Baba Ghanoush is a creamy, classic Mediterranean eggplant dip that with a touch of sweetness makes a crowd pleaser!
I’m starting to notice a trend of dips and spreads in the last few blog posts. I promise you, I don’t eat like a rabbit. Well, maybe. Okay, MAYBE most of my meals have consisted of hummus and pita chips in the past few months, and I’ve allowed other types of dips in between. I promise I’ve been eating other things! Like oatmeal, and mangoes, and…wait, what if this is a dip and/or mono foods trend?
Okay, maybe I need help.
But, how could I not want to just eat this kind of food only?? It will always answer the long lost protein question, and it tastes amazing. Take this baba ghanoush for example. I may or may not have bought a ton of eggplants and wondered what I would do with all of them, and this recipe may or may not have come out of that. Oops. But two roasted eggplants later, tahini (my new favourite addition to every sauce) and a touch of sweetness (sometimes eggplants are bitter!) you have a dip that as usual I couldn’t get my hands off of after we shot it.
And if this is a trend, I hope it’s hear to stay. I still have some more of this left over and plan to devou…finish it nicely today. But please, check your eggplants! Some are very bitter, which can ruin your dip, and to that I recommend adding a touch of sweetness, maple syrup or honey or even blended dates, and you’re back in business.
I’ve also gotten into the trend of adding a drizzling of olive oil on top of all dips and spreads (antioxidants?) and I’ve also been going a bit too crazy over olive oil. When I find a name for this obsession I will let you know, but something tells me it’s mediterranean food overload.
Pass the olives!
Baba Ghanoush
Ingredients
- 2 medium eggplants weighing about 2 pounds
- 1/4 cup tahini
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 1/4 teaspoon cumin, ground (optional)
- salt to taste
- 1 tablespoon olive oil (optional)
- 1 tablespoon parsley, chopped (optional)
- 1/8 teaspoon smoked paprika (optional)
- 2 teaspoons maple syrup
Instructions
- Preheat oven to 400F.
- Prick the eggplants a few times with a fork, place on a baking sheet and bake for about 30-40 minutes.
- When eggplants have cooled a bit, peel off the flesh and puree the insides with the tahini, lemon juice, garlic, cumin and salt. Taste and if needed, add sweetener, until it's reached your desired taste.
- Serve garnished with olive oil, and chopped parsley.
If you liked this dip, you’ll need this recipe for How To Make Tahini!
Love Eggplants? Then you’ll love this Almond-Crusted Baked Eggplant!
Want more dips? This Whipped Feta Dip with Garlic Pita Chips is a delicious snack!
After guacamole (obviously), baba ghanoush is my favourite dip. I love it with pomegranate too.
Haha love the obviously, I keep reading that pomegranate tastes amazing in the dip, thanks Dannii!
I am a more recent convert to aubergines but this dip was what helped me. Gorgeous picture.
Thanks Bintu!
This baba ghanoush is totally going on my to make list! I am so in love with all recipes that include tahini and I think it’s really neat that you put a little maple syrup in there. The smoky, sweet, creamy flavours and textures would be wonderful together. Great recipe and gorgeous photos 🙂
Thanks so much Allison! The maple syrup made such a great difference!
I just have to say that this dip, baba ghanoush, reminds me of the movie Wedding Crashers! Owen Wilson calls someone that, and I thought it was the funniest thing ever! Even funnier because I didn’t know it was a dip until today! 🙂 It sounds absolutely amazing, and your pictures are gorgeous! Sounds like the flavors blend together very well. Pinned!
Haha that movie was hilarious! Thanks Gayle!
Jessica, this looks delicious! I love tahini and am always looking for recipes that I could use it in. Love your photos.
Thanks Cindy! Tahini is always a delicious addition!
I bought an eggplant the other day just with this in mind…I love this dip! I really could live off of dips like this, too. 🙂
Thanks Marcie! I totally could too haha
Maple syrup, tahini, and roasted eggplant! Whaaaa? This is going to taste amazing, Jessika! I love the addition of smoked paprika! My mouth is watering… NOW! Good grief! Thank you, Jessica!
Hahaha thanks Traci! The flavour combination was so good 😀 .
I support you 100% on your dip obsession. I’ve been all about them this summer! Thanks for a great recipe to add to my repertoire! 🙂
Thanks Alyssa! Glad to know you’re on the good side 😀 haha.
your baba ghanoush looks just right!
Thanks Sarah & Arkadi!
When it’s this hot out, who can blame you for only eating dips! Baba ghanoush is such a favorite of mine also!
Exaclty! Thanks Joanne!
I love baba-ghanoush! This looks so good, Jessica!
Toodles,
Tammy<3
Thanks Tammy!
It looks and sounds tasty. I could eat dips for dinner when it’s hot outside!
Thanks Pam!
I could live off dips too – especially when it’s so hot outside. I love baba ghanoush but have never made it before. Yours looks perfect and I can’t wait to try it 🙂
Thanks Kelly!
I love Mediterranean cuisine.. This Baba Ghanoush looks fab!! such a creamy and delicious dip.. 🙂
Thanks Arpita!
I’ve eaten baba ghanoush plenty of times, but I’ve never made it. This looks like the perfect recipe to try! 🙂
Thanks Christin!
I just made a batch of grilled baba ghanoush, how funny. It is my all time favorite dip. I never tried adding maple syrup to it but it sounds great.
Thanks Kathy! Yes it’s so good!
There’s no need to stop the dip trend! I love snacking throughout the day, and it’s great to have some healthy options out there. I love baba ghanoush when I go to middle eastern/mediterranean restaurants, but being able to make it myself is awesome! I’ll have to try this soon 🙂
Thanks Alexis! You’re so right – I could keep up the dip trend forever!
Jessica this look oh soooo amazing! You are killing it girl!
Thanks Sophia!
I love baba ghanoush! Yours look amazing, Jessica.
Thanks Angie!
I have never made baba ghanoush at home! I’ve clearly been missing out 🙂 This looks awesome. And I love alll the dips so keep em’ coming!
Thanks Ashley!
Jessica, I absolutely LOVE baba ganoush! It’s eaten really often in Greece so I’ve had it countless times, but I’ve never made it myself, shamefully. So … thanks for the recipe and pinning!
I never realized how easy it was to make this. Just pinned it and plan to make it soon!
Thanks for pinning – I hope you enjoy it!!
One of my favorite ways to use eggplant is to pickle it in Italian style. THEN puree it along with some Kalamata olives and drizzle premium olive oil over it before I dip my gluten free crisps in it. That is my lunch along with an organic apple. Baba ghanoush with maple syrup? I haven’t tried it yet but ghanoush is so easy to make, Thanks for a reminder 🙂
Sounds delicious Mary! I’ve got to try that – and you’re welcome!
Just made this ? Taste is good, but consistency is off… it’s really thin. I even added an additional eggplant. Any suggestions?
Hey Cory,
Glad you enjoyed it but so weird it’s thin! Were you eggplants 2 pounds? That would be the only reason why it would be too thin since the only real liquid is the lemon juice! I hope that helps!