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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.
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.
Wow, it’s like babaganoush, but with more dimension <3 <3 <3
YES! It absolutely is! 🙂
Love eggplant dip. Into my recipe box this goes!
Thank you, Melissa! 🙂
I seriously cannot even. I love eggplant, and CANNOT WAIT to make this, thank you THANK YOU!
You’re so welcome! throw a jackfruit on top and it’s a Persian cocktail.
ARMAN!!!!! I want this now! Bring me some.
I will personally deliver it for you! 😉
My husband’s father was Lebanese so I’m used to that type of food and love it. I’ve never had Persian but I imagine I’d like that too! Your eggplant dip looks fabulous. I thought just maybe it might be a little similar to baba ghannouj, but it’s not really. But I still love eggplant, so saving it to give it a try! 🙂
Oh wow- That’s so awesome! Yes, I love baba ghannouj, I think it’s slightly more smokey! After seeing your chicken recipe today, you’ve made me crave this purely for the caramelised onions!
Looks great. I love baba ghannouj and never tried to make it at home. This Persian dip looks fantastic with the carmelized onions. Stopping by from SITS. Thanks for sharing!
Thank you so much for stopping by and commenting- Appreciate it and hope you try it out! 🙂
Wow. This looks amazing. Will try it this weekend!
Thank you! Please do- It’s so easy!
Omg, YUM!!! I love eggplant! And you KNOW I’m a dip fanatic! I love the idea for this recipe redux! My mom has a lot of recipes that I think of as traditional…or really just remind me of my carefree days as a kid, but I’d have to say her recreation of my Granny’s “chicken stuff” is at the top of the list! A creamy chicken and gravy type mixture served over warm cornbread! It’s amazing! I even posted it on the blog a couple years ago! https://www.kissmybroccoliblog.com/2011/12/19/grannys-chicken-stuff/
Oh my gee….I am awaiting the day you fail to broccoli bomb without adding a link…off to check it out now- anything made by Grandma’s taste extra epic 😉
Love how you wove the wooden spoon into this month’s ReDux theme! This looks divine – can’t wait to make it – yum.
Your mom is a genius and possible one of the few people who could get me to like eggplant. For her (and those amazing caramelized onions), I will try it when I get my first eggplant in this summer’s CSA. 🙂
I told you I wasn’t kidding when she said she’d make it for you 😉 Probably because you hold a soft spot in her heart for trying out a recipe of hers a while back (was it the pot pie?)
When I hear you mention CSA, I feel pity for your freezer.
It was the pot pie, and it’s also why I have a special place in my heart for her too. That and she’s your mum.
Yep, my deep freezer is gearing up for a good summer. Lots of action. 😉
I absolutely love eggplant! My mama is absolutely incredible in the kitchen. I LOVE watching her. It’s art.
Thanks for linking up to #RECIPEFRIDAY my friend 🙂
YES. Mothers in the kitchen are like art- That is so beautifully put, Kierston.
My mom was never much for cooking (we leave that to my dad… thankfully he’s never beaten me with a wooden spoon, even when I sit on the kitchen counters). This looks like one of those dishes I would probably love, but everyone around me would just stare at distrustfully, definitely going to hold on to the recipe for the next time I’m in charge of my own dinner though 🙂
I can’t wait for you to be large and in charge of some dining- I think you’d like it Sarah Pie!
well my mom did not really cook…. she just threw together salads! haha I was that little kid chowing down on a salad! it’s crazy that I don’t really remember her cooking much…. what did we eat?? I do remember when my Grandma would visit or when we visited her we always requested tator tot hot dish and chinese hot dish! Oh how us Minnesotans love out hot dishes!
You must have started the salad eating trend…I don’t even recall EVER eating salads as a kid.
Those sound absolutely epic. Tator tot hot dish? I think you need to recreate it for the blog 😉
Tator tot hot dish is epic here in Minnesota! We are the land of hot dishes!! After I’m done with my Advocare 24 Day Challenge I will make it and post a recipe for ya!! SOOO good!
You are amazing. That is all.
You totally made up the ingredients didn’t you…I’m gonna have my Mom ask your cousins in Uzbekistan.
Watch yourself, or she’s going to find a new menopause buddy.
Ask them. They’d throw diamond water on her.
That sounds delicious! My favorite eggplant dip is baba ghanoush
https://en.wikipedia.org/wiki/Baba_ghanoush
I love baba ghanoush!
The first thing that comes to mind is a pig pickin cake! She makes it every year at Christmas time and it is so good!
That sounds strangely delicious!
i LOVE eggplant!! And the combo here is soooo my taste. I really need to get friends with your Mom. Does she have a Facebook account?
I never had Persian food. Sad actually, but there is just no place here with persian food. So you will need to come here and cook for me as mentioned many times before.
My Mom makes the BEST saffron risotto. Ya know, the Momma-Saffron-Combo. Always works.
LOL. She is a dinosaur with technology. I gave her my old iphone 2 years ago. she still ALWAYS hangs up mid call.
You need to try Persian food. Seriously, when are you coming to Australia?
Oh yes, this sounds good! I can’t say that I had Persian food before. Maybe without me knowing? But I love eggplant and everything garlic is right down my alley!
My mum makes a killer Schnitzel and a wicked Schweinebraten 🙂 So much for traditional food. We were never really a traditional family. Neither food-wise nor for any other standards!
How ironic your mum makes those…how traditional 😉
You need to have Persian food- you and Stefan are welcome anytime- and so are Julia and Stephan haha.
Oh my goodness!!! This dip looks amazing, Arman! I pinned it and MUST try asap! Justin and I are huge fans of eggplant, so this is totally up our alley! I love how easy it is too! Quick question…do you peel the eggplant or leave the skin on?
Thank you so much, Holly- So easy and so delicious! The skin is optional- if the eggplant is really ripe, keep it on. If it’s slightly firm, remove the skin! 🙂
I’m drooling over here! I love me some eggplant!
Wipe that drool away and get baking in the kitchen 😉
My digestive system can’t handle too many onions but occasionally I splurge and say ‘screw you heartburn’. This recipe indeed seems splurge worthy.
You and me both, Sarah! I can only handle small doses but this is so damn worth it!
Now I’m really sad that I’ve never tried Persian food before. All that eggplant and turmeric creamy goodness has me all excited! You know how much I love a good dip. I could top it with roasted chickpeas weeeee!!
I think that is considered racism. You not trying Persian food.
I loooooove eggplant!! Yum! The mere fact that you don’t have to sweat the eggplant in this recipe makes it a winner in my book!
Amy loves a vegetable? Who are you?!
YES! Give it a go!
Yum! I made a roasted eggplant hummus dip recently and loved it, so I will hopefully try this next! No dairy for me at the moment but I’m sure I can find a sub!
You are a nerd (as evidenced by google and your blog ;)) and I know you’d probably find a better sub….Actually…let me think. Can you have nutritional yeast? That mixed with some sea salt and milk would work!
Genius! I was thinking tofu instead, but I like your nutrition yeast idea. This is going down very soon!
SO GLAD you tried it out! Going to have to tell mum 😉
I have a big smile on my face right now. You know I love this stuff so THANK YOU VERY MUCH! 🙂 I have wondered if yogurt would work as a substitute because of the whey but now I have confirmation. I lived in the San Diego area for a while and there was a Persian market we used to frequent. They carried al sorts of persian delicacies including eggplant, dried limes, and sumac. I know how to make some of the Persian stews, shirazi salad, kabobs, and tah dig but this dip is my absolute favorite.
My father is Italian but my mother is not. However, she is an awesome cook especially all things pasta. I am especially fond of her simple tomato sauces and ricotta/spinach stuffed shells. (A wooden spoon is always used to stir the sauce!)
Are there many persian restaurants in Australia?
No worries at all, Sarah! I wish we had a Persian market here! Ironically, my mum and sister are going to Iran in a month’s time!
Don’t even start me on the Persian restaurants here. Calling them offensive is a compliment.
Haaaaa I just picture you getting chased with a wooden spoon every time you mention it and it cracks me up. Mmmm no I don’t think I’ve ever had Persian food… weird? My mom makes pierogies and they are too good for words.
I picture an avocado sausage when I think of you. OH my gosh Pierogies are amazing. I had these goats cheese and olives one once. I nearly died.
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.
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!
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.
I make eggplant dip all the time but I’ve never added caramelized onion. Sounds delicious!
Thanks, Rachael! I hope you enjoy it!
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!!!
😀
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!
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!
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.
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
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!
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 🙂
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? 😉
This looks amazing! Love how simple but flavorful this sounds.
Thank you, Jeanette! Easy but delicious is how I roll 😉
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 😉
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 😉