If you’re not already in love with eggplant, this Baba Ganoush dip might just change your mind. It’s creamy, smoky, garlicky, and full of rich, savory flavor. It’s honestly, one of my favorite ways to enjoy eggplant!
Perfect for scooping up with crackers, puff pastry sticks, crunchy veggie slices like carrot or cucumber, or spreading on warm toasted ciabatta, this eggplant dip is a hit every time.
Yes, it takes a little time to make because of the roasting step, but it’s absolutely worth it.
And here’s the best part: you can totally grill your eggplants the day before and store them in an airtight container. That way, when you’re ready to whip up the dip, it all comes together fast.
What You’ll Need
To make baba ganoush, you’ll need two medium eggplants, garlic (I always go heavy, but you can go lighter), fresh lemon or lime juice, tahini, a bit of olive oil, parsley, and salt and pepper. If you don’t have fresh parsley, dried works just fine.
I also skip the step that many recipes call for: draining the eggplant.
Why? Because the natural moisture makes the dip smoother and means you can use less oil. It’s a little trick that keeps this dip light, creamy, and totally healthy.
How to Make Baba Ganoush
Start by prepping your eggplants. Give them a good wash and slice them lengthwise. Brush both sides lightly with oil and place them cut-side-down on a baking tray lined with parchment paper or foil.
Roast them at 400°F (200°C) for about 30–40 minutes, or until the skins collapse and you can easily poke through the flesh with a fork.
Once they’ve cooled, scoop the flesh out with a spoon and discard the skins. You can keep the grilled eggplant in the fridge for up to two days if you want to prep ahead – just seal it well so the top doesn’t dry out.
Now comes the fun part: blending.
Roughly chop your garlic (use two cloves for a subtle flavor, or three if you love it as much as I do), tear your parsley, and throw everything – the eggplants, garlic, lemon/lime juice, tahini, a bit of olive oil, salt, and pepper – into a blender or food processor. Blend until smooth, and taste as you go. Want more lemon? More salt? Add as needed.
When it’s done, scoop it into a serving bowl and top with a little swirl of olive oil and a sprinkle of parsley. Serve it with whatever you love: crunchy veggies, pita chips, crackers, toasted bread… it’s honestly good with anything.
Why You’ll Love This Baba Ganoush
- Incredibly flavorful and smoky
- A healthier dip with less oil, no mayo, no dairy
- Vegan and gluten free, depending on what you serve it with
- Perfect for meal prep as you can make the eggplants ahead
- Pairs with everything from raw veggies to fresh bread like ciabatta
📌 Baba Ganoush Eggplant Dip (Recipe Card)
Ingredients
- 2 medium eggplants
- 2–3 cloves garlic, cut into smaller pieces
- 2 tablespoons lemon or lime juice
- ¼ cup tahini
- 2–3 tablespoons olive oil
- Chopped fresh or dried parsley
- Salt and pepper, to taste
Equipment
- Baking tray
- Blender or food processor
- Knife and spoon
- Mixing bowl (optional)
Instructions
- Preheat your oven to 400°F (200°C). Wash and slice eggplants in half lengthwise.
- Brush both sides with olive oil and place cut-side down on a lined baking tray.
- Roast for 30–40 minutes or until the skins have collapsed and the flesh is soft.
- Let cool, then scoop out the flesh with a spoon.
- Add eggplant, chopped garlic, lemon/lime juice, tahini, olive oil, parsley, salt, and pepper to a blender or food processor.
- Blend until smooth. Taste and adjust seasoning if needed.
- Transfer to a bowl, top with parsley and a drizzle of olive oil, and serve with veggies, crackers, or toasted bread.
