Fabulous & Smoky Eggplant Mediterranean Dip & Spread you’ll make again and again—healthy, simple, and delicious.
This silky, creamy eggplant dip is light on calories and full of flavor. Baba Ganoush is a classic Lebanese and Middle Eastern meze—served as a dip with pita or used as a flavorful addition to other dishes. The authentic method chars the eggplant over a flame so the flesh becomes soft and smoky. In some regions it’s also called salat hatzilim or Israeli eggplant salad, though names and small variations differ.
My preferred method: Slice a large eggplant in half lengthwise and roast at 400°F (≈200°C) for about 45 minutes. Roasting this way yields richly flavored, non-watery flesh with a lovely roasted char. Let the halves cool slightly, then scoop out the flesh and discard the skins. Chop the flesh coarsely so it keeps a pleasant texture.
Flavor tip: Work while the eggplant is still warm so it absorbs the seasonings. Add grated garlic, fresh lemon juice, sea salt, freshly ground pepper, and ground cumin—cumin is essential here. Stir in a modest amount of tahini for creaminess and sesame character, then drizzle a little extra virgin olive oil and fold in plenty of chopped parsley. Keep the tahini balanced so the dip stays light and not overly heavy.
Serve Baba Ganoush as you would hummus: with crisp raw vegetables, warm pita, or toasted bread. Roasted peppers make a lovely companion—serve them on the side or chop and mix them into the dip for extra color and sweetness. Baba Ganoush also makes a terrific spread for vegan sandwiches; layer it with crunchy sprouts and pickled vegetables for a satisfying bite.
Enjoy!
Karen