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Baba Ganoush – Roasted Eggplant Dip Recipe

    An easy to make traditional Lebanese appetizer that is healthy and delicious. Perfect as an appetizer, side or spread for your sandwiches. Your sito would be proud!

    Baba Ganoush with Toasted Pine Nuts

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    You guys have been asking for my baba ganoush recipe and I’m so excited to finally share it with all of you! As much as I love hummus, and you know I love it, sometimes a gal just craves a little baba.

    Eggplants are one of the best bargains at the Farmer’s Market. For as little as fifty cents, you are well on your way to a tasty Asian stir-fry, grilled Greek vegetables or today’s dish: Baba Ganoush. This Middle Eastern dip is creamy, garlicky and lemony. It is completely addictive and tastes great with pita, carrot sticks or a big spoon. (Whoopsies!) I’m not sure about you but when I order this appetizer at a restaurant, I could easily eat the entire bowl. Unfortunately, not only does baba ganoush contain a good amount of tahini, it is often garnished with extra olive oil. I love tahini and olive oil but I also like fitting into my clothes the next day.

    Today I’m sharing my healthier rendition of this classic dip. It is just as addictive as the traditional recipe, minus hundreds of calories. One of these days someone will invent tahini, peanut and almond butter than doesn’t run about 100 calories a tablespoon, but until then we must get creative. This version is light and creamy and packs a big flavor punch for just 50 calories a serving. It is great as a dipping sauce for grilled chicken or spread on a sandwich as a tasty alternative to mayo. Of course, warm pita never hurt anyone either.

    Baba Ganoush an eggpant dip recipe

    Made with roasted eggplant, tahini, lemon and garlic, this traditional Lebanese appetizer recipe could not be healthier or more delicious.

    pine nuts and baba ganoush on a plate with pita bread

    For added crunch and texture, I like to top the platter of baba ganoush with pine nuts that have been toasted in the oven for about 6-7 minutes. Minced parsley adds a fresh grassy flavor that pairs perfectly with the drizzle of olive oil I highly recommend.

    No fork required.

    Frequently asked questions:

    What do you eat baba ganoush with?

    With baba ganoush, you would normally just eat with just pita bread or chips, use as a spread on grilled chicken or eat with veggies. Basically, anything you would eat with hummus you would eat with baba ganoush.

    How to add a smoky flavor to baba ganoush?

    For added smokiness, I like to gently charr the skin of the eggplant over an open flame before popping it in the oven to finish roasting. Since the skin contains a whole host of vitamins, antioxidants, and fiber, I like to leave the skin on but you’re welcome to scoop out the flesh and discard it.

    How long does baba ganoush last?

    Baba Ganoush will last in the fridge for about 3 days

    What goes well with baba ganoush?

    Your pita bread is waiting.

    Baba Ganoush with Toasted Pine Nuts

    Baba Ganoush – Roasted Eggplant Dip Recipe

    4.5 stars average
    An easy to make traditional Lebanese appetizer that is healthy and delicious. Perfect as an appetizer, side or spread for your sandwiches.
    PREP: 1 hr
    TOTAL: 1 hr
    Save
    Servings: 8

    Ingredients
     

    • 2 large eggplants
    • cup tahini
    • ¼ cup lemon juice (approximately 2 lemons)
    • 2 cloves garlic (halved)
    • 1 teaspoon cumin
    • 1 teaspoon salt
    • ¼ teaspoon cayenne
    • toasted pine nuts (optional garnish)
    • minced parsley (optional garnish)
    • extra virgin olive oil (to drizzle – optional)
    • pita bread (to serve – optional)

    Instructions
     

    • Pre-heat oven to 400 degrees and pierce eggplant with a knife 7-8 times all around the skin. 
    • Optional Step for Added Flavor: While the oven is pre-heating, carefully char the eggplant on top of an open stovetop flame using metal tongs. Rotate the eggplant ever 30 seconds for a total of 3-4 minutes or until it starts to get smoky on the outside. 
    • Roast the eggplants in the oven for 30 to 40 minutes then remove from oven until cool enough to handle. Cut into large chunks and place into a large food processor
    • Add tahini, lemon juice, garlic, salt, cumin, and cayenne to the eggplant in the food processor then puree until smooth and creamy. Pour into a large serving platter then garnish with pine nuts, parsley, and olive oil if you wish. Serve with warm pita bread.

    Notes

    Serving Size: 1/4 cup
    While I prefer to keep the skin on the eggplant for the added nutrients and fiber, feel free to scoop the flesh out of the skin before pureeing. 

    Nutrition

    Serving: 0.25cupCalories: 74kcalCarbohydrates: 8gProtein: 2.2gFat: 4.6gSaturated Fat: 0.5gPolyunsaturated Fat: 4.1gSodium: 333mgFiber: 4.3gSugar: 2.9g
    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!
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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

    12 Comments

    1. In the text above the recipe, it says ‘Today I’m sharing my healthier rendition of this classic dip. It is just as addictive as the traditional recipe, minus hundreds of calories’. Do you have the regular, not-healthier recipe somewhere? This does sound excellent, by the way!

    2. It was a bit bland and not much substance to it. May have been too much tahini or lemon in this recipe but just too thin for our taste. I also made the “Authentic Baba Ganoush Recipe” by Sylvia Fountaine and it was AMAZING! Compared these two side by side and Fountaine’s was to our taste.

    3. Our favorite Labanese restaurant here makes the best baba and I swear they char the eggplant like you. It has that extra smoky flavor and the beautiful specks. This looks exactly like theirs so I’m going to make your recipe and surprise Benny-boo-boo. :) Can’t wait! xoxo

    4. I haven’t had baba ganoush in years. I really like the idea of charring the eggplant skin and leaving it on (I don’t peel things like eggplant, potatoes or sweet potatoes any more). The skin would also add flecks of color as well as nutrients.

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