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    Home | Side Dishes

    Eggplant Dip Recipe (Baba Ganoush Without Grill)

    Dated: June 22, 2021 Last Modified: April 1, 2022 by Sarah Mock 1 Comment. As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

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    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.
    Jump to Recipe Print Recipe
    Eggplant Dip in a red bowl

    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.

    roasted Eggplant Dip
    Roasted eggplant dip with vegetable dippers

    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 Dip ingredients
    Roasted eggplant dip ingredients
    • 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

    roasted Eggplant Dip in a red bowl on a black slate with fresh vegetables
    1. Preheat oven to 425 F. roasted eggplant, whole
    2. 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.
    3. 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. roasted eggplant pulp in a mesh strainer
    4. Place the eggplant flesh in a fine-mesh strainer and allow the excess liquid to drain into a sink or bowl for 10 minutes. all ingredients for Eggplant Dip in a food processor bowl
    5. Add the drained eggplant in a food processor along with the remaining ingredients. puree of Eggplant Dip in a food processor
    6. Puree, then taste and adjust seasonings to your taste.
    7. For best flavor, refrigerate for one hour before serving.
    close photograph of Eggplant Dip in a red bowl
    classic baba ganoush spread

    Frequently asked questions, answers and tips:

    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.

    Stay in touch with me through social media @ Instagram, Pinterest, and Facebook. Don't forget to tag me when you try one of my recipes!

    Eggplant Dip in a red bowl

    Eggplant Dip Recipe (Baba Ganoush)

    Sarah Mock
    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.
    5 from 8 votes
    Print Recipe
    Note From Sarah

    There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

    Prep Time 5 mins
    Cook Time 45 mins
    puree 2 mins
    Total Time 52 mins
    Prevent your screen from going dark, toggle to button to the right to turn GREEN
    Course Dips & Salsas
    Cuisine Mediterranean
    Servings 1 cup
    Calories 313 kcal

    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

    Serving: 4servingsCalories: 313kcalCarbohydrates: 39gProtein: 10gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gSodium: 22mgPotassium: 1287mgFiber: 16gSugar: 17gVitamin A: 1113IUVitamin C: 25mgCalcium: 101mgIron: 3mg

    Nutrition Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Let us know how it was!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®

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    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.

    Reader Interactions

    Comments

    1. Allyssa

      June 23, 2021 at 7:18 am

      5 stars
      Thanks a lot for this amazing eggplant dip recipe! It taste really delicious and very easy to make! Will make it again!

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    Sarah Mock

    Sarah Mock Headshot 2022 SavoringTheGood.com

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
    Learn More about me!

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