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.
2poundsglobe eggplants(2-3 small to medium eggplants)
⅓cupolive oildivided, plus more for drizzling
4clovesgarlicminced (or to taste)
¼cupchopped fresh parsleyplus more for garnish
1pinchsmoked paprikafor garnish
2tablespoonspine nutslightly toasted
Cherry tomatoeshalved and quartered
Mini cucumber slices
Pitted and halved Kalamata olives
Pita breadcut into wedges
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.
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 four days ahead. The baba ganoush can be made 2 days ahead. Garnish with cucumbers, tomatoes, olives, pine nuts and parsley when ready to serve.
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
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