This creamy Lebanese inspired dip made with roasted eggplant is perfect for a snack or as a party appetizer! It’s packed with flavors, and so easy to make.
This roasted eggplant dip is naturally vegan, gluten-free, and can be easily made oil-free if needed.
Roasted eggplant dip:
This recipe is heavily inspired by Baba Ganoush, a Lebanese eggplant dip made out of roasted eggplants, tahini, garlic, and spices.
The difference between this recipe and a classic Baba Ganoush lays in the texture. Because Baba Ganoush is mixed with a fork, the final result is less smooth and has a lot of texture.
How to make this roasted eggplant dip perfectly every time:
- Use a fresh, preferably organic eggplant!
- Cut your eggplant in half and score the flesh with a knife in a crisscrossed pattern. By scoring the flesh you create more surface to roast which results in a deeper flavor.
- You can also roast your garlic for a deeper umami flavor. You would need to use more than one clove tho because once roasted the garlic loses its raw pungent taste so it’s not as strong.
- To roast the garlic, place your cloves with their skin on, on a sheet of aluminum foil and fold to close. Place with your eggplant in the same tray and bake for the same time as the eggplant.
- Finally, place all your ingredients in a food processor and blend until smooth and creamy!
Serve this dip with pita, crackers, veggie sticks, or use at a spread/sauce for your toasts and sandwiches.
I like to serve this dip with grilled veggies (hello BBQ season!!) or scooped on top of a salad/ veggie bowl.
More dips and spreads you might want to try:
What you might need to make this dip:
This creamy Lebanese inspired dip made with roasted eggplant is perfect for a snack or as a party appetizer! It's packed with flavors, and so easy to make.
- 1 big eggplant (or 2 medium)
- 1-2 garlic clove
- 2-3 tbsp lemon juice
- 2 tbsp tahini
- 1 tbsp olive oil (optional)
- pinch of sea salt
- pinch of pepper
Preheat your oven to 200°C (400°F).
Wash your eggplant and cut in half lengthwise. Score the eggplant flesh with a knife in a crisscrossed pattern. Sprinkle with salt and place the eggplant halves on a baking tray facing up.
If you want to roast your garlic, place unpeeled in a sheet of aluminum foil and fold to close. Place in the same tray as the eggplant.
Bake for 40 minutes or until the eggplant flesh is golden brown and soft to the touch. The garlic should be ready at the same time as the eggplant. Once ready it should be soft to the touch when you squeeze it between your fingers.
Once your eggplant is roasted, use a spoon to scoop the flesh and place it in a food processor. Discard the eggplant skin.
Add garlic, tahini, lemon juice, salt, pepper, olive oil (if using) to your food processor along with the eggplant meat, and blend until smooth. Taste test and adjust the seasoning. Add more salt, pepper, or lemon juice if needed.
- Best served fresh with a drizzle of olive oil, a sprinkle of your favorite seeds, and pita chips.
- This roasted eggplant dip can be kept in a covered container in the fridge for up to 5 days.
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