Yep, Baba Ganoush is an absolutely palate-pleasing dip, that is also waist-friendly, keto-friendly, low carb, as well as vegetarian perfection.
Call it Roasted Eggplant Dip or Baba Ganoush (which sounds so much more worldly) they are completely interchangeable terms.
Love crudité platters?
Once you’ve made this dip, chop up some veggies and it becomes crudité platter on steroids!
Party food, a side dish, a meal, it’s whatever you want it to be, and the taste is captivating!
Hummus is good, Baba Ganoush (Roasted Eggplant Dip) is better.
When you finally tire of the more ‘gritty-like’ texture of hummus, transition to baba ganoush, it is a great alternative with fewer calories.
If you have a bunch of hungry-guests or if you love to snack, garlic roasted eggplant dip is a lower-calorie, vegetarian food choice so dig in.
Just always remember, dig in with veggies to keep it lower calorie and hold the bread!
A dip with Mediterranean flare, that will light up your palate and feed your snacking need!
Baba Ganoush ~ Roasted Eggplant Dip
As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links that may earn me commissions so if you click through them and take certain actions. Read more on my full disclosure here.
Maybe you’ve decided you are switching to Keto-Friendly recipes to change your lifestyle?
Or, maybe you are a vegetarian, who always is seeking yummy recipes? Low carb dip does exist!
Perhaps you just need a party dip and you are plain out sick of chickpea dip (hummus).
Dump the chickpea and flirt with this roasted eggplant dip, it’s tastier and has more depth to it!
Eggplant Tips for Baba Ganoush
First, try to buy 2 of the same size, or close to same size eggplants.
Next, wash, but do not peel the eggplant.
I always cut the tops off of mine, even if I am not peeling, it just makes it easier for me to handle.
You will be roasting the eggplant face down.
When eggplant is face down and roasted, it allows the juices to eliminate.
Allow the eggplant to cool just enough that you can handle it, once it is done roasting.
Once you can handle the eggplant, scoop it into a mesh colander, and lightly press it to get the liquid out again.
I do suggest a mesh sieve with a handle on it, so you can drain into a bowl and actually see the results of the liquid draining.
This step is one you can do and walk away from for about 45 minutes.
Before you walk away and allow the liquid to remove itself, there is another step involved to get that real garlicky flavor!
Garlic and Baba Ganoush
Minced garlic or freshly crushed garlic?
Which will you choose?
I use minced garlic every time.
You can choose either, and the fresh garlic minced will bring on a stronger flavor so use just 2 cloves unless you are warding off vampires.
Veggies for your Crudité
I can’t get enough crunch when it comes to my crudité however, I do keep it simple.
Generally pepper strips, carrot chunks, cucumber, Belgian endive leaves, and often asparagus.
Mix it up, put in the veggies you love, and enjoy!
P.S. if you are looking for acrudité platter, here’s one I love.
Recipe For Baba Ganoush
- 2 EQUAL Size small eggplants (washed and sliced in ½) Leave SKIN ON
- 1/3C EVOO
- + 2 TBSP (for brushing eggplant before baking)
- Tahini Paste 1/3 C
- 2-3 Tablespoons minced garlic (more = heavier garlic taste, Mmm!)
- 1-2 Tsp Salt (to rid bitter of eggplant)
- 2 Tbsp Fresh Lemon Juice
- Smoked Paprika
- First - Lined baking tray with parchment paper
- Preheated oven to 450°Slice eggplant in ½ and brush each with olive oil.
- Next, place each side of eggplant FACE DOWN on parchment paper (this helps to take the moisture out of the eggplant)
- Bake for about 1 hour (until they are squashy on the exterior)
- Remove from oven and allow to cool briefly.
- Once you can handle, start scooping out the insides of the eggplant and discard skin.
- Place scooped eggplant into a mesh strainer.
- Gently PAT the scooped eggplant all around the strainer.
- Follow with roasted garlic (to get the good garlic flavor you want to do this while the eggplant is still warm)
- Allow this to sit in the strainer upon a bowl for about 45 minutes (this allows excess moisture to drop out and the garlic flavor to infuse in)
- After an hour, use a rubber spoon and transfer eggplant/garlic from the mesh strainer to a smaller mixing bowl.
to a bowl.
- Discard excess eggplant juice (it's not part of the recipe)
- Add in olive oil, tahini, salt, and lemon.
- Mix well. Top with smoked paprika.
- Serve Warm or Refrigerate.
- Do refrigerate leftovers.
Amount Per Serving: Calories: 784Total Fat: 69gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 57gCholesterol: 0mgSodium: 4685mgCarbohydrates: 35gFiber: 5gSugar: 7gProtein: 16g
Nutritional Content may be innacuurate.