Traditional Baba Ganoush is a Roasted Eggplant Dip that is easy to make. The addition of roasted garlic plus caramelized veggies make this recipe THE BEST. Tahini and lemon juice provide a dairy-free creamy texture for a healthy vegan snack or appetizer. I use this delicious vegan eggplant dip to accompany all my favorite mediterranean dishes.
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In the Baba Ganoush vs. Hummus debate where do you fall? It may be the minority vote, but I’m totally team Baba Ganoush….if it’s done right, you know. Eggplant season is in full swing, and I want you all to have a go at a healthy and delish recipe before you weigh in on that vote…okay?
The best Baba Ganoush is made with roasted eggplant and garlic. The perfect dip for crudites or pita and definitely include it when you make a mezze platter filled with cauliflower shawarma or tofu shawarma, baked falafel, dairy-free tzatziki, olives and roasted carrots.
Ingredient Notes
- Roasted garlic….when the garlic is roasted, it takes the “bite” out of it and a wonderful, smooth, mellow flavor emerges….meaning you can use more and it will be easier to digest…YAY!
- Tahini adds another flavor layer in this baba ganoush recipe. I don’t like to use mayo, which is just full of fat with no added health benefits….plus that extra sesame flavor is clutch in this recipe.
- Lemon juice: balances all the flavors with some tanginess which I prefer over more oil or salt.
- Roasted Garlic + Caramelized Veggies = authentic flavor builders, since otherwise eggplant is a bit bland.
- Eggplant: 2 pounds of eggplant could be 1 large or 2 medium or 3 small eggplants. I prefer the smaller eggplants because they cook more quickly and they are less bitter.
Roast Eggplant & Garlic
Here’s where this recipe really shines. While the oven is already on, why not take advantage and roast some garlic? I mean, really, this is a no brainer. I even roast a bit extra because, well….it’s roasted garlic…and it’s so YUM.
Roasting garlic in the skins protects the flesh from burning. When it’s finished, it will be easy to squeeze right out and into the food processor. Raw garlic causes heartburn and acid reflux for some, but roasting seems to tame that reaction. Give it a try. Garlic not only adds flavor, but it’s also an anti-inflammatory, antioxidant and loaded with vitamins.
Halve eggplant, drizzle cut side with olive oil and turn it skin side up on a parchment lined baking sheet. Scatter garlic cloves with their skins on the pan.
Roast in preheated 400 degree oven This could take 30-40 minutes, depending on how large your eggplants are You’ll know the eggplant is done when tender to a fork piercing.
Caramelize onions and celery
While the eggplant and garlic roast, chop and saute the veggies. I like to use a cast iron skillet and a medium-low heat to caramelize the onions and celery. It’s best to use a lower heat so the onions don’t burn, but slowly release their sweetness. This will take 8-10 minutes.
You’ll know the eggplant is done when the sides start to cave in and the flesh is tender when pierced with a fork. Use a large spoon to scoop eggplant flesh into the bowl of food processor. When garlic is cool enough to handle, squeeze the pulp from the skin, directly into processor bowl as well.
How to make Baba Ganoush
If you don’t have a food processor, use a blender, or do it by hand with a potato masher (it will be chunkier but still have a great taste).
Place caramelized onions and celery plus roasted eggplant and garlic into the bowl of a food processor.
Pulse until everything comes together, kinda chunky.
Add tahini, lemon juice and spices to the eggplant mixture.
Process until creamy, pausing to scrape down the sides a few times. Continue until desired consistency is achieved.
Debra’s Pro Tips
- Garnish with a drizzle of olive oil, a sprinkle of paprika and fresh parsley.
- If you’re mashing by hand, cut the veggies into super small dice before sauteeing for a smoother texture.
- Top with a few scoops of vegan ground beef for a real treat.
- Taste and add more lemon juice for more tang or a sprinkle of cayenne for more heat.
Don’t forget, after you make this baba ganoush recipe, I want to know if you’re still team hummus. See, I have a feeling once you taste THE BEST, you’ll change sides. If you’re making my cauliflower hummus (a very similar recipe that also has roasted garlic) it may be a close call. I often struggle between those two myself. Let me know in the comments.
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📖 Recipe
Baba Ganoush with Roasted Garlic and Tahini
Equipment
Ingredients
- 2 lbs. eggplant*
- 2 Tablespoons olive oil divided
- 6 cloves garlic skins still on
- 1 medium onion* diced
- 2 ribs celery* diced
- ¼ cup tahini
- ¼ cup fresh lemon juice*
- 1 teaspoon ground cumin
- ½ teaspoon coarse sea salt
- ¼ teaspoon white pepper*
Instructions
- Preheat oven to 400 and line rimmed baking tray with unbleached parchment paper.
- Cut eggplant in half lengthwise and drizzle cut side with 1 Tablespoon olive oil. Place cut side down on prepared tray. Scatter garlic cloves, skins still on, onto tray. Roast for 30-40 minutes, depending on size, until the sides are caving in and the flesh iIs easy to prick with a fork.
- Meanwhile, dice onion and celery. Heat cast iron or other skillet over medium-low heat. Swirl in remaining Tablespoon olive oil, the onions and celery and cook until soft and beginning to caramelize, about 8-10 minutes. Transfer cooked veggies to the bowl of a food processor.
- When eggplant is done, it will be tender throughout the inside and the skin will collapse. Scoop out the flesh and add to food processor with veggies. Squeeze the garlic out of skins and into the processor bowl as well. Process until thoroughly mixed. Add tahini, lemon juice, cumin, salt and white pepper. Process until smooth.
- Taste for seasoning, adding additional salt and pepper as desired. If eggplant dip iIs too thin, add additional tahini. If iIt’s too thick, add a bit more lemon juice.
- Serve warm, room temp or allow to chill before serving. Make a well in the center, drizzle on some good olive oil and sprinkle with paprika or za’atar. Baba Ganoush will stay good in the fridge for 5 days.
Notes
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Alexandra
We adore dips, and this Baba Ganoush is one of our favourites!
Sue
I’ve never tried this but I can tell you that it looks better than hummus! Will be trying this very soon!
Rachael
Delicious, creamy, and full of flavor!
Andréa Janssen
What a delicious and easy to prepare recipe. It’s so delicious!
Emily Flint
This baba ganoush was the perfect dip for my brunch party!, everyone loved it!
Amy
I’m not sure why I don’t make my own dip when it’s as easy as this!
Mama Maggie's Kitchen
My mouth is literally watering. I wish this were in front of me.
Marina
Roasted eggplant dip is so delicious and irresistible
Leslie
Delightful recipe!
Susan B Adams
I am allergic to tahini. Do you have something to sub for it?
Debra Klein
Can you eat nuts? Cashew butter would work well….you may need to whisk in a bit of water or olive oil for a thinner consistency. Another idea would be to substitute yogurt…there are many plant based varieties that are good….choose one that you can tolerate.
Nikki Adams
Made it this morning for the 3rd time and this time added a small plum tomato. Omg it is DELICIOUS! I also used a globe eggplant instead of the Chinese eggplant I used the last two times. The consistency is not as thick but it is silkier. I’m probably going to use Chinese eggplant when I make it in the future.
I’ll be making fast flatbread to go with it later!
I’ll never even try a different recipe, because this one is foolproof and amazing!
Debra Klein
Ooh…I love that you tried a different type of eggplant and reported back. I am going to try adding the small tomato next time I make this baba ganoush, thanks for the suggestion.