This Baba Ghanoush Roasted Eggplant Dip is healthy, delicious and addictive! Baba Ghanoush is a Middle Eastern dip for serving with fresh veggies and pita bread. Or use as a flavorful spread in wraps or sandwiches.
I grew up eating fairly tame but delicious American food. You’ll notice that most recipes I post here are English or American recipes. That’s just what I know. But my repertoire and palate are slowly expanding and I’m loving learning to cook outside my own little box. A friend from Lebanon initially introduced me to Baba Ghanoush Roasted Eggplant Dip several years ago and I fell in love! Such a flavorful dip and a great use for roasted eggplant.
You may know that eggplant is an excellent source of dietary fiber, vitamin B1, and copper. Also a good source of manganese, vitamin B6, niacin, potassium, folate, and vitamin K.
The only eggplant dish I remember eating growing up in Rhode Island was Eggplant Parmesan. Eggplant slices dipped in egg, then breaded, pan-fried and baked in the oven with a deliciously seasoned tomato based sauce. Topped with thick slices of melted provolone or mozzarella. It was a real treat, and I remember we got that amazing recipe from the Providence Journal newspaper, published because it was a favorite dish of Governor J. Joseph Garrahy, the RI governor at the time.
So let’s talk eggplant in Baba Ghanoush Roasted Eggplant Dip. This healthy dip is so easy to make and has a unique, smoky flavor that comes from roasting the eggplant in the oven.
Nearly all the time making this dip is spent waiting as the eggplant roasts for an hour. The skin collapses, gets all charred and wrinkly. (That’s a good thing!) I love that you don’t peel the eggplant first. I can be lazy in the kitchen, and if there’s a way to cut a corner, I’ll do it, not bat an eye.
When the eggplant is cool enough to handle, scoop out all that delicious roasted eggplant pulp and discard the skin. Mix the eggplant with the tahini, fresh squeezed lemon juice, crushed garlic and salt. (If you prefer a smooth dip, process the eggplant pulp in the food processor ’til smooth first.)
Drizzle with olive oil and serve Baba Ghanoush Roasted Eggplant Dip with pita wedges or fresh vegetables. Makes a great appetizer or sandwich spread!
Baba Ghanoush Roasted Eggplant Dip
- 2 large eggplants
- 1/3 cup tahini
- 3 tablespoons fresh squeezed lemon juice
- 1 large garlic clove crushed (or more to taste!)
- Salt to taste
- Olive oil
- With the tip of a sharp knife, poke eggplant all around (about six or eight times).
- Line large tray with foil and place eggplant on tray.
- Roast at 400° in oven on top rack for 30 minutes.
- Turn eggplant over and roast for another 30 minutes.
- Remove eggplant from oven and let cool.
- When cool, scoop inside of eggplant into medium sized mixing bowl and discard skin.
- (If you want a smoother textured dip, process eggplant pulp in food processer 'til smooth.)
- Add tahini, crushed garlic, lemon juice, and salt to roasted eggplant pulp.
- Mix with fork 'til well combined.
- Drizzle olive oil on top.
- Enjoy as a dip for pita bread, fresh veggies, or as a spread in wraps and sandwiches.
- Serve immediately and refrigerate leftovers.
You may also like: Roasted Veggie Mediterranean Tortellini
I Love Baba Ghanoush! I don’t think I have ever made it though. I need to try this soon!
Once again Allie your pictures say it all! I love middle eastern food and am happy to say that I am good friends with that friend of yours and what lucky girls we are. She is a fantastic cook (as are you….. Boy am I lucky!) So I have had this yummy dish many times and it is delicious! I have never made it. Now I can. Yay!!! Thank you!
Melissa Falk says
I was looking for a new baba gannoush recipe. This will do the trick. Thanks, Allie.
Shashi @ RunninSrilankan says
You know what Allie, I spent my teen years in Abu Dhabi and grew up eating baba ghanoush at various local eateries and friend’s homes – but never ever have I tried to make it myself. I love that the eggplant is baked whole – I’m always looking for ways to make things easier and I’m thinking I need to give this a try soon. Happy Tuesday friend! xx
Oh I would LOVE to try baba ghanoush in Abu Dhabi, Shashi. Bet it was fabulous. This is such an easy recipe friend, and if you like it smooth, just puree the roasted eggplant pulp in the food processor. Absolutely dee-lish!!! xo
Aunt Pinkie says
Thanks, Allie-this looks great! Will have to try it sooon!
Karen Espalin says
When I worked at a Greek restaurant in Portland we served something similar called Melitzano. Yum.
I’m growing eggplant again this year so I’ll have to give this a try.
Enjoy your day,
I love baba ghanoush and anything made with eggplants… Your pictures looks sooo good, I need to make this soon.
Cheyanne @ No Spoon Necessary says
Giiiiirl, I LOVE Baba Ghanoush and yours looks fabulous! Creamy, dreamy, rich and full of flavor! I totally want to bathe in this deliciousness! Or at least eat it by the serving spoonful! 😉 Just perfect my dear! Cheers, sweets – to a day as fabulous as you! xo
Maris Callahan says
I love eggplant! I’m putting this on the list to make for spring parties.
Michelle | A Dish of Daily Life says
My husband is half Lebanese and his family introduced me to baba ghanoush when we were first married. I love it! I never make it though…I always buy it at a local Arabic restaurant/market! I definitely need to try making my own though, I always make my own hummus. It’s on my list now for once the farmer’s market has eggplant! Thanks for the inspiration!
Oh my, that looks amazing. The pictures are just gorgeous. Healthy, delicious, and relatively easy to prepare… Meets all my favourite criteria! 😉 Seriously will be eating this soon. Xo
Thank you Allie for sharing my recipe. I love this dip and it is sooooo easy to make. I hope everyone enjoys it as much as I do.
And a big thanks to YOU for sharing this delicious recipe, Laila. I love having authentic and delicious recipes to share here! xo
[email protected] Faith Fitness says
Love this! Pinning 🙂
Ashley @ Wishes & Dishes says
I love love love Greek flavors!! Good for you for cooking outside of your “box”! Pinned and can’t wait to try this.
Je ne connaissais pas non plus cette recette comme quoi c’est bien avoir des amis dans tout les coins du monde! J’aimerais vraiment gouter ça! xoxo
Added Kite Hill vegan cream cheese with chives, and nature’s seasoning to taste. It was a hit!
Sounds incredible Zila!!!! What great additions. Thanks for dropping by and sharing your tips!