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
- 1/4 cup extra virgin olive oil, plus more for serving
- 1/4 teaspoon salt
- 1/2 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