipe)

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 love all the positive feedback I've received from all of you so far, and I love 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. He 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 also an option.

Ingredients and substitutes

• 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 baba ganoush 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.

Step by step instructions (Save/Pin)

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. 

SAVE THIS RECIPE ON PINTEREST FOR LATER. TRIED MY RECIPE? SHARE IT WITH ME, PLEASE.
Share a picture of your work with me by uploading an image here below my image on this board. You can also find a collection of my tutorials and recipes here on Pinterest.

Roasted Eggplant Dip - Baba Ganoush

Author: Veena Azmanov

5 from 17 votes

Print Pin Rate

Share by Email Share on FB Save Grow Saved! Add to Favorite Saved!

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.

Video

Ingredients 

1x2x3x

• ▢ 1 lb (450 g) Eggplant (1 large)
• ▢ ½ tsp (0.5 tsp) Garlic
• ▢ ¼ tsp  (0.25 tsp ) Pepper
• ▢ ½ tsp  (0.5 tsp ) salt
• ▢ 2 tbsp (2 tbsp) Raw Tahini or 3 tbsp tahini sauce
• ▢ 2 tbsp (2 tbsp) Olive Oil
• ▢ ¼ tsp  (0.25 tsp ) paprika for garnish
• ▢ 1 tbsp lemon juice

Cook ModePrevent your screen from going dark

Follow Veena Azmanov on Pinterest

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.

Nutrition Information

Calories: 80- kcalCarbohydrates: 8- gProtein: 2- gFat: 4- gSaturated Fat: 0- gCholesterol: 0- mgSodium: 306- mgPotassium: 292- mgFiber: 3- gSugar: 4- gVitamin A: 40- IUVitamin C: 2.8- mgCalcium: 21- mgIron: 0.6- mg

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

Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov

Add to CollectionGo to Collections

Hungry for more?

Lebanese Roasted Eggplant Salad Homemade Tahini Sauce Cheesy Baked Eggplant Slices Recipe Healthy Hummus (Greek Yogurt) Hummus with Meat Potato Stuffed Pita Bread Recipe