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Small batch baba ganoush made with roasted eggplant, tahini, and olive oil.
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5 from 1 vote

Small Batch Baba Ganoush

This small batch baba ganoush is a creamy Middle Eastern dip made with roasted eggplant, tahini, lemon juice, and garlic, perfectly portioned for one or two people.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Appetizer, Main Dish
Cuisine: Mediterranean, Middle Eastern
Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
Keyword: baba ganoush, dip, eggplant, roasted eggplant dip
Servings: 2 servings
Author: Joanie Zisk

Equipment

Ingredients

  • 1 (1-pound) eggplant
  • 4 tablespoons olive oil -divided plus ¼ teaspoon for topping
  • ½ teaspoon kosher salt -divided
  • ¼ teaspoon coarsely ground black pepper
  • 1 clove garlic
  • ½ tablespoon lemon juice
  • 2 tablespoons tahini
  • ⅛ teaspoon ground cumin
  • 1 tablespoon chopped parsley
  • pinch smoked paprika (optional), for topping
US - Metric

Instructions

  • Heat the oven to 425°F
  • Peel the eggplant and cut it into 1 inch cubes. Spread the cubes on a large baking sheet.
  • Drizzle the eggplant with 1 tablespoon of olive oil. Sprinkle with ¼ teaspoon of salt and black pepper, then toss to coat evenly.
  • Roast for 25 to 30 minutes, stirring once halfway through, until the eggplant is very soft and tender.
  • Let the roasted eggplant cool for a few minutes, then transfer it to a food processor or blender.
  • Add the garlic clove, lemon juice, tahini, ¼ teaspoon of salt, cumin, and the remaining olive oil. Pulse until smooth, adding up to 1 additional tablespoon of olive oil if needed for a creamier texture.
  • Add the fresh parsley and pulse just until combined.
  • Transfer the baba ganoush to a small bowl. Drizzle with about ¼ teaspoon of olive oil and sprinkle with smoked paprika.
  • Serve right away with pita, naan, or fresh vegetables, or refrigerate until ready to use.

Notes

  • Roast the eggplant until very soft: The eggplant should collapse easily when pressed. Fully roasting it is key to a smooth, creamy baba ganoush.
  • Let the eggplant cool before blending: Cooling prevents excess oil from separating and helps the dip stay smooth.
  • Use a food processor for best texture: Process the dip until fully smooth. Scrape down the sides as needed for even blending.
  • Adjust seasoning at the end: Taste and add more salt, garlic, or a pinch of smoked paprika if you want extra smoky depth.

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

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