Creamy Baba Ganoush with Roasted Eggplant

Baba Ganoush is a smoky, creamy, and flavorful dip that hails from the Mediterranean and Middle Eastern regions. Made primarily from roasted eggplant, it’s a delicious alternative to hummus and brings an exciting depth of flavor. The roasting of the eggplant adds a rich smokiness to the dip, which is complemented by tahini, garlic, lemon juice, and olive oil for a creamy, satisfying texture.

Whether you’re serving it as an appetizer, a snack, or as part of a mezze spread, Creamy Baba Ganoush with Roasted Eggplant is always a crowd-pleaser. In this post, we’ll show you how to make this delicious dip at home with simple ingredients and minimal effort.

What is Baba Ganoush?

Baba Ganoush is a traditional Middle Eastern dip made from eggplant, tahini (sesame paste), olive oil, lemon juice, and garlic. The eggplant is roasted, mashed, and then mixed with the other ingredients to create a smooth, creamy dip with a subtle smokiness. The dish is often garnished with olive oil, parsley, and sometimes a sprinkle of pomegranate seeds for added texture and color.

It’s typically served with pita bread, vegetable sticks, or as part of a larger mezze platter alongside other dips and dishes.

Ingredients for Creamy Baba Ganoush with Roasted Eggplant

Here’s what you’ll need to make this flavorful and creamy Baba Ganoush:

For the Baba Ganoush:

• 2 medium eggplants (about 1 lb or 450g)
• 2 tablespoons tahini (sesame paste)
• 2 tablespoons olive oil (plus more for drizzling)
• 2 garlic cloves, minced
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon ground cumin (optional)
• Salt, to taste
• Black pepper, to taste

For Garnish:

• Chopped parsley (for garnish)
• Pomegranate seeds (optional, for color and texture)
• Olive oil (for drizzling)

How to Make Creamy Baba Ganoush with Roasted Eggplant

Step 1: Roast the Eggplant

1. Preheat the oven to 400°F (200°C).
2. Prepare the eggplants: Cut the eggplants in half lengthwise. Use a fork to prick the skin of the eggplant a few times. This will help steam the eggplant from the inside while it roasts.
3. Roast the eggplants: Place the eggplant halves on a baking sheet, cut side down. Roast for 30-40 minutes, or until the skin is charred and the flesh is soft. You can also roast them directly over an open flame on the stovetop for a smokier flavor if you have a gas stove. If you prefer the stovetop method, use tongs to turn the eggplant and roast all sides.
4. Once roasted, remove from the oven and let the eggplants cool for a few minutes. Scoop out the soft flesh using a spoon, discarding the skin.

Step 2: Prepare the Baba Ganoush

1. Mash the eggplant: Place the roasted eggplant flesh into a large bowl. Use a fork or potato masher to mash it until smooth but still slightly chunky, depending on your texture preference.
2. Add the other ingredients: Add tahini, olive oil, minced garlic, and lemon juice to the mashed eggplant. Stir everything together until well combined.
3. Season: Add ground cumin, if using, and season with salt and black pepper to taste. Adjust the seasoning to your liking, adding more lemon juice or olive oil if desired for extra creaminess.

Step 3: Serve and Garnish

1. Transfer the creamy baba ganoush to a serving bowl.
2. Drizzle with extra olive oil, sprinkle with chopped parsley, and optionally, garnish with pomegranate seeds for a burst of color and texture.
3. Serve with pita bread, vegetable sticks, or as part of a larger mezze platter.

Tips for Perfect Baba Ganoush

• Roasting method: Roasting the eggplant over an open flame on a stovetop or grill imparts a smokier flavor. If you don’t mind the extra step, it’s worth trying this method for a deeper smoky taste.
• Don’t overcook the eggplant: Be sure not to overcook the eggplant when roasting it. The flesh should be soft and easily scooped out, but the skin should be charred and not overly dry.
• Tahini consistency: Tahini can vary in thickness, so if your baba ganoush is too thick, add a little extra olive oil or water to smooth it out. If it’s too thin, you can add a bit more tahini.
• Customize the flavor: Baba ganoush is versatile. You can experiment with adding ingredients like smoked paprika, ground coriander, or fresh herbs to elevate the flavor profile.
• Make it ahead: Baba ganoush tastes even better after the flavors have had time to meld together. Make it ahead of time and store it in the fridge for a few hours before serving.

Why You’ll Love Creamy Baba Ganoush with Roasted Eggplant

Baba Ganoush is the perfect appetizer or dip for any occasion. It’s creamy, rich, and full of flavor, with the roasted eggplant adding a delightful smokiness. The combination of tahini, garlic, and lemon juice gives the dip depth and freshness, while the olive oil adds a silky smooth finish. Whether you’re serving it as a snack, appetizer, or part of a mezze platter, this dip is always a hit.

It’s a great alternative to hummus and a wonderful option for those looking for a vegetarian, gluten-free, and dairy-free dip. Plus, it’s simple to make, requires minimal ingredients, and can be customized to your taste.