Creamy Baba Ganoush (Roasted Aubergine Dip)
It takes a bit of elbow grease, but this recipe for homemade baba ganoush will give you a luxuriously creamy aubergine dip that's dairy-free and gluten-free.
Ingredients
- 3 aubergines (a.k.a. eggplants, approx. 2 lb / 1 kg total weight)
- 3 garlic cloves
- 5 tablespoons extra-virgin olive oil (divided)
- 3 tablespoons tahini
- 2 tablespoons lemon juice (plus more to taste)
- ¼ teaspoon ground cumin
- ⅛ teaspoon smoked paprika
- 2 tablespoons chopped fresh parsley
- Salt to taste
- Small pinch of sumac (optional – see notes)
- Toasted pine nuts (optional)
Instructions
- Preheat the oven to 200°C (400°F).
- To prepare the aubergines, trim away the stalks and cut each in half lengthways. For a little extra colour during cooking, you can lightly score the flesh diagonally across the cut sides (see photos above for details).
- Drizzle 1-2 tablespoons of oil over a large baking sheet and place the aubergines face down, moving them around to ensure there's oil between the contact surfaces. Add two garlic cloves to the baking sheet.
- Roast in the oven for 30-40 minutes until the flesh is very soft and the outer skins are collapsing. The cooking time will depend on the size of your aubergines, so continue to cook for a little longer if necessary. Once cooked, remove from the oven and set aside to cool.
- Once the aubergine halves are cool enough to handle, scoop out the flesh with a spoon and add it to a mixing bowl. If any bits look too dark or over-done, carefully remove these and discard along with the skins. Slice off the ends of the roasted garlic cloves and squeeze these into the same bowl, discarding the skins.Note: This whole step can be a bit fiddly, but it's worth trying to get as much of that creamy aubergine flesh as possible.
- Using the back of a spoon, press down on the aubergine flesh and drain away any water that pools in the bottom of the bowl. Stir the aubergine thoroughly with a fork for several minutes until you no longer have any long stringy pieces. The longer you do this for, the smoother the final texture will be.
- Mince the remaining garlic clove and add this to the bowl along with the tahini, lemon juice, cumin, smoked paprika, chopped parsley, a pinch of salt, and 3 tablespoons of olive oil. Continue to mash and mix until the ingredients are well combined and there are no stringy pieces of aubergine.
- Check the seasoning and adjust to taste. I usually add a little more salt, lemon juice, and maybe an extra pinch of smoked paprika (but be careful not to add too much).
- Transfer the dip to a serving bowl and finish off with a drizzle of olive oil, a pinch of sumac, fresh parsley, and toasted pine nuts. Enjoy!🌱 Serving suggestions >📸 See recipe steps >📖 Table of contents >
Notes
Sumac: This bright-red spice is commonly used in Middle Eastern cuisine to add a tangy flavour to dishes.
Seasoning: The amounts of spice and lemon juice in this recipe provide a basic guideline – you'll definitely want to get in there with a spoon and adjust the seasoning to taste.
Food processor: If you don't want to get stuck in with a fork and some good ol' elbow grease, you could mix the ingredients using a food processor. Start with short pulses and blend until you have the texture you want, stopping to scrape down the sides if necessary.
Gluten-free: This recipe is 100% gluten-free as written.
Storage: Store the baba ganoush in the fridge for up to four days or freezer for up to several months.
See recipe testing notes and recipe FAQ sections for more info.
* The nutrition info below is for one serving, based on a total of six servings.
Nutrition
Calories: 173kcalCarbohydrates: 12gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 201mgPotassium: 437mgFiber: 5gSugar: 6gVitamin A: 178IUVitamin C: 8mgCalcium: 32mgIron: 1mg
Nutrition Facts
Creamy Baba Ganoush (Roasted Aubergine Dip)
Amount Per Serving
Calories 173
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Sodium 201mg9%
Potassium 437mg12%
Carbohydrates 12g4%
Fiber 5g21%
Sugar 6g7%
Protein 3g6%
Vitamin A 178IU4%
Vitamin C 8mg10%
Calcium 32mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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