Creamy Roasted Eggplant Dip – Baba Ganoush Inspired
Eggplant, one of the unsung heroes of the vegetable world, transforms into a creamy, smoky masterpiece in this roasted eggplant dip. Inspired by the vibrant flavors of Mediterranean cuisine, this dip is a love letter to the humble eggplant—versatile enough to elevate any meal and packed with health benefits. Whether you’re spreading it on a sandwich, scooping it with crackers, or using it as a base for hearty proteins, this dip is a game-changer.
Don’t be stingy on the sea salt as it makes the flavor pop as well as a good hearty addition of lemon juice. I love it with smoked paprika (ode of my Best air fryer salmon recipe) as it adds to the smokiness.
This oven version is a quick, no-fuss way to prep this delicious dip. I chose to blend the dip for our family’s preferences, however you can rough mash the eggplant if you prefer a more chunky dip with texture. Traditional baba ganoush flame roasts the eggplant for ultimate smokiness; so if you have access to chargrill the eggplant and you like that flavor, give that a go and drop a comment below.
Why Eggplant?
Eggplants are more than just a pretty purple hue. They’re a nutritional powerhouse:
– Low in Calories, High in Fiber: Eggplant supports digestion and keeps you full longer.
– Rich in Antioxidants: Nasunin, found in eggplant skin, protects cells from damage.
– Heart-Healthy: Potassium and fiber help regulate blood pressure and cholesterol.
– Versatile and Satisfying: Its meaty texture makes it a perfect base for dips, spreads, or main dishes.
Creamy Roasted Eggplant Dip (Baba Ganoush Inspired)
Description
This dip, reminiscent of traditional baba ganoush, gets its smoky depth from roasted eggplant and a touch of smoked paprika. Don’t skimp on the olive oil or sea salt—they bring out the eggplant’s natural richness.
Ingredients
Instructions
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Roast the Eggplant: Preheat the oven to 450°F and place a rack in the upper third. Line a rimmed baking sheet with parchment paper. Halve the eggplant lengthwise, brush the cut sides with olive oil, and place cut-side down on the sheet. Roast for 35–40 minutes until the flesh is tender and the skin collapses. Cool slightly. (*Tip*: Roast up to 2 days ahead and store in an airtight container in the fridge.)
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Drain the Eggplant: Once cooled, peel off and discard the skin, removing any large seed clusters. Place the flesh in a fine mesh strainer over a bowl and let it drain for 20 minutes to remove excess liquid. Alternatively, you can press the eggplant over fine strainer to remove liquid. Discard any liquid that collects in the bowl.
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Blend: For a silky-smooth texture, transfer the drained eggplant to a food processor. Add garlic, lemon juice, tahini, olive oil, salt, cumin and greek yogurt if using. Pulse until creamy. For a chunkier, traditional baba ganoush, mash the ingredients by hand with a fork. Adjust with more lemon juice or salt to taste.
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Add Final Touches: Stir in optional parsley. Transfer to a serving bowl, drizzle with olive oil, and sprinkle with parsley and smoked paprika.
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**Optional Tomato Salad**: Mix halved grape tomatoes, red onion, parsley, salt, and pepper. Spoon over the dip for a fresh contrast
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Note
Yields roughly 1 cup of dip. Can be doubled or tripled.
Chargrill for Extra Smokiness: If you have a grill, char the eggplant for an authentic baba ganoush flavor.
Don’t Skimp on Seasoning: Sea salt counters eggplant’s natural bitterness, while lemon juice adds brightness.
Make Ahead: The dip stores well in the fridge for up to 4-5 days, making it a great meal-prep option. Drizzle in more olive oil to thin as desired. This dip will thicken after it’s refrigerated.
Texture: I chose to blend the dip for our family's preferences, however you can rough mash the eggplant with a fork if you prefer a chunkier dip full of texture.
