This eggplant dip is an elegant yet simple appetizer that comes together in minutes! Also known as baba ganoush, you’ll dip everything in it!
If you’ve tried our smoked salmon or smoked tuna dip before, you’ll fall in love with this eggplant version. It is sometimes called Baba Ganoush, and we cannot stop eating it!
What is baba ganoush?
Baba ganoush is an eggplant dip of Levantine origin. It’s popular in European cuisines, and is made of roasted eggplants, tahini, lemon juice, olive oil, fresh garlic, and various seasonings.
Although it looks incredibly fancy, it’s so easy to make and home!
Why this eggplant dip recipe will be family favorite:
- Only 6 ingredients. Like hummus, this dip involved tahini, olive oil, and garlic.
- Easy to make. Eggplant can sometimes be a little difficult to cook, but this dip uses a secret shortcut that takes minutes.
- Vegan and gluten-free. Unlike most dips that call for cream or cheese in it, this one just happens to be dairy and gluten free.
Ingredients needed
As mentioned earlier, this recipe calls for six simple ingredients that can be found at any grocery store. Here is what you’ll need:
- Eggplants. Choose large and firm eggplants.
- Garlic. Eggplants and garlic make a delicious flavor combination. Adjust the number of garlic cloves depending on how garlicky you like your food to be.
- Tahini. The ingredient you shouldn’t skip if you are looking for the authentic baba ganoush flavor. Made of toasted sesame seeds, tahini adds a nutty flavor to the dip and makes it creamy.
- Lemon juice. Citrus juice brightens up the flavor of the dip and balances out the natural richness of the tahini and olive oil.
- Olive oil. Extra virgin olive oil is what I recommend and choose a good quality one at that- this isn’t the kind of recipe to use the cheaper options.
- Salt. Use as much salt as you need to achieve a balanced flavor.
How to make an eggplant dip
To make the easiest eggplant dip, microwave the eggplants first. Put the eggplants on a microwave-safe dish and microwave covered for 5-6 minutes or until fully cooked.
Allow the eggplants to cool. Then discard the skin and put them in the food processor. Add the tahini, lemon juice, garlic, olive oil, and salt. Pulse until smooth.
Transfer the dip into a serving bowl, drizzle with olive oil and serve immediately.
Tips to make the best recipe
- If you prefer a thicker dip with more texture, mix everything together by hand.
- Roasting your eggplants instead of steaming them will make this dip even more flavorful. Alternatively, if you have access to an open-flame grill, you can char-grill the eggplant instead.
- Add Greek yogurt to the dip to make it creamier and brighten up its flavor and color. Greek yogurt also helps thicken the dip.
Flavor variations
Like any good dip, it’s easy to customize them based on your personal preferences and what you have in your pantry. Here are some ideas:
- Add spices. Using spices is a great way to enhance the flavor of this dip and change it up a bit. Cumin, smoked paprika, sumac, and cayenne pepper are some of the best spices to use.
- Use pine nuts. Mixing toasted pine nuts into the eggplant dip when you have already blended it will add a nice texture to it. The soft nutty flavor of the pine nuts also pairs exceptionally well with eggplants and tahini.
- Roast some bell peppers. While the traditional baba ganoush recipe doesn’t contain roasted peppers, adding them to this is one of the best ways to add a pop of color and add a delicious acidic element.
Storage instructions
To store: Place leftovers in a shallow container and store it in the refrigerator. The dip will be good for up to 4 days.
To freeze: Once the dip has cooled, place it in a shallow container and store it in the freezer for up to two months.
More delicious ways to use eggplant
- Eggplant pizza
- Eggplant lasagna
- Air fryer eggplant
- Eggplant parmesan
Frequently asked questions
Melitzanosalata is a Greek dip while baba ganoush is Levantine. Melizanosalata has a chunkier texture compared to baba ganoush. The latter also uses tahini, whereas the former does not.
Low in calories, carbs, and full of healthy fats, baba ganoush is one of the healthiest dips you can make.
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Eggplant Dip (Baba Ganoush)
Ingredients
Instructions
- Pierce the eggplants and place them in a microwave safe dish, covered.
- Microwave for 5-6 minutes, or until fully cooked.
- Let the eggplants cool completely, before discarding the skin.
- Add all the ingredients into a food processor and pulse until smooth.
- Transfer to a bowl and serve immediately.
Notes
Nutrition
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That dip looks really good – served with some warm breads mmmmm. I cannot imagine cooking without a wooden spoon – all I have ever used! My Mum makes a killer cauliflower cheese, no one elses can ever beat it! My sister Au Paired for a Persian family in Paris over a few Summers and we once visited. I remember eating this delicious rice that was made with a load of butter – it was delicious!
Thank you, Lauren! I swear an entire knob of butter is used in many Persian rice dishes- makes it THAT much better 😉
Ha! John was beaten with a wooden spoon A LOT and his mum wasn’t Persian. My mom never smacked us ever and we totally deserved a good whack now and again!
Haha my mum fortunately never beat me with it, but just chased me…probably her version of a HIIT workout 😉
This looks amazing! Love how simple but flavorful this sounds.
Thank you, Jeanette! Easy but delicious is how I roll 😉
My mom was never much of a cook but does prepare the traditional Jewish recipes like Pot Roast (brisket) which I never really loved (nor eat anymore as a vegetarian)…I do like eggplant though and so does my mom so I am in the one who makes that for us.
I LOVE BRISKET!!!
I hope you try this eggplant dish- Maybe it’s a mum thing? 😉
You had me at “caramelised onions”…especially given my recent love for eggplant, I’m all over this recipe. I seem to lack all self-control when it comes to eggplant dip (baba ghanoush in particular)! Do you think leaving out the yogurt would make too much of a difference?
This dish can definitely be a single serving if you use a smaller eggplant…or just suffer a food baby. The yogurt is optional, but I’d add some nutritional yeast mixed with milk and sea salt to create a pretty reasonable alternative 🙂
Damn that recipe looks amazing!!! I am thinking pulled pork lettuce tacos with a BIG dollop of that dip….!
Ohhh pulled pork tacos sounds pretty incredible right now. I’m craving pulled pork Mexican…okay going to satisfy that this weekend!
I don’t think I’ve ever tried Persian food before, at least not that I realized! This sounds yummy and somewhat similar to an eggplant dip my mom made for my engagement party. I used to hate eggplant, but I’d learned that it just depends on how it is cooked. Sometimes the texture is too funky for me, but like this in a dip or cooked in slices or chunks (without getting rubbery) is fabulous!
There is nothing worse than rubbery eggplant- it has to be cooked to the perfect texture! Come to Australia and I’ll make some Persian food…or well.. get my mum to
I would totally kill a bread basket with some of this stuff! Looks amazing! I’ve never tried Persian food that I know of. My mom learned to cook from my grandma on my dad’s side, who’s Italian. Everything we ate growing up had garlic and olive oil on it!
Italians should have stocks in olive oil and garlic. And chewing gum!
You need to try Persian style bread- SOO good. They have like 1000 varieties of flat breads alone.
Well isn’t that convenient… I just so happen to have a nice set of wooden spoons on hand 😀 My opinion on them is kind of neutral tho — Mom never chased me with them. I have to admit that I’m not the biggest fan of eggplant, though…. but it’s mostly a mental thing so if you don’t tell me it’s in a dish, it’ll go down a lot better 😛 And I’m still not ready to talk about my mom’s traditional recipes after Easter. I need more time [to digest] 😆
You should have wooden spoons ALL the time! You need to try eggplant again- SO GOOD!
This looks like the perfect combination of baba ganouj and onion jam – I can only imagine it’s amazing!
My mom and dad together make the most amazing tourtiere (a Canadian meat pie)… my mom makes the pie crust and my dad makes the meat filling. I just wish they made it more often than just at Christmas time because it is so good!
Dude, it is BETTER than baba ganoush! But onion jam….oh yes.
YOU guys eat meat pies too!!!! That sounds absolutely delicious too!
I need to try this! I have a random eggplant that needs a home. In mah belly.
Please don’t let eggplants be a banned food on the food sensitivity list..
Nope!!!
😀
I make eggplant dip all the time but I’ve never added caramelized onion. Sounds delicious!
Thanks, Rachael! I hope you enjoy it!
Mmm this looks fantastic! I ♥ eggplant. I also ♥ wooden spoons, except not for spanking, just for stirring. Although I’d probably chuck a wooden spoon at you.
Look at you, almost 18 and already an attitude. Typical frat boy.
Sounds like a winner to me. I love caramelized onions, and I’m always looking for ways to use eggplant.
Thanks, Tiff!! Try it out- maybe even feed the little one 😉 Spark some intense gourmet pallets from an early age!
oh yes, i was chased (and whacked) with a wooden spoon. But it made me tough. LOL! jk. And i think you mum should adopt me, cause I’m all about this recipe!! Now i should probably try this out for the kiwi, wooden spoon and all. 😉
Can you guys please visit? I’ll chase you with a spoon too.