Baba Ganoush is a dip that is very similar to hummus, however Baba Ganoush is made with eggplants while hummus is made with chickpeas.
This Mediterranean dip is always popular at parties and game day gatherings because not only is it delicious, but it is also a healthier and lighter party food. In addition, this Baba Ganoush recipe is vegan and gluten free, which means that guests with food sensitivities can enjoy this hearty dip.
Baba Ganoush is great served alongside our other Mediterranean-inspired dips, including Mushroom Hummus and Sundried Tomato and Olive Tapenade, along with fresh raw vegetables such as carrots and celery, thick crackers or pita chips.
We love making Baba Ganoush because the eggplants can be cooked on a grill, too, which makes this an easy camping recipe.
The Mediterranean spread is also delicious served on sandwiches, wraps and in pita breads. Consider making a batch of this dip to enjoy as a light meal at the campsite, pack for picnic lunches or enjoy as lunch on travel days.
No food processor is needed with this recipe. If you don’t have an immersion blender (which takes up WAY less space than a regular blender), you could always mash the ingredients together with a fork for a chunkier dip.
How to Make Baba Ganoush
Yields: 4-6 appetizer size servings
Prep Time: 15 minutes
Bake Time: 20 minutes
Ingredients
- 2 eggplants
- 1 garlic clove
- 2 Tablespoons Tahini (sesame paste)
- 1 Tablespoon Lemon Juice
- 2 Tablespoons Olive Oil
- 1 Teaspoon Salt
- 1 Tablespoon Fresh Parsley
Directions
Preheat your oven to 450 degrees Farenheit. Line a baking sheet with parchment paper.
Cut the eggplants in half and place on the baking sheet. I scored my eggplant halves by using a knife to make diagonal cuts across each eggplant. This is not necessary, but will help to remove the roasted eggplant later.
Brush the cut sides with olive oil.
Flip the eggplants over with the olive-oil sides facing down.
Bake for 30-45 minutes or until skins are charred and the vegetable skin has started to pucker.
Let the eggplant cool for a few minutes until it is safe to touch. Scoop out the inside of the eggplants (which should be very soft and tender) with a spoon and place them in a bowl. You do not need to keep the skins.
Put the roasted eggplant in a strainer over a bowl. Gently press the eggplant in the strainer and remove the excess liquid from the vegetable. Allow to sit in the strainer for a few minutes so that all of the moisture will drain out.
Discard the liquids and extra fleshy bits that drained. Wipe the bowl clean and then put the eggplant into the bowl.
Add tahini, salt, parsley, chopped garlic, and lemon juice to the eggplant.
Blend for one minute until you achieve the desired texture. We used an immersion blender, but you can also use a regular blender.
Serve on a plate, spreading the dip evenly with the back of a spoon to smooth out the dip. Add additional olive oil, pepper, fresh parsley, smoked paprika or sesame seeds for presentation.
Helpful Tips
- Fresh parsley is the best option for this dip because of the flavor. Dried parsley is not recommended.
- Eggplants should be firm, hard and fresh for the best flavor and texture.
- Two smaller eggplants are better than one large one! They will cook more quickly.
- Do not roast the eggplants whole, because they may explode in your oven!
- You can grill the eggplants instead of baking.
- While this dip can be served immediately, the longer the dip sits the more the flavors will develop. You can refrigerate the dip for 1-4 hours before serving to intensify the Mediterranean flavors.
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Want more party dip ideas? See these easy dip recipes next: