Roasted Aubergine Dip Recipe (Baba Ganoush)

Aubergine Dip is a Middle Eastern roasted eggplant that is mix with tahini, olive oil, garlic, lemon juice and parsley. In the Middle East, we call this dish Baba Ganoush.

When I was in Jordan, I tried many delicious Levantine and Middle Eastern food. One time, me and my cousins went to a local restaurant in Amman, and we ordered tons of Arabic foods.

We ate falafel, hummus, shawarma, fries, pickle, and baba ganoush. Of course, we ate these foods using flatbread or pita bread. On that day, this was the first time I tried this eggplant dip, which I find this dish delicious since it is creamy, and it is rich in flavor.

As a half Middle Eastern, I love this dish not only because it is delicious, but it is part of our Jordanian and Levantine culture. In this post, I will be showing my version of roasted aubergine dip.

Recipe Ingredients

To make this delicious aubergine dip, here are the ingredient I used for this recipe:

• Aubergine / eggplant
• Extra Virgin Olive Oil
• Tahini paste
• Lemon
• Garlic
• Parsley (For Garnish)
• Smoked Paprika (For Garnish)
• Salt for Taste

Firstly, you can use any eggplant or aubergine in local grocery stores. If the eggplant is long, cut into half like what you see in the picture above.

Secondly, I am using extra virgin olive oil for this recipe. I prefer extra virgin olive oil since it is healthier, and it has better flavor, which tastes much better.

Thirdly, I am using the Tahini paste that I ordered from a Middle Eastern grocery store. It is a must ingredient for this recipe, and you can't make an eggplant dip without this.

Lastly, parsley and paprika are used for garnishing my Baba Ganoush. They can be optional if you like.

Step by Step Instruction

Making Aubergine Dip recipe is quiet easy and straight forward.

Firstly, preheat the oven in 200 C. While waiting for the oven to become hot, slice the eggplants in halved and drizzle with salt and olive oil. Place it in the tray with aluminum foil before transferring it into the oven. Bake it for 30 minutes or until it turns dark brown and roasted.

Once you are done, remove the eggplant from the tray. Start peeling off the skin of the eggplant and transfer all into the small plate bowl.

In the small bowl, add tahini, lemon, minced garlic, and salt. Mix it well using the fork to help breakdown the eggplants. It will help give the Baba Ganoush a creamy texture.

Drizzle with olive oil and garnished with paprika and chopped parsley (Optional). Best serve it with flatbread or pita bread and you are done.

Recipe Faqs

I. How long can you keep this recipe in the fridge?

After making this aubergine dip, you can cover with plastic and store in the fridge for later use. They can last for up to 1 week without getting this dish spoiled.

II. What do you serve with this recipe?

This dish is commonly served and eaten with any Pita Bread or Flatbread Recipes. Also, I love to serve Baba Ganoush with other side dishes like scrambled egg, refrigerated dill pickles, olives and hummus.

III. Is this recipe healthy?

Tahini, eggplant, lemon and garlic contains vitamins, minerals and fiber that are considered an important source of nutrient for the body. Also, I am using extra virgin olive oil instead of other vegetable oil. This olive oil is very healthy which is rich in monounsaturated fatty acids - a healthy fats.

Other Middle Eastern Vegan Recipe

Here are other Middle Eastern vegan based recipes that you may like:

• Makdous (Pickled Eggplant)
• Spinach Fatayer
• Arabic Salad

Continue to Content

Roasted Aubergine Dip

Yield: 3

Prep Time: 10 minutes

Baking Time: 30 minutes

Total Time: 40 minutes

This is an easy Middle Eastern roasted Aubergine Dip which is mix with olive oil, garlic, tahini, and lemon. It is garnish with smoked paprika and parsley.

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Ingredients

• 2 Medium Eggplant / Aubergine
• 2 Cloves Minced Garlic
• 1 Tablespoon of Parsley
• 2 Tablespoons of Tahini Paste
• 2 Tablespoon of Lemon Juice
• Smoked Paprika for Garnish
• Extra Virgin Olive Oil
• Salt for Taste

Instructions

1. Preheat the oven in 200 C or 400 F.
2. Cut the aubergine in halved and drizzle with salt and olive oil. Before transferring into the oven, place into the tray with aluminium foil.
3. Bake it for 30 minutes or until it turns dark brown and roasted.
4. Remove the eggplant from the oven and let it cool down for few minutes.
5. Use the fork to peel off the skin of the eggplant and transfer them into a small plate bowl
6. In the same bowl, add Tahini paste, lemon, minced garlic and salt. Stir using the fork to help break the eggplant till it have a nice creamy texture.
7. Drizzle with Olive oil and garnished with paprika and chopped parsley.
8. Serve with Flatbread or Pita Bread before eating. Enjoy!

Notes

If you don't have paprika, you can use sumac instead.

Extra Virgin Olive oil have stronger flavor than other olive oils making this eggplant dip tastier.

Nutrition Information

Yield 3 Serving Size 1
Amount Per Serving Calories 304Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 0mgSodium 207mgCarbohydrates 53gFiber 15gSugar 8gProtein 7g

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