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Jump to Recipe PrintThis creamy eggplant dip is a luxurious and perfectly whipped vegetable dip, made with pureed eggplant, garlic, tahini, olive oil, and lemon juice. The quick oven roasted eggplant makes this dish simple to prepare!
We love this dip along side crackers, on falafel, with fresh cut veggies, or on top of homemade naan flat bread. It has loads of flavor from the fresh garlic and lemon juice, and makes a fantastic appetizer for your next dinner party. Simple, delicious, and impressive!
This creamy eggplant dip with tahini is luscious, light, and totally dippable. It’s great to put out at a party with fresh pita or veggies. I also like to add a scoop to my baked falafel if I have some on hand. It makes for a great lunch, with a touch of smoky flavor from being roasted in the oven.
We grew eggplants for the first time in our garden, and it was so great to harvest them fresh. Roasting eggplants in the oven with a little salt and olive oil gets them crisp and flavorful on the outside, and totally creamy in the middle. Roasted eggplant is the perfect mild addition to the bold flavors in this dip.
This Oven Roasted Eggplant Dip Recipe Is:
- Bright
- Fresh
- Light
- Flavorful
- A Little Smokey
- A Great Party Appetizer or Dip
- Vegan, Gluten Free, Vegetarian, and Nut Free
A Fancy Dinner Party Appetizer Everyone Will Love
This creamy eggplant dip is what I call an Easy Entertaining Recipe – which is a crowd-pleaser recipe that will be a major hit. These delicious recipes are perfect to treat your guests or when you have a special occasion for dinner.
I have a whole section dedicated to Entertaining Recipes, that we regularly serve to our friends and family. If you’re heading to a party, potluck, or BBQ, check out my list of top host gifts for dinner parties for that next-level gift they will love!
What’s In This Creamy Eggplant Dip Recipe?
See the recipe card below for full ingredient amounts and recipe instructions!
- Eggplant, Lemons, Garlic
- Extra virgin olive oil
- fresh lemon juice
- Tahini: A fantastic and flavorful spread made from ground sesame seeds. This tahini is fantastic in any dish, we absolutely love this tahini!
- Sea Salt: I like to use a pink Himalayan Sea Salt.
Make Ahead Eggplant Dip Recipe
This creamy eggplant dip is a fantastic and simple recipe to make ahead. Great for a busy weeknight, for entertaining, or just for those nights when you don’t feel like cooking. I like to prep one (or a few) of these ahead of time, and freeze some for later.
Having ready cooked meals in the fridge or freezer is a great way to enjoy home cooked meals when you don’t have time in the kitchen. Freezing ingredients is also a great way to use up food that may be expiring soon. Check out all my make ahead meals for some inspiration to help you prep, keep, heat, and heat!
How Do I Make Roasted Eggplant Dip Using the Oven?
- Preheat over to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Cut the eggplant into thin slices lengthwise, and try to keep consistent thickness. Once both eggplants have been cut, salt each piece, and place in a kitchen strainer in the sink for 15 minutes to drain.
- Once drained, pat the eggplant slices dry and place onto the sheet pan. Brush each side with olive oil. Salt the eggplant, and roast in the oven for 20 minutes, flipping halfway. Once the eggplants are soft and brown, take them out of the over, and wrap the slices in tin foil for 10 minutes so the steam stays in the eggplant.
- Once cooled, remove the peel from the eggplant, and place in the food processor with the rest of the ingredients. Puree all ingredients together and serve the baba ganoush with pita bread, crackers, or vegetables.
More Fancy Party Appetizer Recipes Everyone Will Love!
Thai Quinoa Salad with Peanut Sauce Recipe (Vegan Potluck)
Green Goddess Hummus Recipe (Vegan, Gluten Free)
Chopped Chickpea Greek Salad Recipe (Vegetarian, Low Sodium)
Sourdough Garlic Naan Recipe (Vegan, Dairy Free, Egg Free)
Deviled Eggs with Greek Yogurt Recipe (High Protein, Vegetarian)
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Creamy Eggplant Dip
Ingredients
- 1/4 cup olive oil plus more for roasting
- 2 eggplants
- 2 lemons juiced
- 5 cloves fresh garlic
- 1/2 cup tahini
- 1 teaspoon Sea Salt
- 2 tablespoons sesame seeds for garnish
- 1/4 cup fresh parsley or cilantro for garnish
Instructions
- Preheat over to 425 degrees Fahrenheit. Line a sheetpan with parchment paper.
- Cut the eggplant into thin slices lengthwise, and try to keep consistent thickness. Once both eggplants have been cut, salt each piece, and place in a kitchen strainer in the sink for 15 minutes to drain.
- Once drained, pat the eggplant slices dry and place onto the sheet pan. Brush each side with olive oil. Salt the eggplant, and roast in the oven for 20 minutes, flipping halfway. Once the eggplants are soft and brown, take them out of the over, and wrap the slices in tin foil for 10 minutes so the steam stays in the eggplant.
- Once cooled, remove the peel from the eggplant, and place in the food processor with the rest of the ingredients. Puree all ingredients together and serve the baba ganoush with pita bread, crackers, or vegetables.
Nutrition
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