Roasted Eggplant Tahini Dip Recipe – Easy Middle Eastern Baba Ghanoush

Last Updated on 4 months by Neha Deshmukh

Roasted Eggplant Tahini Dip Recipe – Easy Middle Eastern Baba Ghanoush

Hey everyone! I’m so excited to share this recipe with you – it’s for a creamy, smoky, utterly delicious Roasted Eggplant Tahini Dip, also known as Baba Ghanoush. I first made this years ago after a trip to Lebanon, and it instantly became a staple in my kitchen. It’s surprisingly easy to make, and honestly, it’s way better than anything you can buy in a store. Let’s get cooking!

Why You’ll Love This Recipe

This Baba Ghanoush is a total crowd-pleaser. It’s perfect as an appetizer, a dip with veggies, or even a spread for sandwiches and wraps. The roasted eggplant gives it this incredible smoky flavor, and the tahini makes it wonderfully creamy. Plus, it’s naturally vegan and gluten-free! It’s a healthy and flavorful dish that’s sure to impress.

Ingredients

Here’s what you’ll need to make this magic happen:

• 1 large eggplant (around 375 grams)
• 3-4 tablespoons tahini
• 1 tablespoon olive oil (plus extra for drizzling)
• 3 garlic cloves
• ¼ teaspoon cumin powder
• ⅛ teaspoon cayenne pepper (or more, to taste!)
• 1 lemon, juiced
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec, because quality really makes a difference here!

• Tahini: Seriously, good tahini is key. Look for a brand that’s smooth, creamy, and has a slightly nutty flavor. Some tahinis can be bitter, so taste it before you start!
• Eggplant: I prefer using a globe eggplant for this recipe, as they get beautifully soft when roasted. But feel free to experiment with other varieties.
• Olive Oil: A good quality extra virgin olive oil adds a lovely fruity note. Don’t skimp here!
• Spice Variations: Traditionally, cumin is the star, but feel free to get creative! A pinch of smoked paprika adds an extra layer of smokiness, and some people like to add a little coriander. My friend, Priya, swears by a tiny dash of cardamom – it’s worth a try!

Step-By-Step Instructions

Alright, let’s make some Baba Ghanoush!

1. First, give your eggplant a little massage with oil. Just lightly coat it all over. Then, using a knife, poke holes all over the eggplant – this helps it cook evenly and prevents it from exploding (trust me, you want to do this!).
2. Now for the fun part: roasting! Place the eggplant directly over a medium flame on your stovetop. Turn it occasionally until the skin is completely charred and the eggplant is super tender – about 15 minutes. It will deflate as it cooks.
3. Once it’s cooked, wrap the eggplant in foil and let it cool. This makes it easier to handle.
4. When cool enough to touch, carefully remove the charred skin. Don’t worry if a little bit sticks – it adds to the smoky flavor! Transfer the eggplant flesh to a food processor.
5. Pulse the eggplant a few times – you don’t want it completely smooth, just broken down.
6. Add the tahini and 1 tablespoon of olive oil to the food processor. Pulse until everything is smooth and creamy. This usually takes about 2-3 minutes.
7. Transfer the mixture to a bowl. Stir in the chopped garlic, cumin powder, cayenne pepper, and lemon juice. Season with salt to taste.
8. Finally, drizzle with a little extra olive oil and garnish with chopped parsley or cilantro.

Expert Tips

• Don’t be afraid of the char! The charred skin is what gives Baba Ghanoush its signature smoky flavor.
• Taste as you go. Adjust the lemon juice, salt, and cayenne pepper to your liking.
• For extra creaminess: Add another tablespoon of tahini.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already vegan!
• Gluten-Free Confirmation: Naturally gluten-free, so everyone can enjoy.
• Spice Level Adjustment: If you’re sensitive to heat, start with a tiny pinch of cayenne pepper and add more to taste. My family prefers a milder version, so I often skip it altogether for them.
• Serving Style Variations: Serve it as a dip with pita bread and veggies, or use it as a spread for sandwiches, wraps, or even burgers! I love it swirled into yogurt for a quick and flavorful sauce.

Serving Suggestions

Baba Ghanoush is incredibly versatile! Here are a few of my favorite ways to serve it:

• With warm pita bread and a colorful array of fresh vegetables (carrots, cucumbers, bell peppers).
• As part of a mezze platter with hummus, falafel, and olives.
• Spread on toasted baguette slices for a quick and easy appetizer.

Storage Instructions

Leftover Baba Ghanoush can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavor might intensify over time, which some people love!

FAQs

Let’s answer some common questions:

• What is the best eggplant to use for Baba Ghanoush? Globe eggplants are classic, but Italian eggplants work well too.
• Can I make Baba Ghanoush ahead of time? Absolutely! The flavors actually develop and get better as it sits.
• How can I adjust the smokiness of the dip? Roasting the eggplant over an open flame gives the most smokiness. You can also add a pinch of smoked paprika.
• What is the difference between Baba Ghanoush and Mutabal? Mutabal often includes yogurt, giving it a slightly tangier flavor. Baba Ghanoush relies solely on tahini for creaminess.
• Can I grill the eggplant instead of roasting it over a flame? Yes, you can! Grill the eggplant until the skin is charred and the flesh is tender.