Creamy Baba Ganoush Recipe Easy Smooth Roasted Eggplant Dip
A smooth and velvety roasted eggplant dip with tahini, garlic, and lemon juice, perfect for entertaining or a healthy snack.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Cuisine: Mediterranean
Ingredients
Scale
- 2 medium eggplants (about 2 pounds / 900 g), firm and glossy
- 1/3 cup tahini (80 ml), smooth and well-stirred
- 2 large garlic cloves, peeled
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 1 teaspoon salt, or to taste
- 1/2 teaspoon ground cumin (optional)
- 1/4 teaspoon smoked paprika (optional)
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it to prevent sticking.
- Prick each eggplant several times with a fork or knife to allow steam to escape. Slice them in half lengthwise.
- Place the eggplant halves cut-side down on the baking sheet. Roast for about 35-40 minutes, or until the skin is deeply wrinkled and the flesh is very tender.
- Cool slightly, then scoop out the flesh using a spoon and transfer it to a strainer or colander. Let it drain for 10 minutes to remove excess moisture.
- Peel and roughly chop the garlic cloves. Juice the lemon and have the tahini and spices ready.
- In a food processor, combine the roasted eggplant flesh, tahini, garlic, lemon juice, olive oil, salt, cumin, and smoked paprika (if using). Process until smooth and creamy, scraping down the sides as needed. Taste and adjust salt or lemon juice to your liking.
- Transfer to a serving bowl. Drizzle with a little extra olive oil and scatter fresh parsley on top.
- Serve at room temperature. Refrigerate leftovers covered for up to 3 days.
Notes
Roasting the eggplant until very soft and smoky is key to authentic flavor. Drain the roasted eggplant flesh to avoid watery dip. Pulse the food processor in intervals for better texture control. Adjust seasoning gradually, especially lemon juice and salt. For milder garlic flavor, roast garlic cloves with eggplant or reduce amount. Leftovers keep well refrigerated for up to 3 days and taste better after resting.
Nutrition
- Serving Size: About 1/4 cup (60 g)
- Calories: 100
- Sugar: 3
- Sodium: 200
- Fat: 8
- Saturated Fat: 1
- Carbohydrates: 6
- Fiber: 3
- Protein: 3
Keywords: baba ganoush, roasted eggplant dip, creamy dip, Mediterranean dip, tahini dip, healthy snack, vegan dip, gluten-free dip