Eggplant dip is a fun appetizer that’s healthy, creamy, and vegan-friendly too. Serve this simple dip up with bread or fresh-cut veggies.
In many parts of the world, this eggplant dip recipe goes by its more traditional name “Baba Ganoush.” It’s a very old recipe that can be dated back about 1000 years!
Our eggplant dip recipe is much more modern though, making it far simpler to create in your own kitchen and enjoy with friends. If only tailgating existed back then.
What is Eggplant Dip?
This is a simple, quick, and healthy Babaganoush dip. It is loaded with Middle Eastern flavors and very creamy. This vegan baba ganoush goes well with a wide variety of foods so go ahead and make a buffet of options or pick something you might already have on hand.
Enjoy it with fresh pitta bread, kalamata olives, and garnish with fresh parsley.
Ingredients you’ll need for Eggplant Dip:
- Ground cumin
- Garlic clove
- Lemon juice
- Olive oil
- Fresh parsley
- Tahini sauce
For the exact measurements, please see the recipe card below.
How to Make Eggplant Dip
Preheat your oven to 425 degrees F.
Place the eggplants on a baking tray and then pierce them several times with a fork.
Bake in the oven for 40-50 minutes or until the skin is wrinkled and the inside is tender. The time will vary based on the size of your eggplants.
Let the eggplants cool to room temperature for about 20 minutes before cutting them in half lengthwise.
Scoop out the flesh of the eggplant and drain the excess water with your hands or a clean towel.
Place all of the ingredients into a food processor and blend until very smooth. If you want more texture you can mash everything with a fork instead.
Serve with your favorite dipping foods like bread, crackers, and veggies.
Garnish the top with olives, fresh parsley, or fresh cherry tomatoes.
You can replace the requested fresh parsley with some fresh coriander if desired. Just add enough to taste depending on how much you like it.
When draining the eggplant, you just need to release the excess water. Eggplants are naturally watery vegetables and leaving in too much liquid will cause the dip to taste watered down. Don’t push yourself too hard, or the eggplant will reduce itself too much.
Keep your dip stored in an airtight container in the fridge for up to 4 days. For best results eat sooner rather than later because this dip tastes best when it’s freshest.
What to serve with creamy eggplant dip
This dip goes great with fresh pitta bread and crackers but it can also be served up alongside some of your favorite fresh cut veggie sticks.
Is Babaganoush healthy?
This dip is a very healthy alternative to other dips and ranks right up there with hummus. Being made high in fiber, low in calories, and packed with good nutrients like omega 3, minerals, and calcium, this dip is a wonderful addition to a well-balanced diet.
Do you serve Babaganoush hot or cold?
This is a dip that is best served either at room temperature or chilled. It’s almost never served warm or hot.
Check out these other great appetizer dip recipes:
- Buffalo Cauliflower Dip
- Tex-Mex Spinach and Artichoke Dip
- Hot Melty Broccoli Cheese Dip
- Garlic Bread Cheese Dip
- 2 large eggplants
- 2 tsp ground cumin
- 1 garlic clove
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 2 tbsp fresh chopped parsley
- ¼ cup tahini sauce
- fresh pitta bread
- fresh veggie sticks
- Preheat the oven to 425F.
- Place the eggplants on a baking tray and poke them with a fork several times.
- Bake them for 40-50 minutes until the skin is wrinkled and the inside is tender.
- Let the eggplant cool to room temperature for 20 minutes, then cut them lengthwise and scoop the flesh out.
- Drain the excess water out with your hands or a clean towel.
- Place all the ingredients in a food processor and blend until very smooth. If you’d prefer the dip to retain the eggplant’s texture, you can mash everything with a fork instead of a food processor.
- Serve this delicious and creamy dip with some fresh pitta bread, crackers, or veggie sticks.
- Garnish with chopped parsley, kalamata olives, and fresh cherry tomatoes.