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.
Ever since my first taste of baba ganoush, I’ve been hooked. This mildly smoky, rich and creamy eggplant dip is one of my favorite eggplant recipes and it is surprisingly easy to make too.
For some reason, the thought of making homemade baba ganoush intimidated me. Even though I love roasted eggplant, I thought it would be a complicated dip to make.
I couldn’t have been more wrong.
Simple Baba Ganoush
I love slowing down and figuring out new ways to make delicious food. Most times, I’m pleasantly surprised – actually, really ecstatic when my recipe explorations are successful.
This baba ganoush recipe is one of those times and I’m so excited to share this small batch recipe with you.
This baba ganoush recipe will yield between one-half to three-quarters of a cup. It’s the perfect amount for one or two people.
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.
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 In Baba Ganoush
Scroll down to the recipe box for the ingredient amounts.
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
- salt and pepper
- smoked paprika for garnish
How To Make Baba Ganoush
See the recipe box below for complete ingredient list and instructions.
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.
Bake the eggplant in a 425 degree F (220 degree C) oven for 25 minutes.
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.
Add the parsley to the blender and give a final pulse or two.
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.
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.
Other Eggplant Recipes
If you like this baba ganoush recipe, you might also like to try these single serving and small batch eggplant 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.
Small Batch Baba Ganoush Recipe
- 1 1-pound eggplant
- 4 tablespoons olive oil , divided plus 1/4 teaspoon for garnish
- 1/2 teaspoon kosher salt , divided
- 1/4 teaspoon crushed 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
- 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.
The information shown for this recipe 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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