Baba Ganoush (Eggplant Dip)
Baba ganoush is a Lebanese eggplant dip that is similar to hummus, but instead of chickpeas, it uses roasted eggplants. It’s super creamy, has a hint of smokiness, and made with simple everyday ingredients!
Why is this baba ganoush recipe the best?
This recipe for baba ganoush is the best because it’s creamy and smoky with minimal effort and little margin for error.
Removes extra moisture
Pricking the eggplant with a knife allows the steam to evaporate and release extra moisture instead of getting trapped in the eggplant. Without pricking the eggplant prior to roasting, it can sometimes cause it to explode in the oven!
Another step to remove extra water is to mash the eggplant through a mesh strainer and let the excess liquid drain into a bowl. You’ll end up with a super creamy and flavor-concentrated eggplant dip.
Add extra smoky flavor
Adding smoked paprika to baba ganoush is what really brings the dish together without needing a grill, finicky preparation, or liquid smoke. Simply add ½ to 1 teaspoon to the blender and to garnish!
Add the eggplant, tahini, lemon juice, salt, olive oil, and smoked paprika to a blender. Blend until creamy and smooth. If you prefer to have a dip with more texture, you can mash the eggplant by hand with the other ingredients with a fork as well.
How to choose the right eggplant
Choosing the right eggplant is the first step for the best baba ganoush!
- Color — Eggplants should be shiny and smooth. Avoid any that have wrinkles or soft spots
- Size — Look for a small to medium eggplant — large will tend to be more bitter.
- Eggplant should be firm but not hard and have a tiny bit of give that bounces back. Avoid mushy eggplants.
- Freshness – Use right away for the freshest flavor.
Male versus female eggplants
Male eggplants typically have fewer seeds and are less bitter than female eggplants. When you go to the store, pick the eggplant up, and look at the indentation on the bottom. If the indentation looks like a thin line, it’s a female. If the indent is round, it’s a male eggplant which will have fewer seeds.
If you have a Vitamix or other high-speed blender, this doesn’t matter as much as the blender with blend all the seeds out.
What to serve with roasted eggplant dip?
- Carrots, celery, or veggies of your choice
- Pita bread
- Lebanese spiced potatoes (Batata Harra)
- Mediterranean platter
Explore other Lebanese cuisine and recipes!
How to Make Baba Ganoush (Eggplant Dip)
- 2 medium eggplants
- ¼ cup tahini
- Juice of ½ lemon
- 2 garlic cloves
- ½ teaspoon sea salt
- 2 tablespoons olive oil
- ½ teaspoon smoked paprika plus more to garnish
- Parsley to garnish
- Preheat the oven to 425 F. Pierce the eggplants with a knife about 10 times per eggplant all over. Bake for 50 minutes, then let cool for about 10 minutes until you can touch the eggplant without burning yourself.
- Once cooled, peel off the skin and discard. Cut the eggplants in half. Grab a strainer and place it over a bowl. Place the eggplants into the strainer spread and mash the eggplant out to release extra water. Let drain for 5 minutes.
- Add the eggplant, tahini, lemon juice, salt, olive oil, and paprika to a blender. Blend until creamy and smooth. If you prefer to have a dip with more texture, you can mash the eggplant by hand with the other ingredients with a fork as well.
Let me know what you think in the comments below!