Roasted Creamy Eggplant Dip is simple to prepare and packed with fresh vegetables and herbs. It works beautifully as a sandwich spread, a dip for pita or crackers, or on its own as a snack. I make this often because it’s straightforward and always a crowd-pleaser.
This creamy eggplant dip also makes a great appetizer for gatherings. Serve it with pita chips, crackers or raw vegetables, or include it on a brunch spread—it’s versatile and reliably delicious.
What is Baba Ganoush?
Baba ganoush is a Middle Eastern appetizer made from roasted and mashed eggplant combined with other vegetables and seasonings. Traditional versions often include tahini and lemon juice, and the vegetables are typically roasted or charred over an open flame to give the dip a smoky depth of flavor.
How Many Calories in Baba Ganoush?
Baba ganoush is relatively low in calories. A typical serving (about 1/4 cup) contains roughly 120 calories, though homemade versions can vary depending on added oil or tahini. Because it’s made primarily from eggplant and other vegetables, it’s a waistline-friendly, gluten-free option and generally lower in calories than hummus.
Is Baba Ganoush Keto?
When prepared with roasted eggplant, peppers, garlic, olive oil and seasonings, baba ganoush can fit into a keto-friendly plan. Skip carb-heavy breads and serve it with keto-friendly crackers, low-carb tortillas, or enjoy it straight from a spoon.
Baba Ganoush Ingredients
- Eggplant
- Garlic cloves
- Red pepper
- Olive oil
- Salt and pepper
- Garlic powder
- Lemon (juice)
- Chopped parsley (optional)
- Tahini (optional)
Full ingredient amounts and measurements are in the recipe card below.
How to Make Baba Ganoush
Step 1 – Roast the vegetables. The base usually includes eggplant, garlic, and red pepper. This version omits tahini, but you can add about 1/4 cup if you prefer a more traditional texture and flavor.
Step 2 – Prep the vegetables. Trim the stem from the eggplant and pierce the skin several times with a fork. Halve the red pepper and remove seeds. Peel a few garlic cloves. Arrange everything on a parchment-lined baking sheet and drizzle lightly with olive oil.
Step 3 – Roast. Preheat the oven to 400°F (200°C). Roast the vegetables for 30–40 minutes. Check the garlic and peppers after about 25–30 minutes; remove them once they are nicely roasted so they don’t burn. The eggplant will need around 40 minutes depending on size—it’s done when very soft and easily pierced with a fork.
Step 4 – Cool and peel. Let the roasted vegetables cool until they are safe to handle. Peel the eggplant and peppers as best you can; leaving a little charred skin adds smoky flavor. You can also scoop the eggplant flesh out with a spoon, which is often easier than peeling.
Place the roasted eggplant, peppers and garlic in a bowl. Mash with a fork or chop finely, then mix in olive oil, lemon juice, garlic powder, salt, pepper and chopped parsley. If you want a smoother, more uniform texture, pulse the mixture a few times in a food processor. Taste and adjust lemon and salt to preference.
What to Serve with Baba Ganoush?
This dip pairs well with pita bread or chips, crisp vegetables, and crackers. It also works as a flavorful condiment in grain bowls, sandwiches or salads—think of it as a creamy, savory topping.
- Pita bread
- Pita chips
- Cucumbers
- Crackers
- Carrot sticks
- Bell pepper strips
Other Recipes to Enjoy
Refrigerator dill pickles, Mediterranean cucumber salad, lemon and garlic asparagus salad, and pan-fried halloumi cheese are great companions to this dip and make for a complementary spread.
Kitchen Essentials and Items Used
Good quality extra virgin olive oil, a sharp chef’s knife, and an oven or air fryer make preparation easier and improve the final result.
Roasted Creamy Eggplant Dip (Baba Ganoush)
Ingredients
- 1 Eggplant
- 3 to 4 Cloves Garlic
- 1 Red pepper
- 1 1/2 Tbsp Olive oil
- 1/2 tsp. Salt Or to taste
- 6 to 7 Turns of a pepper mill
- 1/2 tsp Garlic powder
- 2 Tbsp Chopped parsley
- Juice of half lemon Or to taste
Instructions
Instructions:
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Cut off the eggplant stem and pierce the skin several times. Halve and seed the red pepper. Peel the garlic. Place eggplant, peppers and garlic on a sheet pan, drizzle with about 1/2 tablespoon olive oil, and roast at 400°F for about 40 minutes. Check peppers and garlic after 25–30 minutes and remove them once roasted to avoid burning; continue roasting the eggplant until very soft.
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When cool enough to handle, peel the eggplant and peppers as best you can—leaving a bit of char adds flavor. Alternatively, scoop the eggplant flesh with a spoon for convenience.
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Mash or chop the roasted vegetables in a bowl. Stir in the remaining olive oil, salt, pepper, garlic powder and lemon juice to taste. Mix in chopped parsley. Drizzle a little olive oil on top before serving and enjoy with bread, pita or vegetables.
Nutrition
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