Baba Ganoush Dip Recipe | Easy Eggplant Spread

Back to dips and spreads! It’s time to move away from our beloved hummus (just for a little bit!) and embrace something a little different. This Baba Ganoush dip recipe from the Leon: Fast Vegan cookbook is seriously delicious. Full of amazing flavor and uber-healthy!

Have you tried an eggplant dip before? It might sound a bit weird but you’ll be amazed at how tasty it is. It only uses simple ingredients like lemon juice, roasted eggplants (of course!) and tahini (or sesame paste). Perfect to dip some fresh veggies in or spread on some pitas. Let’s get on with it!

What Is Baba Ganoush?

This spread with a funny name is a delicious creamy dip or spread made out eggplant and other simple ingredients and it has its origins in the of Leviant (what historic territory of Syria). There are different variations in Israel and another one in the Persian Golf made with cumin and coriander. 

How Do You Make Baba Ganoush?

Making this incredible baba ganoush dip involves very few steps. First, you roast the eggplants until almost burned on the outside. This step could be the longest one but it doesn’t need to be complicated. Ideally, you roast them on a barbecue but you can also char them on the flames of the stovetop (it could get a bit messy!). If both of these options seem like too much for you then you can quickly place them in the broiler until blackened and softened. 

Once the cooking is done, you scoop the flesh leaving the seedy parts out. Mix with the rest of the ingredients, mash it all up and season to taste. Done! You have yourself a fresh and creamy baba ganoush dip! 

Can You Freeze It And How Long Does It Keep?

Freeze away! Once prepared, let it cool down and store it in an airtight container or bag. It will last up to 4 months! Baba ganoush for days!

If you’re not the freezer type, you can just keep in it the fridge and it will keep for up to 4 days. By the way, I highly recommend trying it warmish just after making it. So good!

About The Cookbook

The Leon: Fast Vegan cookbook is pretty special. Leon is a fast food healthy restaurant chain in the widely known in the UK with more than 57 restaurants. Recently they have expanded to other locations like Oslo, Amsterdam and Washington D.C in the U.S.

Their food is so easy, quick and delicious. Even though they are not strictly vegetarian they have embraced the plant-based diet boom and released several vegan options.  If you visit one of their locations don’t miss out on their “Love Burger” or vegan lavender donuts!

They have released 7 cookbooks already but this is their first fully vegan collection of recipes. The breakfast & brunch section is particularly impressive! From carrot smoked “salmon” to breakfast crumble. This cookbook would be a great addition to your collection! 

Get your own copy here!

Looking For More Spreads Ideas? 

• Pink Hummus
• Artichoke & White Bean Spread
• Hummus Board
• Jalapeño Olive Hummus
• Vegan Aioli

This vegan Baba Ganoush Dip recipe is excerpted from the Leon: Fast Vegan cookbook by Octopus Books. Photos by Steven Joyce. This post contains affiliate links that help support our work here at World of Vegan! 

Baba Ganoush Dip

Author: Leon Restaurants

5 from 5 votes

You will love this baba ganoush dip! Simply dip vegetable sticks, hunks of bread, or strips of toasted pita bread into this dish, or use in sandwiches or to top crostini as a party nibble or snack. It’s best to cook the eggplants over a gas flame or on a barbecue, but you can also use the broiler. (Protect the stovetop with aluminum foil to make cleaning up easier.)

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Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 8

Ingredients

• 3 eggplants, extra large
• 2-3 tablespoons lemon juice
• 2 cloves garlic, crushed to a paste
• 1 tablespoon tahini, optional
• 3 tablespoons olive oil
• 1 tablespoon finely chopped parsley
• salt, to taste

Instructions

• Place each eggplant directly over a gas flame on the stove, or place all three on a rack over a hot barbecue (the coals should be white). Cook, turning it often, until blackened, blistered, and charred. Each eggplant will take about 15 minutes. This is a smoky process, so open a window or use an extractor fan. Alternatively, heat the broiler to its highest setting, place the eggplants underneath, and cook until charred all over and completely collapsed. 
• Transfer the cooked eggplants to a strainer set over a bowl or the sink and let drain and cool. When cool enough to handle, place on a board and slice open lengthwise, so they open like a book. Scoop out the soft flesh with a spoon, discarding any seedy pieces. 
• Put the flesh into a bowl with 2 tablespoons of the lemon juice and the garlic and mash coarsely. Next add the tahini, if using, and olive oil, then mix and mash until you have a textured, creamy puree. Stir in the chopped parsley. Taste and add the rest of the lemon juice and the salt, if needed. The finished dip should be smoky, sharp from the lemon, and garlicky. 
• The dip will keep, covered, in the refrigerator for a couple of days, but is best served at room temperature.

Notes

If you love mint, it works really well here, so add 1 tablespoon finely chopped fresh mint at the same time as the parsley.

Nutrition

Calories: 103kcal | Carbohydrates: 11g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 5mg | Potassium: 412mg | Fiber: 5g | Sugar: 6g | Vitamin A: 83IU | Vitamin C: 6mg | Calcium: 20mg | Iron: 1mg

Course Appetizer, Snack, Spread

Cuisine Middle Eastern

Keyword baba ganoush recipe, eggplant spread, vegan aubergine spread, vegan baba ganoush, vegan dip