Baba Ganoush with Roasted Eggplant Recipe
This baba ganoush with roasted eggplant recipe is flavorful, smoky dip made with eggplants, tahini, lemon, and spices. Oven roasted eggplant makes this dish quick to prepare!
This easy baba ganoush is light and flavorful, and goes great served with pita bread or alongside a plate of falafel or shawarma. It’s easy to make vegan and gluten free!
The last house I lived in before I was married was a great old 1800s home in Providence. I shared the house with 5 other roommates (all young professionals and students) and one of my roommates was from Jordan. She taught me to make this baba ganoush recipe, we made it together for a big roommate potluck one night, and it’s been a favorite of mine ever since.
This baba ganoush with tahini is creamy, light, and totally dippable. It’s great to put out at a party with fresh pita or veggies. I also like to add a scoop to baked falafel if I have some on hand. It makes for a great lunch, with a touch of smoky flavor from being roasted in the oven.
This Baba Ganoush with Roasted Eggplant Recipe Is
- Bright
- Fresh
- Light
- Flavorful
- A Little Smokey
- A Great Party Appetizer or Dip
- Vegan, Gluten Free, Vegetarian, and Nut Free
What Is Baba Ganoush?
Baba ganoush is a classic Middle Eastern dip or spread renowned for its smoky, creamy flavor and silky texture. It is primarily made from roasted eggplants that are charred over an open flame or roasted until they become tender and smoky. The roasted eggplant is then blended with tahini (sesame paste), garlic, lemon juice, and various seasonings like cumin, paprika, and olive oil to create a delectable dip.
With its origins tracing back to the Levant region, baba ganoush has a rich history dating centuries ago. It is believed to have been a staple in Middle Eastern cuisine for generations, with variations of the dish found throughout the Mediterranean and Middle East.. Today, baba ganoush is popular all over the world, and is served as an appetizer or snack alongside pita bread, crackers, or fresh vegetables.
Modern 30 Minute Dip Recipes
This baba ganoush with tahini is what I call an Easy Entertaining Recipe – which is on your table in about 30 minutes. These quick and simple recipes are perfect for those last-minute potluck invites, or when you just want a simple home cooked meal but don’t want to spend hours in the kitchen. I have a whole section dedicated to 30 Minute or Less Recipes, that are great for the whole family. From soups and stews, to pastas and proteins – a tasty meal can be on your table in no time.
Just as fast as grabbing a quick prepared side dish from the store (and way more impressive too)! If you’re heading to a party, potluck, or BBQ, check out this great list of top host gifts for summer entertaining for that next-level gift your host will love!
What’s In This Quick Baba Ganoush Recipe?
I cook with fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out seasonal produce for delivery. Get $10 off your first box by clicking here!!
- Eggplant, Lemons, Garlic
- Olive Oil: I like to use this fruity olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- Lemon Juice: Use fresh lemons if you have it, or this really great bottled lemon that you can keep in your pantry if you don’t have fresh lemons. This organic lemon is great for dressings, dips, and even cocktails – and it tastes fresh, which is great to have around if you don’t use lemon juice everyday but still want to keep some around.
- Tahini: A fantastic and flavorful spread made from ground sesame seeds. This tahini is fantastic in any dish, we absolutely love this tahini!
- Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt. It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
Make Baba Ganoush Gluten Free for a Tasty Version
This gluten free baba ganoush recipe is a simple meal to make without wheat. We’re all about making traditional recipes gluten free and serving them onto modern tables. Gluten free cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around gluten free pantry staples and swapping in a few wheat-less ingredients you can make better meals for you and your family.
Browse all our gluten free recipes here on Modern Bites. These easy and yummy recipes are fantastic meals for everyone at your table.
How Do I Make Baba Ganoush by Roasting Eggplants?
- Preheat over to 425 degrees Fahrenheit. Line a sheetpan with parchment paper.
- Cut the eggplant into thin slices lengthwise, and try to keep consistent thickness. Once both eggplants have been cut, salt each piece, and place in a kitchen strainer in the sink for 15 minutes to drain.
- Once drained, pat the eggplant slices dry and place onto the sheet pan. Brush each side with olive oil. Salt the eggplant, and roast in the oven for 20 minutes, flipping halfway. Once the eggplants are soft and brown, take them out of the over, and wrap the slices in tin foil for 10 minutes so the steam stays in the eggplant.
- Once cooled, remove the peel from the eggplant, and place in the food processor with the rest of the ingredients. Puree all ingredients together and serve the baba ganoush with pita bread, crackers, or vegetables.
More Party Dip Recipes for Entertaining Everyone Will Love!
Garlic Hummus Without Tahini Recipe
Peach Salsa Without Tomatoes (Low Sodium, No Salt Added)
Vegan 7 Layer Dip Recipe (Dairy Free, Gluten Free, Vegan Party Food)
3 Olive Hummus Dip Recipe (Vegan, Gluten Free, High Protein)
Black Bean Queso Dip Recipe (Vegetarian, Gluten Free)
Share This Tahini Baba Ganouj Recipe
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Baba Ganoush with Roasted Eggplant
Equipment
- Sheet Pan
- Food Processor
Ingredients
- 1/4 cup olive oil plus more for roasting
- 2 eggplants
- 2 lemons juiced
- 5 cloves fresh garlic
- 1/4 cup tahini
- 1 teaspoon salt
- Smoked paprika
Instructions
- Preheat over to 425 degrees Fahrenheit. Line a sheetpan with parchment paper.
- Cut the eggplant into thin slices lengthwise, and try to keep consistent thickness. Once both eggplants have been cut, salt each piece, and place in a kitchen strainer in the sink for 15 minutes to drain.
- Once drained, pat the eggplant slices dry and place onto the sheet pan. Brush each side with olive oil. Salt the eggplant, and roast in the oven for 20 minutes, flipping halfway. Once the eggplants are soft and brown, take them out of the over, and wrap the slices in tin foil for 10 minutes so the steam stays in the eggplant.
- Once cooled, remove the peel from the eggplant, and place in the food processor with the rest of the ingredients. Puree all ingredients together, top with smoked paprika if desired, and serve the baba ganoush with pita bread, crackers, or vegetables.
Very easy to make with a great taste