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Baba Ghanoush
Course: Dips and spreadsCuisine: MediterraneanDifficulty: MediumServings8
servingsPrep time10
minutesCooking time40
minutesCalories90
kcalDiscover the rich, smoky flavors of homemade Baba Ghanoush, a classic Mediterranean eggplant dip that’s surprisingly easy to make. This recipe transforms roasted eggplant into a creamy, flavorful spread using a high-performance blender, combining it with tahini, lemon juice, and aromatic spices. Perfect for those looking for a dairy-free, gluten-free alternative to hummus, this versatile dip pairs beautifully with fresh vegetables, warm pita bread, or crispy pita chips. Whether you’re hosting a dinner party or looking for a healthy snack option, this Baba Ghanoush recipe delivers authentic Middle Eastern flavors right to your kitchen. With its simple preparation and impressive taste, it’s sure to become a favorite in your appetizer repertoire.
Ingredients
1 whole eggplant (415 g)
¼ cup (37 g) tahini
3 Tablespoons (30 g) lemon juice
2 Tablespoons (15 g) olive oil
½ cup (9.5 g) fresh parsley
2 garlic cloves
1 teaspoon (5 g) salt
1 teaspoon (2 g) cumin
Directions
- Roast Eggplant
- Broil each side of the eggplant for 10 minutes.
- Reduce oven temperature to 350°F (175°C) and bake for an additional 30 minutes.
- Remove from oven and let cool.
- Once cooled, scoop out the eggplant flesh, discarding the skin.
- Blend
- Add all ingredients, including the roasted eggplant flesh, to the blender container.
- Blend on high speed for 20-30 seconds. Aim for a slightly textured consistency, not completely smooth.
- Pour into a serving bowl.
- Serve
- Serve with vegetables, pita bread, or pita chips.
Notes
- For a smoother consistency, blend for a longer time.
- For a smoky flavor, try grilling the eggplant instead of roasting.
- Adjust garlic and salt to taste.
- This dip can be stored in an airtight container in the refrigerator for up to 5 days.
14 responses to “Baba Ghanoush”
Thank you for this recipe. My vitamix is brand new, but I think it’s going to be a good friend. I’d appreciate your comments. My tendency would be to slice the eggplant into one inch slices and try to char it a little bit on the outside. Also, vitamix has a recipe for tahini. Could I use sesame seeds to make make the tahini at the same time?
Why is it recommended to remove the skin? It seems like the vitamix would nicely process it.We write our recipes to make them as simple as possible, but you certainly can slice it into smaller pieces and give them more char (sounds delish). Making tahini at the same time is a great idea! Removing the skin is just a texture preference, the Vitamix can absolutely handle it, so feel free to keep yours on 🙂
I tried doing this recipe and i doubled it, but it would simply shred the eggplant i could get the smooth consistency, the tamper wouldnt reach, i doubled the recipe and still no luck
I am using the smart blender with the stock container 64 i think
Any suggestions?
Hmm, are you using really small eggplants? The tamper should be easily able to reach the ingredients in the 64oz container. Perhaps try again with a large eggplant or do 4 small ones? The minimum batch size for that container (and the texture we’re looking for) is about 3 cups of cooked eggplant.
Lol late reply, i had the old tamper, vitamix sent me the newer tamper so i will try that, i went by weight rather than size
I will give it another shot
Is the 415g = to 3 cups cooked?
That’s about how long it usually takes me to reply to recipe comments too 😂 Weight of eggplant is before cooking.
This sounds amazing! I love Baba Ghanoush. My question is do your broil and then bake the eggplant whole, or do you slice it in half? If whole, do you need to puncture wholes in the skin to let heat escape?
Yep, broil and bake whole! We didn’t puncture the skin, but can’t hurt 🙂
Do you add the eggplant to the vitamix with or without the eggplant skin. the recipe doesn’t say scoop out the insides but I need to be certain
My apologies, Esti. Scoop it out of the skin. I’ll update the recipe now!
Why insult Cleveland, Ohio? It’s a great city with ethnic diversity and cuisine that reflects its richness.
I’ll gladly try the recipe because it originated in Cleveland!
🙂Didn’t mean to offend, Mary. My comment was intended as a joke about how far geographically Ohio is from the Middle East. I’ve traveled to Cleveland on several occasions and am always impressed with the diversity in cuisine.
Having never had Baba Ganoush before, it’s really easy to make and very tasty. It appeals to me because it’s healthy and compliments my vegetables. I actually want to eat more veggies so I can just Baba Ganoush
Yes! That’s what great dips are for… vehicles to get more veggies into our mouths!
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