Baba ganoush eggplant dip is a delicious, flavorful, and vegan Mediterranean dip. Loaded with roasted eggplants, olive oil and tahini, and fresh flavors of lemon and garlic, this healthy creamy dip is a must-try. Plus, it's easy to prepare in just a few simple steps, can be made ahead, and stores well (some say it tastes better the next day or two!). Serve this eggplant dip as an appetizer on game day or a last minute snack.
What is Baba Ganoush?
Baba ganoush is a creamy eggplant dip. Most versions use roasted eggplant but we are grilling ours whole until crispy on the outside and creamy in the middle, and are then mixed with garlic and tahini. It’s an absolute explosion of flavor!
This is not at all like baking or roasting eggplant. The vegetable takes on a smokey flavour that is perfect served with pita bread, crudité, or even as an alternative to a spread on sandwiches. So much flavor!
Why You'll Love Baba Ganoush
- Loaded with Mediterranean flavors. Whenever I am craving a good dip, I seem to always go for Mediterranean. With fresh flavors like lemon, garlic, and tahini, you can't go wrong. Some of my other favorites are: hummus, tzatziki, and tahini sauce.
- You only need 6 simple ingredients. When you hear the words baba ganoush, you might think it's a fancy recipe that sounds really complicated. Well, it’s not. For this recipe, all you need are eggplants, lemon juice, garlic, tahini, olive oil, and salt.
- It's vegan and gluten-free. This delicious dip will satisfy all dietary restrictions. It's vegan, gluten-free, and dairy-free.
Ingredients in Baba Ganoush
Baba ganoush is really simple to make with just a handful of ingredients. Here's what you will need (full list of quantities in recipe card below):
- Italian eggplants
- lemon juice - I recommend using fresh lemon juice for the best flavor.
- garlic - this dip requires some raw garlic, so if you’re not a fan of eating raw garlic, I suggest roasting 1 or 2 cloves instead. You’ll still get that desirable garlic flavour, it will just be more mild and a bit sweeter.
- olive oil - I use extra virgin olive oil.
- sesame seeds and parsley - optional, for garnish.
If you think you don’t like eggplant, you HAVE to give this recipe a try. It’ll change your mind for sure!
How to Make Baba Ganoush
- Prepare the eggplant. Grill for 30-35 minutes, until creamy inside and thin and crispy outside. Then slice in half and scoop out the flesh into a large bowl. Place in a strainer to remove excess liquid, and place into a clean bowl.
- Add remaining ingredients. Add lemon juice and garlic and stir until smooth and creamy. Slowly add tahini and olive oil. Taste and add salt as needed.
- Serve the baba ganoush. Top with a drizzle of olive oil, some sesame seeds, and parsley for garnish. Serve warm or at room temperature with pita bread, crackers, or crudité.
Recipe Tips and Tricks
- How to serve: Serve warm or at room temperature with pita bread, crackers, or crudité (veggies). You can also serve it as a spread in sandwiches on your favorite bread.
- How to store: Store leftover baba ganoush in an airtight container for up to 4 days in the refrigerator. Allow it to come to room temperature before serving.
- How to get the perfect texture: Baba ganoush has a thick and chunky texture. For the best results, use a fork or whisk to mash the baba ganoush. You can also use a food processor to make this eggplant dip smoother.
More Dip Recipes
- 20 Best Dip Recipes
- Classic Hummus
- Easy Tzatziki Sauce (Yogurt Cucumber Dip)
- Baked Spinach Dip
- Olive Tapenade
- Roasted Red Pepper Hummus
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
Baba ganoush eggplant dip is a delicious, flavorful, and vegan Mediterranean dip, loaded with roasted eggplants, olive oil, tahini, lemon, and garlic.
- 3 medium Italian eggplants
- juice from 1 lemon
- 1 small clove of garlic, minced
- 4 tablespoons tahini
- ¼ cup extra virgin olive oil, plus more for serving
- ¼ teaspoon salt
- ½ teaspoon sesame seeds (for garnish)
- parsley (for garnish)
- Heat a grill over medium heat. When hot, place eggplant directly on the grates and grill, turning every 10 minutes, for a total of 30-35 minutes. Eggplant should be creamy on the inside, while the outer skin will be thin and crispy. Remove and place on a large plate or baking sheet, cover with aluminum foil, then let sit for 20 minutes.
- Carefully slice each eggplant in half and scoop the flesh into a large bowl. Discard any bits of skin that fall in with the flesh. Place eggplant in a strainer over a large bowl and let sit for 10 minutes to remove any excess liquid. Return eggplant to a clean bowl.
- Add lemon juice and garlic and stir mixture quickly with a fork or whisk until smooth and creamy, about 2 minutes. While stirring, slowly add tahini and olive oil. Taste and add salt as needed.
- To plate, transfer baba ganoush to a serving bowl. Top with a drizzle of olive oil, some sesame seeds, and parsley for garnish. Serve warm or at room temperature with pita bread, crackers, or crudité.
How to store: Store leftover baba ganoush in an airtight container for up to 4 days in the refrigerator. Allow it to come to room temperature before serving.
How to get the perfect texture: Baba ganoush has a thick and chunky texture. For the best results, use a fork or whisk to mash the baba ganoush. You can also use a food processor to make this eggplant dip smoother.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dip
- Method: Grill
- Cuisine: Mediterranean
Keywords: babaganoush, baba ganoush, eggplant dip, mediterranean dip, vegan eggplant dip