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Discover our Small Batch Baba Ganoush, a delightful dip that combines roasted eggplant with lemon juice, tahini, olive oil, garlic, and spices. Easy to prepare and wonderfully tasty, it’s similar to hummus but stands out with its unique flavor. This roasted eggplant dip is perfect for those who love simple yet delicious recipes.

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What Is Baba Ganoush?

Baba ganoush, also spelled baba ghanouj, is a velvety smooth, smokey and rich dip made with eggplant. It’s similar to hummus except for the fact that it isn’t made with chickpeas.

This eggplant dip originated in the Eastern Mediterranean and is often served with pita bread, naan or crisp vegetables.

An overhead view of a bowl of baba ganoush plated with slices of pita bread.

What Is The Difference Between Eggplant and Aubergine?

Eggplant and aubergine are the same. Eggplant is the common name in North America. In Britain, it is called aubergine. It is known in South Asia, Southeast Asia and South Africa as brinjal.

Ingredients

For this single serving baba ganoush recipe, you will need:

  • 1 medium eggplant: look for an eggplant that weighs a little over a pound for best results
  • olive oil
  • lemon juice
  • a garlic clove
  • tahini
  • cumin
  • salt and pepper
  • smoked paprika for garnish
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How To Make Baba Ganoush

  1. Start by peeling the eggplant and cutting it into 1-inch pieces. Spread the eggplant on a baking sheet and drizzle olive oil over them. Add salt and pepper and mix with your hands until the eggplant is well coated.
  2. Bake the eggplant in a 425 degree F (220 degree C) oven for 25 minutes.
  3. Remove from the oven and after the eggplant has cooled, add it along with garlic, lemon juice, tahini, cumin, and olive oil to food processor or blender. Blend thoroughly until smooth.
  4. Add the parsley to the blender and give a final pulse or two.
  5. Season with salt and pepper.

How To Serve Baba Ganoush

Pour the baba ganoush into a small bowl and drizzle about 1/4 of a teaspoon of olive oil over the top and sprinkle with a pinch of smoked paprika.

What To Eat With Baba Ganoush

Serve baba ganoush with warm pita bread, naan, baked chips, or chopped raw vegetables.

A slice of pita bread being dipped in a bowl of baba ganoush.

How To Store Baba Ganoush

Store in a covered container in the refrigerator for up to five days.

Is Baba Ganoush Vegan?

Yes. Baba ganoush is both vegan and gluten free.

Ways To Use Leftover Ingredients

If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:

If you would like information on the cooking and baking dishes I use in our single serving recipes, please visit our FAQ page.

For examples of the dishes used at One Dish Kitchen, please visit our Store page.


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Small Batch Baba Ganoush

5 from 1 vote
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 2 servings
This Baba Ganoush recipe is made with eggplant and a perfect blend of lemon juice, tahini, olive oil, garlic, and spices. Similar to hummus, this small batch roasted eggplant dip is easy to make and incredibly delicious.

Ingredients 
 

  • 1 1-pound eggplant
  • 4 tablespoons olive oil , divided plus 1/4 teaspoon for garnish
  • 1/2 teaspoon kosher salt , divided
  • 1/4 teaspoon coarsely ground black pepper
  • 1 clove garlic
  • 1/2 tablespoon lemon juice
  • 2 tablespoons tahini
  • 1/8 teaspoon ground cumin
  • 1 tablespoon chopped parsley
  • pinch smoked paprika (optional), for garnish

Instructions 

  • Heat oven to 425° F (220° C).
  • While the oven is heating, peel the eggplant and cut into 1-inch cubes. Place eggplant cubes on a large baking sheet.
  • Drizzle 1 tablespoon of olive oil, 1/4 teaspoon of salt, and the black pepper over the eggplant cubes and mix so that all of the eggplant is coated with oil.
  • Place baking sheet in the oven and bake for 25-30 minutes, until eggplant is tender.
  • Remove eggplant from the oven and when the roasted eggplant cubes are cool enough to handle, transfer to a food processor or a blender.
  • Add the peeled garlic clove, lemon juice, tahini, 1/4 teaspoon salt, cumin, and the remainder of the olive oil to the food processor and pulse until well blended. (You may find that you need to add an additional tablespoon of olive oil to achieve the desired consistency).
  • Add the parsley and pulse a few more times.
  • Pour the baba ganoush into a small bowl and drizzle about 1/4 of a teaspoon of olive oil over the top and sprinkle with a pinch of smoked paprika. Serve immediately or place in the refrigerator until ready to eat.
  • Serve with naan, pita bread, or raw vegetables.

Nutrition

Serving: 1serving, Calories: 342kcal, Carbohydrates: 19.23g, Protein: 2.61g, Fat: 35.95g, Saturated Fat: 4.98g, Sodium: 5.82mg, Potassium: 696.35mg, Fiber: 0.7g, Sugar: 0.02g, Vitamin C: 0.63mg, Calcium: 21.15mg, Iron: 0.82mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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