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Homemade Baba Ganoush — Healthy Arabic Eggplant Dip
I always have a homemade dip in the fridge. This eggplant dip is perfect for spreading on crackers or dipping fresh vegetables into.
A smoky, creamy eggplant dip made with roasted garlic, tahini and lemon juice. Option to add Greek yogurt for extra protein and creaminess.
Ingredients
Nutrition per serving
Instructions
- 1
Oven: Preheat to 220°C (428°F). Airfryer: Preheat to 200°C.
- 2
Slice eggplants in half lengthwise and score the flesh.
- 3
Place eggplants and whole garlic cloves (with skin) on a tray or in the airfryer.
- 4
Oven: Roast for 35–45 minutes until very soft and slightly charred. Airfryer: Cook for 20–25 minutes until soft.
- 5
Scoop out the eggplant flesh and squeeze roasted garlic out of its skin.
- 6
Add eggplant and garlic to a food processor or mix by hand with tahini, lemon juice, cumin, salt, pepper and optional olive oil.
- 7
Blend until creamy but still slightly textured.
- 8
Optional: Stir in Greek yogurt at the end for extra protein and a smoother texture.
- 9
Taste and adjust seasoning if needed.
High-fiber and rich in healthy fats
Baba Ganoush is the healthy cousin of hummus. Eggplant is extremely low in calories but rich in fiber, which is great for gut health. Tahini (sesame paste) provides essential minerals like calcium and magnesium, vital for strong bones and supple muscles during Pilates. It is a completely sugar-free and unprocessed dip.
Serving Tips
Serve baba ganoush with raw veggie sticks like celery, carrots, or peppers. For an authentic smoky flavor, char the eggplants directly in a flame or under the grill until the skin is black and the flesh is buttery soft.
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Create your own healthy snack board. Browse our spreads and dips.
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