This recipe for roasted eggplant dip is actually a tasty recipe for baba ganoush which is a Lebanese appetizer! It's perfect for summer you should give it a try!
A baked eggplant recipe is perfect if you have eggplant in the garden this summer and need to get creative with how to use them up.
If you are just trying to find new recipes to try I would definitely recommend this cold dip recipe. A recipe for roasted eggplant dip is great to share at parties, backyard BBQ's, and potlucks as well.
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Is this baba ganoush recipe authentic?
Yes! This is an easy recipe for an authentic Lebanese appetizer. This simple roasted eggplant recipe is perfect as a side dish, appetizer, or party recipe.
It's great for summer since it can be served cold and with a variety of sturdy veggies for dipping.
Is this baked eggplant appetizer for baba ganoush?
Yes! If you are unfamiliar with baba ganoush, it is a Lebanese appetizer recipe that is usually served with sturdy raw veggies, or things liked toasted pita wedges or pita chips if you need a quicker option.
You can also serve this recipe for roasted eggplant alongside some herbed hummus, tahini sauce, and fresh salad. This Mediterranean Shrimp Pasta Salad is a great choice for a full Mediterranean spread of recipes.
What do I need to make this easy baba ganoush recipe?
For this simple recipe for roasted eggplant dip you will need a large eggplant that you can leave whole or peel. It's up to you! You will also need tahini paste, lemon juice, extra virgin olive oil, garlic, paprika, and salt/pepper to taste.
That's all! See, unique recipes don't have to be very difficult to make or full of complicated ingredients. You can get tahini paste in most grocery stores or you can order it online! That's the only ingredient that might be a little on the “tricky” side to source!
How to make a baked eggplant appetizer:
This recipe is really easy to make. I'll show you with some step by step instructions below. You can also find the full recipe, ingredients, and more in the printable recipe card at the bottom of the post. It's easy to save or print on one page from there!
Preheat oven to 400F
Remove stem from eggplant and peel, as desired.
Wrap eggplant in aluminum foil and place on a cookie sheet.
Bake for 45 minutes.
Once eggplant is cool enough to handle, remove from foil and cut in half.
Scoop out the eggplant flesh, discarding seeds and skin.
Place the eggplant flesh in a fine-mesh sieve and allow to drain into a sink or bowl for 10 minutes.
Place the drained eggplant in a food processor along with remaining ingredients. Puree, then taste and adjust seasonings to personal preferences.
For best flavor, refrigerate for one hour before serving.
Looking for even more delicious recipes to try?
Here are a few of our other favorites that I think you will also enjoy. Try out Garden Quinoa Salad with Chicken, Salad with Shawarma Beef, Super Easy 5-Ingredient Red Potato Salad, Easy Deviled Eggs Recipe, The Tastiest Quinoa Salad Recipe, and Everything Bagel Seasoning Dip!
Printable Recipe for Roasted Eggplant Dip:
- 1 large eggplant, stem removed (optionally peeled)
- 2 Tablespoons tahini paste
- 2 Tablespoons lemon juice, to taste
- 1 Tablespoons extra virgin olive oil
- 2 garlic cloves, minced, to taste
- 1 teaspoon paprika
- salt and pepper, to taste
- Preheat oven to 400F
- Remove stem from eggplant and peel, as desired.
- Wrap eggplant in aluminum foil and place on a cookie sheet.
- Bake for 45 minutes.
- Once eggplant is cool enough to handle, remove from foil and cut in half.
- Scoop out the eggplant flesh, discarding seeds and skin.
- Place the eggplant flesh in a fine-mesh sieve and allow to drain into a sink or bowl for 10 minutes.
- Place the drained eggplant in a food processor along with remaining ingredients. Puree, then taste and adjust seasonings to personal preferences.
- For best flavor, refrigerate for one hour before serving.
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Amount Per Serving: Calories: 70Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 40mgCarbohydrates: 9gFiber: 2gSugar: 3gProtein: 1g