Roasted eggplant dip is made by oven roasting whole eggplants and blending the roasted pulp with a combination of tahini, garlic, and spices to make a classic baba ganoush spread.
Serve this creamy eggplant dip with pita or cracker for a great snack or party appetizer.
Here is why this baba ganoush recipe is amazing:
- The perfect accompaniment to Naan bread.
- Easy vegetable spread to serve with cut-up vegetables.
- Serve on a charcuterie and cheese board for another layer of delicious flavor and texture.
What you needed to make eggplant dip:
- Eggplant - stem removed (optionally peeled) - I recommend a Sicilian eggplant or an Italian eggplant. They both are large with tender flesh and have distinctive purple flesh.
- Tahini Paste - also known as sesame seed paste. I find tahini in the refrigerated deli section of my grocery store but can also be found in the middle eastern aisle.
- Lemon Juice - to taste. Fresh is best but use bottled if fresh is not available. Don't skip the lemon juice.
- Extra Virgin Olive Oil
- Garlic cloves, minced - I also will substitute in garlic confit for a more roasted garlic flavor.
- Paprika - optional but delicious.
- Salt and Pepper, to taste
How to make Eggplant Dip
- Preheat oven to 425 F.
- Remove stem from eggplant and wrap the eggplant in foil, drizzling the eggplant with a few teaspoons of olive oil before closing the foil and place on a cookie sheet. Bake for 45 minutes.
- Once the eggplant is cool enough to handle, remove it from the tinfoil and cut in half, scooping out the eggplant flesh, discarding the skin.
- Place the eggplant flesh in a fine-mesh strainer and allow the excess liquid to drain into a sink or bowl for 10 minutes.
- Add the drained eggplant in a food processor along with the remaining ingredients.
- Puree, then taste and adjust seasonings to your taste.
- For best flavor, refrigerate for one hour before serving.
Frequently asked questions, answers and tips:
Melitanosalata is smoked eggplant and baba ganoush uses roasted eggplant.
Yes, roasted eggplant dip does need to be refrigerated. In fact, the flavors develop even more when stored in the fridge.
Eggplant Dip Recipe (Baba Ganoush)
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Ingredients
- 1 eggplant about 2 pounds
- 1 tablespoon vegetable oil
- 2 T tahini paste
- 2 T lemon juice
- 2 cloves garlic
- 1 teaspoon paprika
- salt and pepper to taste
Instructions
- Preheat oven to 425 F.
- Remove stem from eggplant and wrap the eggplant in foil, drizzling the eggplant with a few teaspoons of olive oil before closing the foil and place on a cookie sheet. Roast for 45 minutes.1 eggplant, 1 tablespoon vegetable oil
- Once the eggplant is cool enough to handle, remove it from the tinfoil and cut in half, scooping out the eggplant flesh, discarding the skin.
- Place the eggplant flesh in a fine-mesh strainer and allow the excess liquid to drain into a sink or bowl for 10 minutes.
- Add the drained eggplant in a food processor along with the remaining ingredients.1 eggplant, 2 T tahini paste, 2 T lemon juice, 2 cloves garlic, 1 teaspoon paprika, salt and pepper
- Puree, then taste and adjust seasonings to your taste. For best flavor, refrigerate for one hour before serving.
Notes
What is the difference between Baba Ganoush and Melitzanosalata?
Melitanosalata is smoked eggplant and baba ganoush uses roasted eggplant.Does eggplant dip need to be refrigerated?
Yes, roasted eggplant dip does need to be refrigerated. In fact, the flavors develop even more when stored in the fridge.Nutrition
Nutrition Disclosure
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Allyssa
Thanks a lot for this amazing eggplant dip recipe! It taste really delicious and very easy to make! Will make it again!