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Baba Ghanoush

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This Baba Ghanoush is a delicious creamy eggplant dip. Roast the eggplants in the oven or the air fryer for a simple and delicious dip that is so easy to make.

baba ghanoush served in a white bowl

Baba ghanoush is one of my favorite dips, and homemade is way better than anything you will buy in store! Full of flavor, it’s a great dip to serve with my beet chips!

What Is Baba Ghanoush?

Baba ghanoush (also baba ganoush or baba ghanouj) is a Middle Eastern dip that originates from Lebanon. It’s made with mashed, roasted eggplant and seasoned with lemon juice, tahini and spices.

Ingredients You Need

  • Eggplant
  • Garlic
  • Tahini
  • Parsley
  • Lemon
  • Extra Virgin Olive Oil
  • Salt
  • Cayenne Pepper (optional)
Ingredients to make baba ghanoush on a marble work top

How To Make Baba Ghanoush

  • Poke holes in the eggplant and roast in air fryer or oven. Roast on 400 degrees Fahrenheit for 20-25 minutes in the air fryer or on 450 degrees in the oven for for 25-30 minutes. Roast them until softened.
Two eggplants in the air fryer basket
The roasted eggplant in the air fryer basket
  • Once eggplants are softened, remove from air fryer or oven and slice open and sit them up in a large bowl, allowing them to drain a little while they cool.
  • Allow eggplants to cool for about 10 minutes.
Roasted eggplant sliced open in a bowl
  • Once cool, remove the insides of the eggplant with a spoon and place in a bowl. Try to avoid taking the seeds.
Removing the seeds from the eggplant
  • Mash with a fork until the mixture is smooth and creamy.
  • Mix in garlic cloves, tahini, parsley, lemon juice, olive oil, and salt.
  • Sprinkle with cayenne pepper if using.
The other ingredients for baba ghanoush added to the mashed eggplant
The ingredinets mixed together to make baba ghanoush

How long does it keep?

Baba ghanoush is a great make ahead dip. Once you have made it, cover it in plastic wrap or transfer to an airtight container. It will keep well in the fridge for up to a week. Make sure it is cool before placing it in the fridge.

What do you serve with baba ganoush?

Baba ganoush is similar to hummus and can be served in the same way. It’s great as a dip with pita chips and raw veggies, but you can also use it as a sandwich or wrap spread. It is best served cool or at room temperature.

What does it taste like?

This dip is thick and creamy, and it has a slight smokey flavor from the roasted eggplant. Similar to hummus, but without the nutty undertones. Eggplants have a mild flavor, so the lemon juice and parsley really add to a fresh flavor.

A chip being dipped into baba ghanoush

Recipe Notes and Tips

  • Eggplant is known for being bitter at times. If your baba ghanoush tastes bitter, add additional salt to temper the bitterness.
  • To avoid bitterness, pick fresh and smaller eggplants. Large and older eggplants are known for being bitter.
  • Seeds in eggplant are notorious for causing bitterness. Try to avoid adding the seeds to the dip. It’s ok if you get a few in there.

More Easy Dip Recipes

Baba Ghanoush

This baba ghanoush is a delicious creamy egg plant dip. Roast the eggplants in the oven or the air fryer for a simple and delicious dip that is so easy to make.
Course Appetizer
Cuisine Middle Eastern
Keyword baba ghanoush recipe, eggplant dip
Prep Time 10 minutes
Cook Time 20 minutes
Cooling time 10 minutes
Total Time 30 minutes
Servings 4 servings
Calories 144kcal
Author Tanya

Ingredients

  • 2 lbs eggplant about 2 medium-sized eggplants
  • 3 garlic cloves minced
  • 2 Tbsps Tahini
  • 2 Tbsp flat-leaf parsley chopped
  • Juice of 1 lemon
  • 1 Tbsp extra virgin olive oil
  • ¾ tsp salt
  • tsp cayenne pepper optional

Instructions

  • Poke holes in the eggplant and roast in air fryer or oven.
  • Air Fryer: place in air fryer basket and air fry on 400 degrees Fahrenheit for 20-25 minutes, or until softened.
  • Oven: Preheat oven to 450 degrees and roast until softened, about 25-30 minutes.
  • Once eggplants are softened, remove from air fryer or oven and slice open and sit them up in a large bowl, allowing them to drain a little while the cool. Allow eggplants to cool for about 10 minutes.
  • Once cool, remove the insides of the eggplant with a spoon and place in a bowl. Try to avoid taking the seeds. Mash with a fork until the mixture is smooth and creamy. Mix in garlic cloves, tahini, parsley, lemon juice, olive oil, and salt. Sprinkle with cayenne pepper if using.
  • Serve and enjoy.

Notes

  • Eggplant is known for being bitter at times. If your baba ghanoush tastes bitter, add additional salt to temper the bitterness.
  • To avoid bitterness, pick fresh and smaller eggplants. Large and older eggplants are known for being bitter.
  • Seeds in eggplant are notorious for causing bitterness. Try to avoid adding the seeds to the dip. It’s ok if you get a few in there.

Nutrition

Calories: 144kcal | Carbohydrates: 18g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 445mg | Potassium: 611mg | Fiber: 8g | Sugar: 9g | Vitamin A: 244IU | Vitamin C: 23mg | Calcium: 45mg | Iron: 1mg
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Although myforkinglife.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will myforkinglife.com be responsible for any loss or damage resulting for your reliance on nutritional information.
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