Baba ghanoush, the creamy and smoky eggplant dip that has captured the hearts of many a food enthusiast. Whether you’re looking for a classic recipe or something new and innovative to spice up your snack game, we’ve got you covered. In this article, we’ll be exploring 17 unique and delicious baba ghanoush recipes that will take your taste buds on a wild ride. From the subtle tang of lemon and garlic to the bold kick of harissa and chipotle, each recipe is carefully crafted to showcase the versatility and richness of this beloved dip.
So, what are you waiting for? Dive into the world of baba ghanoush with us and discover a flavor experience that will leave you craving more. In our next section, we’ll be diving into the first 5 recipes on our list, including some surprising twists and turns to keep things interesting.
Classic Smoky Baba Ghanoush
Classic Smoky Baba Ghanoush Recipe
Summary:
A smoky twist on the classic Middle Eastern dip, this recipe adds a depth of flavor and aroma to your gathering.
Ingredients:
– 2 large eggplants
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon smoked paprika
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1/4 cup plain Greek yogurt
– 1 tablespoon lemon juice
– Chopped fresh parsley or cilantro for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and place them on a baking sheet lined with parchment paper.
3. Drizzle the olive oil over the eggplants, then sprinkle with minced garlic, smoked paprika, and ground cumin.
4. Roast the eggplants for 30-40 minutes, or until they’re tender and charred.
5. Remove from oven and let cool slightly.
6. Scoop the flesh into a blender or food processor, along with Greek yogurt, lemon juice, salt, and pepper.
7. Blend until smooth, then taste and adjust seasoning as needed.
8. Garnish with chopped parsley or cilantro, if desired.
Cooking Time: 40-50 minutes
Roasted Garlic and Lemon Baba Ghanoush
Transform the classic Middle Eastern dip into a bright and zesty delight with the addition of roasted garlic and lemon.
Ingredients:
– 3-4 large eggplants, sliced in half lengthwise
– 2 heads of garlic, separated into individual cloves
– 1/4 cup olive oil
– 2 lemons, juiced (about 2 tablespoons)
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup tahini
– 1/4 cup yogurt
– 2 tablespoons lemon zest
Instructions:
1. Preheat oven to 425°F (220°C).
2. Place eggplant slices on a baking sheet lined with parchment paper, drizzle with olive oil, and sprinkle with salt. Roast for 30-40 minutes or until tender.
3. Meanwhile, place garlic cloves on the same baking sheet, drizzle with olive oil, and roast for 20-25 minutes or until caramelized.
4. In a blender or food processor, combine roasted eggplant, garlic, lemon juice, tahini, yogurt, salt, and black pepper. Blend until smooth.
5. Stir in lemon zest.
6. Serve warm or at room temperature with pita bread, vegetables, or as a dip.
Cooking Time: 45-55 minutes
Spicy Harissa Baba Ghanoush
Experience the bold flavors of North Africa with this addictive eggplant dip, elevated by the spicy kick of harissa.
Ingredients:
– 2 large eggplants
– 1/4 cup olive oil
– 3 cloves garlic, minced
– 1/2 cup tahini
– 2 tablespoons lemon juice
– 1 teaspoon harissa paste
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and place them on a baking sheet lined with parchment paper.
3. Drizzle olive oil over the eggplants, then sprinkle minced garlic evenly among them.
4. Roast the eggplants for 30-40 minutes, or until they’re tender and collapsed.
5. Scoop the roasted eggplant flesh into a blender or food processor.
6. Add tahini, lemon juice, harissa paste, salt, and pepper to the blender.
7. Blend the mixture until smooth and creamy, with a slightly thick consistency.
8. Taste and adjust seasoning as needed.
9. Garnish with fresh parsley or cilantro, if desired.
10. Serve warm or at room temperature, accompanied by pita chips, vegetables, or crackers.
Cooking Time: 40 minutes
Creamy Tahini-Free Baba Ghanoush
A classic Middle Eastern dip gets a creamy twist without the tahini!
Ingredients:
– 2 large eggplants, roasted and flesh removed
– 1/4 cup plain Greek yogurt
– 1/4 cup lemon juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon smoked paprika (optional)
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast eggplants for 30-40 minutes, or until charred and tender.
3. Scoop out the flesh and transfer to a blender or food processor.
4. Add yogurt, lemon juice, olive oil, garlic, smoked paprika (if using), salt, and pepper.
5. Blend on high speed until smooth and creamy.
6. Taste and adjust seasoning as needed.
7. Garnish with fresh herbs and serve with pita bread, vegetables, or crackers.
Cooking Time: 30-40 minutes
Herbed Mint and Parsley Baba Ghanoush
This refreshing twist on traditional baba ghanoush combines the cooling flavors of mint and parsley with roasted eggplants. Perfect for a warm summer evening, this dip is sure to impress your guests.
Ingredients:
– 2 large eggplants
– 1/4 cup fresh mint leaves
– 1/4 cup fresh parsley leaves
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 3 tablespoons olive oil
– 2 tablespoons lemon juice
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and place on a baking sheet lined with parchment paper.
3. Roast the eggplants for 30-40 minutes, or until the flesh is tender and easily mashed.
4. In a blender or food processor, combine roasted eggplant, mint, parsley, garlic, salt, olive oil, and lemon juice.
5. Blend until smooth and creamy, adjusting seasoning as needed.
6. Serve with pita bread, vegetables, or crackers.
Cooking Time: 40 minutes
Pomegranate Molasses Drizzled Baba Ghanoush
Pomegranate Molasses Drizzled Baba Ghanoush Recipe
A twist on the classic Middle Eastern dip, this recipe adds a sweet and tangy pomegranate molasses to the rich eggplant spread. Perfect for a party or gathering.
Ingredients:
– 2 large eggplants
– 1/4 cup tahini
– 1/4 cup lemon juice
– 1/4 cup garlic, minced
– 1/2 teaspoon salt
– 3 tablespoons olive oil
– 2 tablespoons pomegranate molasses
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and place them on a baking sheet lined with parchment paper.
3. Roast the eggplants for 30-40 minutes, or until the flesh is tender and easily mashed.
4. Remove the eggplants from the oven and let them cool slightly.
5. Peel the skin off the eggplants and place the flesh in a blender or food processor.
6. Add the tahini, lemon juice, garlic, and salt to the blender. Blend until smooth.
7. With the blender running, slowly pour in the olive oil and pomegranate molasses.
8. Taste and adjust the seasoning as needed.
9. Garnish with chopped parsley or cilantro, if desired.
Cooking Time: 40-50 minutes
Smoky Chipotle Baba Ghanoush
A twist on the classic Middle Eastern eggplant dip, this smoky chipotle version adds a bold and tangy flavor profile.
Ingredients:
– 2 large eggplants, roasted
– 1/4 cup smoked paprika
– 2 cloves garlic, minced
– 1 chipotle pepper in adobo sauce, finely chopped
– 1/2 cup tahini
– 1/4 cup freshly squeezed lemon juice
– Salt and pepper to taste
– 3 tablespoons olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the eggplants until charred, about 45 minutes.
3. Let the eggplants cool, then peel off the skin and discard.
4. In a blender or food processor, combine roasted eggplant, smoked paprika, garlic, chipotle pepper, tahini, lemon juice, salt, and pepper.
5. Blend until smooth, adding olive oil as needed to achieve desired consistency.
6. Serve warm or at room temperature with pita bread, vegetables, or as a dip.
Cooking Time: 1 hour (including eggplant roasting time)
Greek Yogurt-Infused Baba Ghanoush
Elevate the classic Middle Eastern dip with a creamy twist, combining the richness of Greek yogurt with the smoky sweetness of roasted eggplants.
Ingredients:
– 2 large eggplants
– 1/2 cup Greek yogurt
– 1/4 cup tahini
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and place them on a baking sheet lined with parchment paper.
3. Roast the eggplants for 30-40 minutes, or until the flesh is tender and charred.
4. Remove the eggplants from the oven and let them cool slightly.
5. Scoop out the flesh and transfer it to a blender or food processor.
6. Add the Greek yogurt, tahini, garlic, lemon juice, salt, and pepper. Blend until smooth.
7. Taste and adjust the seasoning as needed.
8. Transfer the dip to a serving bowl and garnish with fresh parsley or cilantro, if desired.
Cooking Time: 40 minutes
Roasted Red Pepper and Walnut Baba Ghanoush
Roasted Red Pepper and Walnut Baba Ghanoush Recipe
Summary: This creamy dip is made with roasted red peppers, walnuts, garlic, and spices, perfect for veggie sticks or pita chips.
Ingredients:
– 2 large red bell peppers
– 1/4 cup chopped fresh parsley
– 1/2 cup chopped walnuts
– 3 cloves garlic, minced
– 1 tablespoon olive oil
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Place red bell peppers on a baking sheet and roast for 30-40 minutes, or until charred and blistered.
3. Remove peppers from the oven and let cool. Peel off skin, then chop into pieces.
4. In a blender or food processor, combine roasted peppers, parsley, walnuts, garlic, olive oil, cumin, salt, and pepper. Blend until smooth.
5. Taste and adjust seasoning as needed.
Cooking Time: 45 minutes (including roasting time)
Cumin and Coriander Spiced Baba Ghanoush
This recipe adds a Middle Eastern flair to the classic roasted eggplant dip, incorporating the warm and aromatic flavors of cumin and coriander. The result is a rich and creamy spread perfect for veggie sticks or pita chips.
Ingredients:
– 2 large eggplants
– 1/4 cup olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp lemon juice
– 1/4 cup tahini
– 1/4 cup water
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and place on a baking sheet.
3. Drizzle with olive oil, sprinkle with salt, and roast for 30-40 minutes or until tender.
4. Scoop out the flesh and combine it with chopped onion, garlic, cumin, coriander, black pepper, lemon juice, tahini, and water in a blender.
5. Blend until smooth and creamy.
6. Serve warm or at room temperature.
Cooking Time: 45 minutes
Tahini-Lovers’ Extra-Rich Baba Ghanoush
Elevate your snack game with this creamy, nutty, and utterly addictive dip that’s sure to become a staple. This recipe is for the tahini enthusiasts out there who crave an extra-rich baba ghanoush.
Ingredients:
– 1 large eggplant
– 1/2 cup tahini
– 1/4 cup lemon juice
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 3 tablespoons olive oil
– 1/4 cup water
– Optional: paprika or sumac for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the eggplant in half lengthwise and place on a baking sheet lined with parchment paper.
3. Roast the eggplant for 30-40 minutes, or until tender and collapsed.
4. Remove from oven and let cool slightly.
5. Scoop the flesh into a blender or food processor, leaving about 1/2 inch of skin intact.
6. Add tahini, lemon juice, garlic, salt, and olive oil to the blender.
7. Blend on high speed until smooth and creamy, adding water as needed to achieve desired consistency.
8. Taste and adjust seasoning if necessary.
9. Garnish with paprika or sumac, if desired.
Cooking Time: 40 minutes
Charred Eggplant with Za’atar Baba Ghanoush
Satisfy your cravings with this flavorful and aromatic dip, perfect for veggie lovers! Roasted eggplants add a smoky depth to the classic Lebanese baba ghanoush recipe.
Ingredients:
– 2 large eggplants
– 1/4 cup za’atar (Middle Eastern herb blend)
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup tahini
– 1/4 cup lemon juice
– 1/4 cup water
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and place on a baking sheet lined with parchment paper.
3. Drizzle olive oil over the eggplants, then sprinkle za’atar, garlic, salt, and black pepper evenly.
4. Roast for 30-40 minutes or until the eggplants are tender and charred.
5. Scoop the flesh from the eggplant shells into a blender or food processor.
6. Add tahini, lemon juice, and water; blend until smooth.
7. Serve warm with pita bread, veggies, or crackers.
Cooking Time: 45 minutes
Garlicky Lemon and Olive Oil Baba Ghanoush
A creamy, savory twist on the classic Middle Eastern dip, this recipe combines the brightness of lemon with the richness of olive oil and the pungency of garlic.
Ingredients:
– 2 large eggplants
– 1/4 cup fresh parsley, chopped
– 3 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup extra virgin olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and place on a baking sheet lined with parchment paper.
3. Roast the eggplants for 30-40 minutes, or until the flesh is tender and collapsed.
4. Let the eggplants cool slightly, then scoop out the flesh and transfer it to a blender or food processor.
5. Add the parsley, garlic, lemon juice, and olive oil to the blender. Blend until smooth and creamy.
6. Season with salt and pepper to taste.
7. Serve warm or at room temperature with pita chips, vegetables, or as a dip for your favorite foods.
Cooking Time: 30-40 minutes
Sweet and Smoky Maple-Glazed Baba Ghanoush
Sweet and Smoky Maple-Glazed Baba Ghanoush Recipe Summary:
Elevate the classic Middle Eastern dip, baba ghanoush, with a sweet and smoky twist. This recipe combines roasted eggplants with maple syrup, smoked paprika, and other aromatic spices to create a rich and complex flavor profile.
Ingredients:
– 2 large eggplants
– 1/4 cup maple syrup
– 2 tbsp olive oil
– 1 tsp smoked paprika
– 1 tsp ground cumin
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 cloves garlic, minced
– 1/4 cup plain Greek yogurt
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the eggplants for 30-40 minutes or until the skin is charred and the flesh is tender.
3. Peel the eggplants and place them in a blender with maple syrup, olive oil, smoked paprika, cumin, salt, black pepper, garlic, and Greek yogurt.
4. Blend until smooth and creamy.
5. Serve warm or at room temperature.
Cooking Time: 1 hour (including roasting time)
Turmeric and Black Pepper Baba Ghanoush
Turmeric and Black Pepper Baba Ghanoush Recipe
Summary: This unique twist on the classic Middle Eastern dip adds a warm, spicy kick from turmeric and black pepper.
Ingredients:
– 1 large eggplant
– 2 cloves of garlic, minced
– 1/4 cup tahini
– 1/4 cup olive oil
– 2 tablespoons lemon juice
– 1 teaspoon ground cumin
– 1/2 teaspoon ground turmeric
– 1/4 teaspoon black pepper
– Salt to taste
– Chopped fresh parsley or cilantro for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Pierce the eggplant several times with a fork and bake for 45-50 minutes, or until it collapses.
3. Remove the eggplant from the oven and let it cool slightly.
4. Scoop out the flesh and transfer it to a blender or food processor.
5. Add garlic, tahini, olive oil, lemon juice, cumin, turmeric, black pepper, and salt. Blend until smooth.
6. Taste and adjust seasoning as needed.
7. Garnish with parsley or cilantro, if desired.
Cooking Time: 45-50 minutes
Creamy Avocado-Enhanced Baba Ghanoush
This creamy twist on the classic Middle Eastern dip adds a velvety smoothness and nutty flavor from roasted avocados. Serve with pita bread, vegetables, or as a topping for your favorite dishes.
Ingredients:
– 3 ripe avocados
– 1 large eggplant, roasted and peeled
– 1/2 cup tahini
– 1/4 cup freshly squeezed lemon juice
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1/4 cup heavy cream or Greek yogurt (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Roast the eggplant for 30-40 minutes, or until charred and tender.
2. Scoop out the flesh of the roasted avocado and set aside.
3. In a blender or food processor, combine the roasted eggplant, tahini, lemon juice, garlic, salt, and pepper. Blend until smooth.
4. Add the scooped-out avocado to the blender and blend until well combined.
5. Taste and adjust seasoning as needed. If desired, stir in heavy cream or Greek yogurt for added creaminess.
6. Serve immediately, garnished with paprika or parsley if desired.
Cooking Time: 45-50 minutes (including roasting time)
Middle Eastern-Style Sumac-Sprinkled Baba Ghanoush
A creamy eggplant dip infused with the warm, tangy flavors of sumac and the freshness of parsley.
Ingredients:
– 2 large eggplants
– 1/4 cup tahini
– 1/4 cup lemon juice
– 2 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– 2 tbsp sumac powder
– Fresh parsley leaves, chopped (for garnish)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and place them on a baking sheet lined with parchment paper.
3. Roast the eggplants for 45-50 minutes, or until they are soft and collapsed.
4. Let the eggplants cool slightly before scooping out the flesh and transferring it to a blender or food processor.
5. Add tahini, lemon juice, garlic, olive oil, salt, and pepper to the blender. Blend until smooth.
6. Stir in sumac powder to taste.
7. Garnish with chopped parsley leaves and serve with pita bread, vegetables, or crackers.
Cooking Time: 50 minutes
Summary
Get ready to elevate your dip game with these 17 flavorful baba ghanoush recipes! From classic smoky to creamy tahini-free and spicy harissa-inspired, each variation offers a unique twist on the traditional eggplant-based spread. Infused with herbs like mint and parsley, or drizzled with pomegranate molasses, these recipes are sure to delight any foodie. Whether you’re looking for a smoky chipotle kick or a creamy avocado enhancement, there’s something for everyone in this diverse collection of baba ghanoush recipes.
