Creamy Baba Ganoush Recipe Easy Smoky Roasted Eggplant Dip
A silky, smoky, and slightly tangy baba ganoush made by roasting eggplants until charred and blending with tahini, garlic, lemon juice, and olive oil for a creamy Mediterranean dip.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Cuisine: Mediterranean
Ingredients
Scale
- 2 medium globe eggplants (about 2 pounds / 900 g)
- 1/4 cup tahini (60 ml)
- 2 cloves garlic, minced
- 3 tablespoons freshly squeezed lemon juice
- 3 tablespoons extra virgin olive oil, plus extra for drizzling
- 1 teaspoon salt (sea salt or kosher salt preferred)
- 1/2 teaspoon smoked paprika (optional)
- 1/4 teaspoon ground cumin (optional)
- A handful of fresh parsley, chopped (optional)
Instructions
- Preheat your oven to 450°F (232°C). Place the whole eggplants on a baking sheet; pierce them a few times with a sharp knife or fork to prevent bursting.
- Roast for about 30-40 minutes, turning halfway through, until the skin is deeply charred and the flesh feels soft when pressed.
- Let the eggplants cool completely to make peeling easier and preserve smoky flavor.
- Once cool, slice each eggplant lengthwise and scoop out the soft flesh into a bowl, avoiding the bitter skin.
- Add the minced garlic, tahini, lemon juice, olive oil, salt, smoked paprika, and cumin to the bowl.
- Transfer the mixture to a food processor or blender and pulse until smooth and creamy, about 1-2 minutes, scraping down the sides as needed.
- Taste and adjust seasoning with more salt, lemon juice, or olive oil if desired.
- Transfer to a serving bowl, drizzle with extra olive oil, and garnish with chopped parsley.
- Let rest at room temperature for 15-20 minutes before serving to allow flavors to meld.
Notes
Do not skip roasting the eggplant to get the signature smoky flavor. Cool eggplants before peeling to avoid burns and preserve texture. Use a food processor for the creamiest texture. Adjust lemon juice and salt gradually. Let the dip rest before serving to meld flavors. If dip is watery, strain excess moisture or add more tahini to thicken. Store in airtight container in fridge up to 3 days; bring to room temperature before serving.
Nutrition
- Serving Size: About 1/4 cup (60 g)
- Calories: 90
- Fat: 7
- Carbohydrates: 6
- Fiber: 3
- Protein: 2
Keywords: baba ganoush, eggplant dip, smoky dip, tahini dip, Mediterranean appetizer, roasted eggplant, creamy dip