The appetizer of your dreams.
I’ve been eating this Roasted Eggplant Dip my entire life. It’s an appetizer I always look forward to enjoying in the summer when eggplants are at peak season. It’s a tried and true favorite around our table.
What is Baba Ghanoush?
Popularly known as “Baba Ghanoush” or “Salata de Vinete” in Romanian, Eggplant Dip is a savory spread made from roasted eggplants. All you have to do is roast the eggplants, blend the soft center with ingredients like roasted garlic and mayonnaise to create a flavorful appetizer or side dish.
Why you'll love this recipe.
Rich in flavor
The roasting process enhances the eggplants natural sweetness and imparts a smoky taste.
Low calorie snack
Eggplants are naturally low carb, low calories and a great alternative to other snacks.
Versatility
In other versions of this recipe, I’ve add roasted red peppers and let me tell you, it only gets better.
Ingredient notes.
Eggplants
Eggplants are the star of this dish. It’s important to prepare and roast the right way. Don’t rush the process.
Mayonnaise
Mayo adds that extra touch of creaminess.
Roasted Garlic
Roasting the garlic breaks down the complex, harsh garlic flavor and turns it into a richer, caramelized one. Alternatively, you may add 1 raw garlic clove into the food processor for an extra kick. Trust me, a little goes a long way.
Olive oil
Olive oil is infused in the food processor to create a silky texture and bring the eggplant spread together.
Onions
Raw onions add extra crunch and flavor.
Lemon Juice
Lemon juice adds acidity and brightness to this dish. The tanginess from the lemon balances out the richness of the eggplant and other ingredients.
For the rest of the ingredients, please see the recipe index card below!
How to make Eggplant Dip.
The section below is a quick overview of how to make this recipe. For full details, see recipe index card below!
Roast the eggplants
Preheat the oven to 425°F. Cut the eggplant in half, drizzle with olive oil and place cut side down onto a baking sheet lined with parchment paper. Bake for 45-50 minutes.
Scoop and strain
Let the eggplants slightly cool. Then, scoop out the flesh into a sieve with a bowl underneath. Discard the juices.
Blend
Can I freeze Eggplant Dip?
It is not recommended to freeze leftover eggplant dip. The high water content of eggplants affects the texture once thawed. This recipe stores well in the fridge up to 4 days.
What can I serve with this spread?
This creamy eggplant dip is best served cold with cucumbers or warm pita. Personally, we love pairing this spread with our Easy No-Knead Focaccia or Easy No-Knead Artisan Bread. Alternatively, you can use almost any vegetable.
Expert tips from my test kitchen.
Make it ahead
This creamy eggplant dip should be served chilled. It tastes best when made a few hours in advanced.
Char the eggplants
For extra smokiness, char the eggplants over an open flame before roasting.
Do I have to blend my eggplants?
We personally like a smooth eggplant dip but you may reserve half aside and mix in with the blended portion for a chunky dip instead.
How to store leftover Eggplant Dip.
Transfer leftovers in an airtight container and store in the refrigerator for 3-4 days for optimal freshness. Stir well before serving. Eggplant dip does not freeze well and we don’t recommend it.
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Eggplant Dip
Ingredients
- 5 large eggplants
- 1 head of garlic about 8 to 10 cloves
- 1/2 cup mayonnaise
- 1/4 cup olive oil plus additional for roasting
- 1/4 small yellow onion
- 2 teaspoons fresh lemon juice
- salt and pepper to taste
Instructions
Roast the eggplants
- Preheat the oven to 425°F. Wash and dry the outside of the eggplants, then cut in half lengthwise. Cut the stem of the head of garlic off. Drizzle with olive oil and place cut side down onto a baking sheet lined with parchment paper. Bake for 45-50 minutes.5 large eggplants, 1 head of garlic
Scoop and strain
- Let the eggplants slightly cool. Then, scoop out the flesh into a sieve with a bowl underneath. Allow the eggplant flesh to drain for up to one hour. Press down to encourage the water to drain. Discard the juices.
Blend
- To a food processor, add the eggplant flesh, roasted garlic, mayonnaise, lemon juice, onion, salt and pepper. While the food processor is on, slowly add the olive oil to emulsify the ingredients together. Blend until smooth and fluffy. Season to taste.1/2 cup mayonnaise, 1/4 cup olive oil, 1/4 small yellow onion, salt and pepper, 2 teaspoons fresh lemon juice
Nutrition
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer
The best recipe! I love that you can make it in the oven too because growing up, my mom always grilled the eggplants. Finding your recipe has allowed me to make it quickly and so much easier than waiting on the grill for them to cook!
Thank you for the lovely review, Ruth! 🙂
Best eggplant recipe, especially if you use the no knead artisan bread recipe as well.
Thank you, Adina! We think that combination is perfect too. 🙂
We love this recipe! Easy to follow and we can make in the oven any time of the year!
We think so too. 🙂