Home » Recipe Index » Appetizer Recipes

Roasted Eggplant Baba Ganoush Dip

This post contains affiliate links if you purchase through those links I earn a small commission. Thank you!

Need a new dip for all your veggies that’s low in carbs and HIGH in flavor?? Check out this AMAZING Baba Ganoush, or Roasted Eggplant Dip. Eggplant never had it so good!

Babaganoush surrounded by vegetables and topped with parsley.

what exactly is Baba Ganoush

This rich flavorful dip features roasted eggplant, tahini, garlic, olive oil, plus salt and pepper for a depth of flavor that’s out of this world!

It’s NOT hummus even though it features almost the same ingredients as hummus. The MAIN ingredient in hummus is garbanzo beans whereas the main ingredient in baba ganoush is roasted eggplant.

AND it’s VELVETY smooth, while hummus is always just a little chunky even when pureed “smooth.”

Smooth dip is the hallmark of Baba Ganoush.

How to Eat Baba Ganoush

Turn your teenagers loose on it. HA! This batch was gone so fast I hardly had time to finish snapping photos! So of course you know I had to make ANOTHER batch, but this time double! And it’s already gone again.

Dipping a carrot in creamy babaganoush, a roasted eggplant dip.

The secret to serving this roasted eggplant dip is having ALL the dippable things right there ready to be eaten. I mean, it’s hard to resist a fragrant dip surrounded by vegetables, flatbreads, crackers, and so on.

Try pairing it with something spicy or acidic to give it a little extra oomph! Sauerkraut is nice or try this easy pickled cabbage recipe. Even something like pickle chips will enhance a snack platter.

And you can top it with anything you like as well! Try red chili flakes, smoked paprika, or even Za’atar. Don’t know what Za’atar is? Check out this post about how to make Za’atar Spice and all the ways to use it. Once you “discover” it you’ll never look back!

Ingredients for baba ganoush.

What Do I need to make this Roasted Eggplant Dip?

  • eggplant
  • garlic
  • tahini-a sesame seed paste
  • salt
  • pepper
  • olive oil–extra virgin OR light olive oil
  • paprika
  • a food processor
  • roasting pan
  • aluminum foil

Roasted eggplant dip with veggies.

How to Roast Eggplant for Baba Ganoush

For this recipe cut the eggplant in half lengthwise. This leaves the three seeded areas on each half roughly intact. That’s important for seed removal after they’re roasted.

Rosted Eggplant dip surrounded by vegetables.

A quick soak in salted water will give you a better flavor in the finished product. Eggplant can be a little bitter and when you soak it in salt water the bitterness is alleviated. If you’re short on time you can skip this but your dip may be bitter.

Once it’s soaked rinse it thoroughly and pat it dry. Rub it lightly with oil, place on a baking sheet, cover it with foil, and roast at 400 until soft and smushy.

Roasted eggplant ready to peel.

Let the eggplant cool and then the skin will easily peel off. After the skin is off use a spoon to scoop out all the seeds. You just need to get out the biggest seeds, little seeds will be just fine.

You can serve this dip with this Naan Recipe. Or try it with this Easy Pita Bread Recipe. Or even this Roti Recipe.

Yield: 6 servings

Baba Ganoush

Babaganoush surrounded by vegetables and topped with parsley.

This roasted eggplant dip is a great way to make a vegetable-based dip!

Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes


  • 1 pound eggplants, a little more or less is fine!
  • 2 TBSP olive oil of your choice
  • 1/3 cup tahini
  • 2-3 TBSP lemon juice, you'll measure this to taste
  • 1 teaspoon mince garlic
  • 1/2 teaspoon salt
  • pinch of smoked paprika (optional if like a smokey hint to your food)
  • garnish with chopped parsley, black pepper, smoked paprika or even hot paprika


  1. wash the eggplants, trim off each end, and cut lengthwise
  2. fill a mixing bowl with cold water and dissolve a teaspoon or so of salt in it
  3. add the eggplant and lay a plate on it to keep it from floating if needed
  4. preheat the oven to 400°
  5. let the eggplant soak for 20 minutes and then rinse it with fresh water
  6. lightly brush the eggplant with oil
  7. place on a baking sheet and cover with foil
  8. roast for 50-60 minutes or until it's mushy
  9. let it cool uncovered until you can touch it without getting burnt
  10. peel the skin off the eggplant, then flip them over and scoop the seeds out of the eggplant
  11. there are 6 lobes of seeds in the eggplant so you may have to scoop around some to get them out
  12. once the seeds are out place the eggplant in a sieve and let it drain over a bowl, gently pressing down to get the juices out
  13. once it's drained put it in the bowl of a food processor, add the tahini, olive oil, garlic, salt, and SOME of the lemon juice
  14. puree until smooth
  15. taste and add more lemon juice as desired, puree and taste again
  16. place in an airtight container and refrigerate until smooth
  17. to serve: spread the baba ganoush in a flat bowl or plate, drizzle with extra olive oil, sprinkle with parsley and fresh ground black pepper

Nutrition Information



Serving Size


Amount Per Serving Calories 153Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 10gCholesterol 1mgSodium 187mgCarbohydrates 11gFiber 3gSugar 3gProtein 3g

This nutrition information was calculated using a computer program, results may vary.

Would you pin this recipe?

Please leave a comment on the blog or share a photo on Pinterest

laura sampson

About Laura

Laura is on a mission to teach modern family oriented women how to make old-fashioned foods new again. A wife and mom of 3 boys, Laura understands the struggles of trying to serve a home-cooked meal each night. She provides recipes and cooking hacks for busy moms to create dishes they may think take more time or skill than they have to make. Read more...

Leave a Comment

Skip to Recipe