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Loaded Roasted Eggplant Dip (Baba Ganoush) in blue dish with pita wedges and pine nuts.
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5 from 2 votes

Loaded Roasted Eggplant Dip (Baba Ganoush)

Loaded Roasted Eggplant Dip, also known as Baba Ganoush, is easy to make, healthy and made even better topped with fresh crunchy cucumbers, tomatoes, olives, pine nuts and parsley. Serve on its own as a healthy snack, game day addition or as part of a Mediterranean-inspired feast.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Appetizers and Snacks
Cuisine: Mediterranean, Middle Eastern
Diet: Diabetic
Servings: 6
Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

For the Dip

  • 2 pounds globe eggplants (2-3 small to medium eggplants)
  • 1/3 cup olive oil divided, plus more for drizzling
  • 1/3 cup tahini
  • 4 cloves garlic minced (or to taste)
  • 3 tablespoons lemon juice (2-3)
  • 1/4 cup chopped fresh parsley plus more for garnish
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • salt to taste
  • 1 pinch smoked paprika for garnish

For Topping

  • 2 tablespoons pine nuts lightly toasted
  • Cherry tomatoes halved and quartered
  • Mini cucumber slices
  • Pitted and halved Kalamata olives
  • Parsley leaves
  • Pita bread cut into wedges

Instructions

  • Preheat oven to 425 degrees. Line a large rimmed baking sheet with parchment paper.
  • Halve the eggplants from the top down (lengthwise) and brush the cut sides with half the olive oil. Place on the prepared baking sheet cut side down. Roast for 45-50 minutes or until the eggplant is very tender and can be easily pierced with a knife. Let cool to room temperature.
  • Scoop the flesh from the eggplants into a food processor and discard the skins.
  • Add the remaining olive oil, tahini, garlic, 2 tablespoons lemon juice (to start), parsley, cumin, cayenne and salt to taste. Add more lemon juice if needed.
  • Transfer to a serving bowl. Drizzle with extra olive oil. Sprinkle with smoked paprika and top with tomatoes, cucumbers, olives, pine nuts and parsley. Serve with pita bread wedges.

Notes

TIP:
  • Rather than a food processor or blender, use a food mill, potato masher or fork.  Then, using a fork or whisk, whip the baba ganoush to incorporate the olive oil.
MAKE AHEAD:
  • The eggplant can be roasted up to 4 days ahead.
  • The baba ganoush can be made 2 days ahead.
  • Garnish with cucumbers, tomatoes, olives, pine nuts, and parsley when ready to serve.

Nutrition

Serving: 6 | Calories: 253kcal | Carbohydrates: 14g | Protein: 5g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Sodium: 11mg | Potassium: 468mg | Fiber: 6g | Sugar: 6g | Vitamin A: 377IU | Vitamin C: 11mg | Calcium: 44mg | Iron: 2mg