If you love baba ganoush as much as I do, then you are going to love this recipe. Smoky eggplant, creamy tahini, and savory spices beautifully blend together in an epic and amazing dish. This is one of my all time favorite dips to make, it is so delicious and perfect as an appetizer, snack or side! I love to serve this with tasty chicken shawarma kebabs and a crisp kohlrabi apple slaw.

One of the things I love about this dip is how it fits almost every way of eating, from gluten free to dairy free, it fits both vegan and vegetarian lifestyles, and is Paleo and Whole30 friendly.  With only a few ingredients, it comes together in about an hour and you’ll have a hard time not eating it all in one sitting!  It pairs beautifully with fresh cut veggies, pita bread, as a topping over grilled salmon, or on a salad!

Why Eggplant is So Good For You!

These gorgeous, deep purple vegetables belong to the nightshade family and are packed with lots of good for you nutrients!  There are 11, yes, 11 varieties of eggplants found all over the world from a Fairy Tale Eggplant, a Globe Eggplant (most common in the US and what I used in this recipe), to White Eggplant.  Check out all the varieties here!

Besides being a good source of low glycemic carbohydrates and fiber, eggplants also contain several vitamins and minerals!

• Vitamin B9 (folate): Essential in metabolic pathways, and in the production of red and white blood cells.
  
• Vitamin K: K1 is essential in clotting ability and is converted to K2 in the gut and plays a role in bone and skin health.
  
• Vitamin C: Powerful antioxidant and is essential in several functions such as the absorption of iron, supporting the immune system, and is necessary in tissue repair [1].
  
• Manganese: Essential mineral that plays a role in blood sugar regulation, brain and nerve function and metabolic pathways [2].
  
• Potassium: Key mineral in regulating your heartbeat and plays a role in metabolic pathways.
  

So grab some of these tasty and versatile eggplants and let’s get cooking!

Easy Smoky Baba Ganoush Ingredients

Serves 6-8

2 Medium Globe Eggplants (about 4 cups)

1-2 Tbsp EVOO or Avocado Oil

3 cloves Garlic

1/3 cup Smooth Tahini

1/4 cup Fresh Lemon Juice

1 tsp Smoked Paprika

1 tsp Smoked Salt or Fine Sea Salt

1/4 tsp Cayenne Pepper (opt)

1 Tbsp EVOO for drizzling

How to Make Easy Smoky Baba Ganoush

1. Preheat your oven to 425 degrees.

2. Wash and slice the eggplant(s) in half, lengthwise.  Cut a few steam vents into the skin and rub a little EVOO onto the flesh side of the eggplant.

3.  Place the eggplant face side down on the baking sheet (line with parchment paper if you like) and bake for 45-60 minutes until tender.

4. Remove and cool completely.

5. Scrape out the flesh of the eggplant with a spoon and add it to a food processor.  Repeat this with all of the eggplant halves.

6.  Add the cloves of garlic, tahini, lemon juice and spices and process on high until smooth and creamy. 

7. Transfer to a bowl and top with a drizzle of EVOO, a pinch of paprika and pine nuts!

8. Serve and enjoy with fresh veggies or warmed pita bread!

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FAQs

Q: My dip is a bit runny, can I make it thicker?

A: Unfortunately, the only way to thicken it would be to add more roasted eggplant.

Q: My baba ganoush is bitter, I’m not sure what to do.

A: The bitterness comes from the eggplant.  1.  Be sure you do not add the skins to the baba ganoush as these are very bitter.  2.  Try cubing and salting the eggplant with 1/2-1 teaspoon of salt for 30-45 minutes before baking.

Q: How do I make my baba ganoush creamier?

A: Purée until nice and smooth and add some more tahini if you want it even creamier!

If you like this recipe, check these out!

Cauliflower and Cashew Hummus:  Creamy, nutritious and perfect for a Paleo and Whole30 lifestyle. This is one of my favorite summer dips and my kids love it too!!

Mexican Spinach Dip: Loaded with veggies, warm and savory spices and creamy cheeses, this dip is sure to be a hit at your next party or get together!

Spicy Harissa Hummus: My favorite hummus to make, it’s actually a weekly prep in my house for lunches during the week. My teens love it with fresh veggies as a snack and as a spread on their sandwiches and wraps!

I hope you enjoy this as much as my family does. – Amy

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