Creamy Roasted Eggplant Dip – Baba Ganoush Inspired

Eggplant, one of the unsung heroes of the vegetable world, transforms into a creamy, smoky masterpiece in this roasted eggplant dip. Inspired by the vibrant flavors of Mediterranean cuisine, this dip is a love letter to the humble eggplant—versatile enough to elevate any meal and packed with health benefits. Whether you’re spreading it on a sandwich, scooping it with crackers, or using it as a base for hearty proteins, this dip is a game-changer.

Don’t be stingy on the sea salt as it makes the flavor pop as well as a good hearty addition of lemon juice. I love it with smoked paprika (ode of my Best air fryer salmon recipe) as it adds to the smokiness. 

This oven version is a quick, no-fuss way to prep this delicious dip. I chose to blend the dip for our family’s preferences, however you can rough mash the eggplant if you prefer a more chunky dip with texture. Traditional baba ganoush flame roasts the eggplant for ultimate smokiness; so if you have access to chargrill the eggplant and you like that flavor, give that a go and drop a comment below. 

Why Eggplant?

Eggplants are more than just a pretty purple hue. They’re a nutritional powerhouse:

– Low in Calories, High in Fiber: Eggplant supports digestion and keeps you full longer.

– Rich in Antioxidants: Nasunin, found in eggplant skin, protects cells from damage.

– Heart-Healthy: Potassium and fiber help regulate blood pressure and cholesterol.

– Versatile and Satisfying: Its meaty texture makes it a perfect base for dips, spreads, or main dishes.

Creamy Roasted Eggplant Dip

This dip, reminiscent of traditional baba ganoush, gets its smoky depth from roasted eggplant and a touch of smoked paprika. Don’t skimp on the olive oil or sea salt—they bring out the eggplant’s natural richness.

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Prep Time 3 minutes mins

Cook Time 35 minutes mins

Course Appetizer, dip, Snack

Cuisine Gluten-free, Mediterranean, plant-based, Quick and Easy

Servings 6 people

Equipment

• Food processor or Blender
• Fine Mesh Strainer
• Small Mixing Bowl

Ingredients

  

• 1 pound Italian eggplant 1 medium eggplant
• 1 medium clove garlic pressed or minced
• 2 tablespoons lemon juice plus more to taste (fresh is best)
• 2 tablespoons smooth tahini
• 2 tablespoons extra-virgin olive oil plus more for brushing and garnish
• 1-2 tablespoons Greek yogurt optional for creaminess; omit for vegan
• 1 tablespoons chopped fresh flat-leaf parsley optional plus extra for garnish
• ½ teaspoon sea salt or to taste (don’t omit, this helps balance flavors)
• ¼ teaspoon ground cumin or more to taste
• 1/8 tsp- 1/4 tsp smoked paprika or to taste, more for added smokiness, plus more for serving

Instructions

 

• Roast the Eggplant: Preheat the oven to 450°F and place a rack in the upper third. Line a rimmed baking sheet with parchment paper. Halve the eggplant lengthwise, brush the cut sides with olive oil, and place cut-side down on the sheet. Roast for 35–40 minutes until the flesh is tender and the skin collapses. Cool slightly. (*Tip*: Roast up to 2 days ahead and store in an airtight container in the fridge.)
• Drain the Eggplant: Once cooled, peel off and discard the skin, removing any large seed clusters. Place the flesh in a fine mesh strainer over a bowl and let it drain for 20 minutes to remove excess liquid. Alternatively, you can press the eggplant over fine strainer to remove liquid. Discard any liquid that collects in the bowl.
• Blend: For a silky-smooth texture, transfer the drained eggplant to a food processor. Add garlic, lemon juice, tahini, olive oil, salt, cumin and greek yogurt if using. Pulse until creamy. For a chunkier, traditional baba ganoush, mash the ingredients by hand with a fork. Adjust with more lemon juice or salt to taste.
• Add Final Touches: Stir in optional parsley. Transfer to a serving bowl, drizzle with olive oil, and sprinkle with parsley and smoked paprika.
• **Optional Tomato Salad**: Mix halved grape tomatoes, red onion, parsley, salt, and pepper. Spoon over the dip for a fresh contrast

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Notes

Yields roughly 1 cup of dip. Can be doubled or tripled.

Chargrill for Extra Smokiness: If you have a grill, char the eggplant for an authentic baba ganoush flavor.

Don’t Skimp on Seasoning: Sea salt counters eggplant’s natural bitterness, while lemon juice adds brightness.

Make Ahead: The dip stores well in the fridge for up to 4-5 days, making it a great meal-prep option. Drizzle in more olive oil to thin as desired. This dip will thicken after it’s refrigerated.

Texture: I chose to blend the dip for our family's preferences, however you can rough mash the eggplant with a fork if you prefer a chunkier dip full of texture. 

Keyword Quick and Easy

A fan of this dip? Give these hummus recipes a go! 

Creamiest Homemade Hummus Ever
Black-Eyed Pea Hummus
Parsnip Zucchini Hummus (Bean-free)

Versatile Ways to Enjoy

This dip is a culinary chameleon, fitting seamlessly into various dishes:

– As a Dip: Pair with crudités, toasted pita, or your favorite crackers for a crowd-pleasing appetizer.

– Sandwich Spread: Slather on wraps or sandwiches for a creamy, smoky boost—perfect with grilled veggies or meats.

– Grain Bowl Base: Mix into quinoa, farro, or rice for a flavorful foundation, topped with roasted chickpeas or lentils.

– Protein Partner: Use as a bed for grilled chicken, beef, fish, or legumes, adding depth to your main course.

– Veggie Medley: Spread on a platter and pile with roasted vegetables for a vibrant, healthy side.Pro Tips

What is Baba ganoush?

Baba ganoush a beloved Middle Eastern dip, captivates with its rich, smoky, and tangy profile, crafted from a handful of essential ingredients and a distinctive preparation method. Here’s what defines this iconic roasted eggplant dip:

• Roasted Eggplant: The heart of baba ganoush. Eggplants are charred over an open flame or roasted in an oven until the skin blisters and the flesh turns tender and smoky. This roasting process infuses the dip with its hallmark flavor.

• Tahini: A creamy sesame seed paste that lends a nutty depth, complementing the earthy eggplant and creating a velvety texture.

• Garlic: Adds a bold, savory bite. Typically minced or mashed, it’s incorporated raw or lightly roasted for a nuanced kick.

• Lemon Juice: Brings a zesty brightness, balancing the richness of eggplant and tahini with a tangy lift.

• Olive Oil: Blended in for smoothness and drizzled on top for a fruity finish, it enhances the dip’s luxurious mouthfeel.

• Seasonings: Salt is a must, often joined by cumin or smoked paprika for warmth and extra smokiness. Fresh parsley adds a vibrant, herbaceous touch.

• Texture: The ingredients are blended or mashed into a creamy, smooth dip, though some enjoy a slightly chunkier consistency for rustic charm.

What Makes Baba Ganoush Unique?

• Unlike hummus, which leans on chickpeas, baba ganoush showcases eggplant as its star, delivering an entirely different flavor profile.

• The smoky essence, especially when eggplants are flame-roasted, sets it apart from other eggplant-based dips.

• Regional twists may introduce distinctive ingredients like yogurt or varied spices, but the core of roasted eggplant, tahini, and tangy seasonings remains unmistakable.

Whether you’re scooping it up with pita or spreading it on a platter, my roasted eggplant dip, reminisicient of baba ganoush, is a celebration of bold flavors and cultural heritage, perfect for elevating any gathering!