Roasted Eggplant Dip (Baba Ganoush)
Roasted Eggplant Dip, or Baba Ganoush, is a smoky, creamy dip full of Mediterranean flavor. A healthy appetizer that’s perfect for entertaining!
Servings: 8 servings
Calories: 84kcal
Equipment
- grill (can use an oven if grill is not available)
- food processor
- strainer
- lemon zester
- garlic press
Ingredients
- 2 pounds eggplant 2 large globe variety
- 3 Tablespoons freshly squeezed lemon juice from 1 lemon
- 1 teaspoon lemon zest
- 2 Tablespoons tahini
- 2 Tablespoons olive oil plus more for garnish
- 1 garlic clove pressed through a garlic press
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 Tablespoon parsley minced
Instructions
- Prep Eggplant: Use a fork to poke holes all over the eggplant skin.
- Grill Eggplant: Place eggplants directly on the grill grate, cover, and roast for 20-25 minutes, turning 3-4 times, until it's soft and charred. Alternatively, roast in a 425ºF oven for 30 minutes, and place under the broiler to char.
- Make the Base: Zest and juice one lemon (you should get about 1 teaspoon zest and 3 tablespoons juice). Press or finely mince one garlic clove.
- Cool and Drain: Remove eggplants from grill, place in a large bowl, cover, and let cool for 15 minutes. Slice off ends, cut in half lengthwise, scoop out the flesh into a fine mesh strainer set over a bowl, and let drain for 5 minutes. Don't skip this step!
- Mix the Dip: Transfer the drained eggplant to a food processor. Add lemon juice, zest, olive oil, tahini, garlic, salt, and pepper. Pulse 6-8 times, leaving some small chunks for texture.
- Serve: Spoon the baba ganoush into a shallow bowl, drizzle with olive oil, sprinkle minced parsley, and enjoy! Makes about 1½ to 2 cups.
Notes
- Store baba ganoush in an airtight container in the refrigerator for up to 3 days.
- For best flavor, let it come to room temperature before serving. Enjoy leftovers as a spread, dip, or topping! It tastes great as a base for avocado toast too.
- Don’t skip poking holes in the eggplant skin, this helps it cook evenly.
- Adjust garlic amount to taste, adding a second clove if you want more punch.
- If the tahini has separated, stir it well before adding to the mixture for a smooth consistency.
- Make sure to drain the eggplant thoroughly after grilling to avoid a watery dip.
Nutrition
Serving: 1serving | Calories: 84kcal | Carbohydrates: 8g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 77mg | Potassium: 288mg | Fiber: 4g | Sugar: 4g | Vitamin A: 72IU | Vitamin C: 6mg | Calcium: 18mg | Iron: 0.5mg