Easy Baba Ganoush Recipe

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Easy Baba Ganoush Recipe

August 12, 2020
CA Grown Mom

Susan Phillips

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Easy Baba Ganoush Recipe

Easy Baba Ganoush Recipe

This easy Baba Ganoush recipe has a surprise ingredient that makes this traditional dip extra tasty. Classic Baba Ganoush is made with eggplant, but we’ve incorporated zucchini to ours and it is amazing!

 

Adding zucchini creates a new depth of flavor and helps smooth out the texture.  

Easy Baba Ganoush Recipe

And who can argue with those improvements!  

 

I love to serve Baba Ganoush with fresh, crisp veggies and lavash bread cut into triangles

Easy Baba Ganoush Recipe

But feel free to serve up with any of your favorite veggie you prefer.  I even think olives would be amazing too!

 

 

Let’s get this party started….

Roasted Zucchini and Eggplant

We use a pound of each veggie, halved lengthwise

 

Roasted Zucchini and Eggplant

Drizzle extra virgin olive oil over each piece to cover.

 

Roasted Zucchini and Eggplant

Dust with salt and pepper on both sides.  Bake on a parchment lined baking sheet, cut side down.

 

Roasted Zucchini and Eggplant

Bake at 450° for about 40 minutes.

 

Roasted Zucchini and Eggplant

Flip the veggies over and allow to cool for about 10 minutes.

 

Baba Ganoush Prep

Scoop out the inside flesh, leaving the skins behind.

 

Baba Ganoush Prep

Add the flesh to a sieve to allow the veggies to drain off most of their liquid for a few minutes.

 

Lemon

Place the drained veggie flesh into a food processor along with the juice of a fresh lemon, minced garlic and a few other easy ingredients and mix until smooth.

 

Easy Baba Ganoush Recipe

Add the Baba Ganoush to a rimmed plate or bowl and top with more olive oil.

 

Easy Baba Ganoush Recipe

Scatter chopped parsley and lemon zest over the top of the dip and serve!

 

Easy Baba Ganoush Recipe

Easy Baba Ganoush Recipe

Easy Baba Ganoush Recipe

Trust me, this easy Baba Ganoush will be gone in minutes, so consider making a double batch if you are serving more than a few.

Easy Baba Ganoush Recipe

A tasty dip perfect for crisp veggies
Prep Time 10 mins
Cook Time 40 mins
Course Appetizer
Cuisine American

Ingredients
  

  • 1 lb eggplant
  • 1 lb zucchini
  • 4 T extra virgin oilve oil
  • salt and pepper
  • 2 cloves garlic, minced
  • 1/2 whole lemon, juiced and zested
  • 3 T Tahini
  • 1/4 t ground cumin
  • 1/8 t paprika
  • 1 T extra virgin olive oil
  • 1 T chopped parsley
  • 1 t lemon zest

Instructions
 

  • Preheat oven to 450°. Line a rimmed baking sheet with parchment paper and spray with nonstick spray.
  • Cut the eggplant and zucchini in half lengthwise. Drizzle both sides with extra virgin olive oil and place cut side down on the parchment paper. Dust with salt and pepper. Place the veggies in the oven for about 35-45 minutes. The skin should be wrinkly when you pull it out.
  • Flip the veggies over and allow to cool for a few minutes before handling. Scoop out the flesh of the veggies, leaving the skins behind. Add the pulp to a sieve to allow the liquids to drain off for a few minutes.
  • Once the liquid is mostly gone, place the pulp along with lemon juice, garlic, tahini and spices to the food processor and mix until thoroughly combined, about a minute.
  • Place the tahini onto a rimmed plate or bowl and swirl the top to make valleys for the olive oil to pool. Drizzle the olive oil and top with parsley and lemon zest.
Keyword eggplant, zucchini

 

If you are looking for more dip ideas, try these out too!

Honey Thyme Feta Dip

Honey Thyme Feta Dip

 

 

Chunky Olive Oil Dip 

 

 

 

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