Smoky Eggplant Dip with Toasted Pine Nuts (Baba Ganoush)
Baba Ganoush, the classic Middle Eastern roasted eggplant dip, has a rich, smoky flavor with a creamy texture. It's flavored with tahini, garlic, fresh lemon juice, and a little olive oil, and is one of my favorite vegetarian dips for serving at parties! I like to top it with toasted pine nuts and a little sumac then serve with warm pita bread alongside other Middle Eastern food. Naturally vegan, gluten-free, and dairy-free. It's seriously irresistible!
Servings: 4 servings
Calories: 444kcal
Video
Equipment
Ingredients
- 3 long purple Italian eggplant or 2 globe eggplant, cut in half lengthwise
- ¼ cup + 3 Tbsp extra virgin olive oil, divided
- ½ tsp Kosher salt, plus more to taste
- ¼ cup tahini, plus more for serving, I recommend Soom Tahini
- ½ lemon, juiced, about 2 Tbsp
- 2 cloves garlic, grated
- 2 Tbsp chopped fresh parsley, plus more for serving
- Sumac, for serving
- 2 Tbsp toasted pine nuts, for serving
Instructions
- Score the eggplant. Preheat an oven to 400°F (205°C), then line a rimmed baking sheet with parchment paper. Using a paring knife, score the flesh of each eggplant into a diamond pattern, being careful not to puncture through the skin
- Season the eggplant. Drizzle the baking sheet with 2 Tbsp olive oil, then drizzle the remaining 2 Tbsp olive oil on the scored side of each eggplant. Sprinkle with ½ tsp Kosher salt. Place the eggplant cut side down on the baking sheet.
- Roast the eggplant. Place in the preheated oven, then cook for 40-50 minutes (depending on the size and thickness of your eggplant), or until they’re golden brown and caramelized on the bottoms. To test for doneness, they should pierce easily with a paring knife. Allow them to cool slightly until you can handle them without burning your hands.
- Mash the eggplant. Use a spoon to scoop out the flesh of the eggplant, then place in a large bowl. Discard the skins. Using a fork, mash the eggplant pulp until it’s very smooth. You can leave it with a bit more texture if you like, but I prefer it creamy.
- Add remaining ingredients. Add ¼ cup tahini, remaining 2 Tbsp extra virgin olive oil, 2 Tbsp fresh lemon juice, 2 cloves grated garlic, and 2 Tbsp chopped parsley, then stir very well. Taste, then adjust seasoning as you like, adding a bit of salt, lemon juice, or additional tahini.
- Garnish, then serve! Transfer to a shallot bowl for serving, then drizzle with an additional tablespoon of olive oil. Garnish with a sprinkle of sumac, toasted pine nuts, and chopped parsley. Serve with pita chips or as part of a larger Middle Eastern spread.
Notes
- To make-ahead: Baba Ganoush can be made ahead of time and stored in an airtight container in the refrigerator for up to 4-5 days.
- Leftovers and storage: Store any leftover Baba Ganoush in an airtight container in the refrigerator for up to 5 days to maintain its freshness and flavors.
- To freeze: Freezing Baba Ganoush is not recommended as it can alter the creamy texture upon thawing, affecting the overall quality of the dip. It's best enjoyed fresh or refrigerated for an optimal taste experience.
- Other topping suggestions to try: chopped fresh herbs, olive oil, toasted pine nuts or almonds, pomegranate arils, crumbled feta cheese, za'atar spice blend, Aleppo pepper, or roasted garlic cloves.
Nutrition
Calories: 444kcal | Carbohydrates: 26g | Protein: 7g | Fat: 38g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 23g | Sodium: 305mg | Potassium: 921mg | Fiber: 12g | Sugar: 13g | Vitamin A: 262IU | Vitamin C: 19mg | Calcium: 62mg | Iron: 2mg
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