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

Cook Time 20

Cooling time 10

Total Time 30

Servings servings

Calories 144kcal

Author Tanya

Ingredients

2 lbs eggplant about 2 medium-sized eggplants
3 garlic cloves minced
2 Tablespoons Tahini
2 Tablespoon flat-leaf parsley chopped
Juice of 1 lemon
1 Tablespoon extra virgin olive oil
¾ teaspoon salt
⅛ teaspoon 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