This is a super easy roasted eggplant dip recipe and I’m excited to finally share it on the blog. It’s Middle Eastern and often referred to as baba ghanoush, baba ghanoosh, or mutabbal. I was telling one of my patients last week how to use eggplants and wished I had this recipe with instructions and pictures written up nicely! If you’re following a Paleo diet, low FODMAPs diet, food sensitivities plan, or simply trying to eat more vegetables, this recipe fits the bill. It’s made of few clean real food ingredients, and a great way to add a new ethnic (can be exotic) flavor to your dishes. It’s also a great party-time favorite and can be served with or in place of hummus.
FODMAPs modification: omit the garlic. It will make a big difference in the taste, but when you reintroduce garlic, you can give it a try.
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MRT/LEAP modification: if you can’t have sesame, try adding more olive oil. If you can’t have lemon, try vinegar. If you can’t have parsley, try oregano or a different herb. If you can’t have olive oil, use your safe oils. The taste will be different of course, but it’s a way to use eggplants in your meal plan.
Let the eggplants cool off a little bit before peeling them. If cooked enough, they should peel easily with your hand. Use a large knife to help if needed.
While it may be tempting to pulse or process the eggplants, try not to. The dip is supposed to be soft but slightly chunky.
I typically make it without measuring and continue to add lemon juice, tahini sauce, and salt (not too much) until I get the taste I’m looking for. Start with the amounts I recommend here and add more as you like. Eggplants and tahini sauce can be acquired flavors and some people are fanatics while other people are a bit more hesitant. I hope you’re on the fanatic side like me!
- 4 medium eggplants
- 2 garlic cloves, minced
- 1/3 c tahini paste (or more, it’s another acquired taste)
- 3 tbsp lemon juice (or more)
- 1/2 tsp salt
- Olive oil for garnish
- Chopped parsley for garnish
- Wash eggplants and poke with a fork or steak knife. Place on a baking sheet (to help collect any juices) and roast in the oven at 400 F for 1 hour. They will be done when soft and squishy.
- Peel eggplants on a large cutting board. Chop with a large knife. Alternatively, you can pulse in a food processor or use a hand blender, but it’s not supposed to be mushy or smooth. You want it to stay chunky.
- Mix in minced garlic, tahini paste, lemon juice, and salt. Taste and add more if you like.
- To serve, pour into a shallow bowl or spread on a plate. Drizzle some olive oil and garnish with chopped parsley. Serve with cut-up veggies or on the side with grilled kebabs.
2 thoughts on “Baba Ghanoosh Dip (Middle Eastern Roasted Eggplant) Recipe”
Nour, this looks fantastic. I love that you chop the eggplant by hand instead of using the food processor. The texture is so much better that way!
Thanks Lily. Chopping is the way to go traditionally. My mother, mother-in-law, and grandmother would not like it if I take the easy way out with a food processor! 🙂
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