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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.
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.