Traditional Baba Ganoush is a Roasted Eggplant Dip that is easy to make. 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.
In the Baba Ganoush vs. Hummus debate where do you fall? It may be the minority vote, but I’m totally team Baba Ganoush and am therefore astounded that I’ve never shared my delicious Roasted Eggplant Dip with you all. Eggplant season is in full swing, and I received so many requests for my healthy recipe this week. Nobody should miss out on our favorite easy way to make it, so here it is!
What makes this THE BEST BABA GANOUSH RECIPE?
- Roasted garlic….need I say more? OK, maybe more on that later!
- 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.
- This recipe is SO EASY to make! No excuses….just do it!
- Creamy, dreamy and dairy-free. YAY!
- I like to halve the eggplant and then roast in the oven. It will cook quicker, more evenly and then you don’t need a broiler or grill.
- Let the food processor do the heavy lifting…and still provide the glorious texture that defines this roasted eggplant dip.
- Ah, that tang from the lemon juice. YUM! I like an extra squirt.
- Roasted Garlic + Caramelized Veggies = authentic flavor builders that also make this a healthy recipe.
- Trust me, this is the only baba ganoush recipe you will ever need or want.
Roast the Garlic and Eggplant
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.
You’ll know the eggplant is done when the sides start to cave in and the flesh is tender when pierced with a fork. This could take 30-40 minutes, depending on how large your eggplants are. 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.
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.
I love how EASY it is to make this Roasted Eggplant Dip.
Can you make this dip without a food processor? Sure, you CAN….but I think it comes out with a more consistent taste and it’s certainly much easier if you use a processor. A blender also works well. I’ve also made this before with an immersion blender….super easy and the texture is great too. Don’t let the equipment get in the way though….this is too tasty to skip. Use what you have, borrow from a friend, OR make it by hand. Just chop the veggies smaller before sauteeing. It will still be delish. Promise.
How to serve Healthy Baba Ganoush
- As a dip with cut up veggies, crackers or toasted pita
- Delicious spooned onto baked falafel.
- Mediterranean Mezze Platter: also include grilled veggies, olives, romesco dip, fresh pita, roasted cherry tomatoes, assorted raw veggies, marinated artichoke hearts.
- Use this as a tasty spread for a sandwich or wrap.
- I think the cumin plus roasted garlic and caramelized veggies adds so much flavor, but it’s fun to gussie up the baba ganoush before serving. Make a well in the center and sprinkle on some paprika or za’atar, then add some fresh parsley.
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.
- 2 lbs. eggplant*
- 2 Tablespoons olive oil, divided
- 6 cloves garlic, skins still on
- 1 medium onion*, diced
- 2 ribs celery*, diced
- 1/4 cup tahini
- 1/4 cup fresh lemon juice*
- 1 teaspoon ground cumin
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon white pepper*
- 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.
EGGPLANT: 2 lbs. is 1 large or 2 medium or 3 small eggplants. I find the smaller eggplants are less bitter. You may need to adjusts the cooking time depending on how large your eggplant is. I tested this with both medium and small eggplant and the cooking time varied from 30-40 minutes.
ONION: 1 medium onion will yield about 1/2 cup diced
CELERY: 2 ribs celery will yield about 1/2 cup diced. If your celery ribs are small, you may need 3 stalks.
LEMON JUICE: If you prefer a more tangy taste, you may want to add an additional Tablespoon lemon juice.
WHITE PEPPER: I prefer a bit more spice in my eggplant dip, so I used 1/2 teaspoon white pepper.
GARNISH: fresh flat leaf parsley, minced; a sprinkle of paprika, chili powder or za'atar; drizzle of high quality olive oil; lemon wedges.
SERVING SUGGESTIONS: toasted pita wedges, crackers, crudites, as part of a falafel plate/pita.
Amount Per Serving Calories 158Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 9mgSodium 149mgCarbohydrates 14gFiber 4gSugar 5gProtein 5g
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.