This homemade baba ganoush eggplant dip is another classic in the middle eastern household! Think of it like another version of hummus! It can be served with pita, crackers or even spooned into a Mediterranean bowl to add in some extra deliciousness. It also makes for a great addition to a healthy bento box lunch. You’ll probably and by probably I mean definitely need a breath mint later but who can pass up this garlicky goodness. This baba ganoush recipe is so yummy & super easy to make so I hope you give it a try!
This baba ganoush is a recipe my father grew up making us. He shared it with me and I am so excited to be sharing it with all of you.
If you love this recipe, you will absolutely love my authentic hummus recipe too.
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Ingredients
- Small Eggplant, Roasted
- Tahini
- Plain Yogurt (optional)
- ½ Lemon, Juiced
- Garlic
- Salt
See recipe card for quantities.
Instructions
- Preheat your oven to 400 F and set your rack to the middle position.
- Poke holes throughout your eggplant using a fork and place it on a parchment lined baking sheet. Roast your eggplant at 400 F for 15 min, flip and roast for another 15 minutes. Broil for 2-3 minutes on each side. Watch carefully to make sure it doesn’t burn. Remove from the oven and set aside your eggplant to cool.
- Peel your eggplant with your fingers. You may need to wait 10-15 minutes so it’s not too hot! Once peeled, place in a food processor and pulse quickly 5-6 times. You want it to get broken apart but not too smooth. If you want, you can also mash with a fork as an alternative to using the food processor.
- Once eggplant is pulsed, place in a separate bowl, add in your salt, pressed garlic, lemon, tahini and yogurt (if using). Mix very well. Top with olive oil and serve with pita!
Hint: Using a food processor is optional but encouraged as it makes it much easier to get the desired texture! If you like your baba ganoush smooth, you can process for longer but my family and I personally the more choppy texture.
Substitutions
This baba ganoush eggplant dip is already gluten-free. If you skip the yogurt, this recipe is vegan, vegetarian,and dairy-free.
Variations
- Spicy – add chili pepper flakes on top to make give this recipe a kick.
- Deluxe – serve this as mart of a mezze platter with some hummus, labne, tabbouli and pita bread.
- Kid friendly – this recipe is already kid friendly!
Equipment
All you need to make this baba ganoush eggplant dip is an oven and a food processor.
If you are in the market for a food processor, this is the one I have and absolutely love.
Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.
Storage
Store in an air tight container in the fridge for up to a week or 7 days.
Top tip
Make sure that your eggplant is cooked through fully. It should be fork tender on the inside.
FAQ
Yes, this recipe is gluten-free!
Yes, this recipe is vegan and vegetarian if you skip the yogurt which is optional.
More Appetizer
Looking for some more appetizer ideas? Try these:
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Homemade Baba Ganoush (Eggplant Dip)
Equipment
- 1 Food Processor (Optional)
Ingredients
- 1 small eggplant roasted
- 2 Tbs tahini
- 1 Tbs yogurt optional
- ½ lemon
- 1 garlic pressed
- ½ teaspoon salt or to taste
Instructions
- Preheat your oven to 400 F and set your rack to the middle position.
- Poke holes throughout your eggplant using a fork and place it on a parchment lined baking sheet. Roast your eggplant at 400 F for 15 min, flip and roast for another 15 minutes. Broil for 2-3 minutes on each side. Watch carefully to make sure it doesn’t burn. Remove from the oven and set aside your eggplant to cool.
- Peel your eggplant with your fingers. You may need to wait 10-15 minutes so it’s not too hot! Once peeled, place in a food processor and pulse quickly 5-6 times. You want it to get broken apart but not too smooth. If you want, you can also mash with a fork as an alternative to using the food processor.
- Once eggplant is pulsed, place in a separate bowl, add in your salt, pressed garlic, lemon, tahini and yogurt (if using). Mix very well. Top with olive oil and serve with pita!
Notes
Nutrition
Food safety
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
Always have good ventilation when using a gas stove
Caroline says
Sooooo easy to make and it tastes just like my middle eastern friend’s version that her parents made us all the time.