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Close-up of a blue plate filled with eggplant dip. It's surrounded by crackers and colourful vegetables.

Roasted Eggplant Dip (Baba Ganoush)

This easy, delicious eggplant dip brings all the flavours of the Middle East to your table. It can be served as a snack, or goes perfectly on a mezze platter too.
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Course: Appetizer
Cuisine: Middle Eastern
Keyword: Dip, Easy
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6 people
Calories: 63kcal
Author: Gabby Campbell

Equipment

  • 1 Blender

Ingredients

  • 1 large globe (purple) eggplant
  • ¼ cup tahini
  • ¼ cup lemon juice
  • 2 garlic cloves
  • ½ tsp salt
  • A handful of parsley, chopped, optional
  • Olive oil for drizzling, optional
  • Smoked paprika to sprinkle over, optional

Instructions

  • Cut the green top off the eggplant. Do this by carefully cutting it from underneath the leaves so you don't chop off too much eggplant or the stem in the process.
  • Set the eggplant on a gas stove-top burner over medium-high heat (see note 1). Turn it with a pair of tongs every 3-4 minutes until the skin is completely charred and the eggplant is soft.
  • Take the eggplant off the flame, place it in a large bowl and cover it with a clean tea towel. Leave it to rest for 10-15 minutes.
  • Peel off the charred skin and stem and discard them. Place the eggplant flesh into a food processor.
  • Add in all the remaining ingredients and blend on high for 10 - 15 seconds.
  • Pour the finished dip into a serving bowl, drizzle generously with olive oil then sprinkle with chopped parsley and smoked paprika.
  • Serve at room temperature with warm pita bread, pita chips, carrot sticks, or crusty bread.

Video

Notes

Note 1 - If you don't have a gas stove top or a bbq the eggplant can also be cooked in the oven. To do this preheat the oven to 400ºF/200ºC. Trim the leaves from the eggplant and pierce the flesh with a fork at least 10 times. This will ensure it doesn't explode in the oven! Place the eggplant on a large baking sheet lined with parchment/baking paper and roast for 45-60 minutes or until the eggplant is soft when pressed with a fork. Follow on from step 4 above.

Nutrition

Serving: 50g | Calories: 63kcal | Carbohydrates: 3g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 198mg | Potassium: 60mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 7IU | Vitamin C: 5mg | Calcium: 17mg | Iron: 0.5mg
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