Easy Homemade Baba Ganoush

5 from 13 votes

Easy Homemade Baba Ganoush

This Easy Homemade Baba Ganoush is the best Middle Eastern-inspired dip made from roasted eggplants. Make this restaurant-quality recipe at home with only a few simple ingredients!

Course Appetizer, Condiment, Dip, Side Dish

Cuisine Lebanese, Middle Eastern, Turkish

Keyword Easy Homemade Baba Ganoush

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 133kcal

Author Chrissie (thebusybaker.ca)

Ingredients

1 medium eggplant
2 teaspoons olive oil
1/4 teaspoon salt
1 clove garlic minced
1 tablespoon tahini
1 tablespoon lemon juice
1/4 teaspoon chili powder
1/4 teaspoon smoked paprika
2 tablespoons olive oil
salt and pepper to taste
some smoked paprika and fresh hopped parsley for garnish, if desired.

US Customary - Metric

Instructions

Preheat your oven to 400 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper.
Slice the eggplant lengthwise and rub the 2 teaspoons of olive oil and 1/4 teaspoon salt onto the eggplant flesh.
Roast flesh side up for about 20-25 minutes, or until the eggplant flesh starts to turn golden brown around the edges.
Let the roasted eggplant cool on the pan until room temperature.
Scoop the room-temperature roasted eggplant flesh out of the skin (discard the skin) and into your blender.
Add the minced garlic, tahini, lemon juice, chili powder and paprika and blend on medium speed until combined.
Turn the speed to high and pour in the olive oil in a slow, steady stream until the mixture is ultra smooth (about a minute).
Scoop the mixture out of the blender and into a bowl. Top with a small sprinkling of smoked paprika and fresh chopped parsley for garnish (if desired). Serve with pitas or pita chips for dipping.

Notes

Make this dip up to 2 days ahead and store in the fridge in an airtight container.

Nutrition