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.
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
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.