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    TaraTeaspoon » Course » Appetizers » Dips

    This page contains affiliate and sponsored links. See my full disclosure.

    Published: by

    Baba Ganoush Recipe Loaded with Roasted Veggies

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    Baba Ganoush on plate with spoon pin
    Baba Ganoush closeup on white plate pin

    A baba ganoush best recipe here! Also called baba ghanouj, this roasted eggplant dip gets its flavor from the smokey char of cooked eggplant, sesame tahini, and garlic. I've swapped some of the tahini for creamy yogurt, then loaded the top with roasted vegetables for a dip, so awesome it could be a meal!

    Discover how to make baba ganoush topped with a rainbow of hearty roasted vegetables. This Mediterranean dip is low-carb and heart-healthy! With the veggies on top, you'll want to eat it with a fork.

    overhead of baba ganoush dip with roasted vegetables

    I just love discovering new eggplant recipes because it's such a nutrient-dense vegetable. It's often roasted, and I even enjoy it in an eggplant and tomato soup.

    If you enjoy healthy dip recipes, try my red pepper and almond romesco dip next - it's a Spanish recipe with a zesty bite!

    Jump to:
    • What is baba ganoush?
    • Baba ganoush origin story
    • Baba ganoush vs. hummus
    • Baba ganoush ingredients are fresh and simple
    • Roasting eggplant for baba ganoush
    • Easy steps for how to make baba ganoush
    • What to eat with baba ganoush
    • Baba Ganoush Recipe Loaded with Vegetables

    What is baba ganoush?

    Baba ganoush is a dip that is popular in the Levant region (also called the "middle east" boarding the Mediterranean Sea). It's a thick dip that is made with pureed eggplant, sesame seeds, olive oil, lemon, and garlic. You'll also see it spelled "baba ghanouj."

    In Arabic, this recipe is loosely translated as "spoiled dad" - "baba" means father, and "ghanoush" means spoiled. Basically, you feel like you are spoiled when you indulge in it! In Israel, this dip is called "eggplant salad." I made it even more of a salad with the addition of the veggies on top.

    It's the perfect addition to a Mediterranean meze board or platter. Great for buffets, as a starter, or part of a meal with warm pita bread and other dips and salads.

    Baba ganoush origin story

    This recipe comes from the Levant region - the countries on the eastern side of the Mediterranean sea. This includes Isreal, Lebanon, Jordan, Palestine, and Syria. It's usually a family recipe that changes from family to family. Some add a bit of sugar and sweeten it. Others will add more lemon juice or less tahini.

    As you make this dip, adjust the seasonings until it tastes perfect to your palette.

    That's why I swapped some of the tahini for yogurt and added the roasted veggies on top. I made it my own and created a variation I know you'll love.

    The colors and textures the roasted veggies add to the dip, and how they all compliment each other with the earthiness of the eggplant and tahini, is absolutely perfect.

    close up of baba ghanoush dip with roasted vegetables and pomegranates

    Baba ganoush vs. hummus

    Texture-wise, hummus and baba ganoush dips feel almost the same on the tongue - they even look alike! Take one bite of each and you'll notice the difference right away.

    The main ingredient in baba ganoush is eggplant. The main ingredient in hummus is chickpeas. This means that baba ganoush has an earthy, vegetable taste and hummus tastes nuttier and has the texture of pureed beans!

    They are both great dips for a Mediterranean dinner, served as party dips, or healthy snacks.

    Baba ganoush ingredients are fresh and simple

    I used the same ingredients as the traditional recipe - eggplant, garlic, and tahini. Then, I made it my own with a few changes.

    Roasted eggplant purees perfectly in this dip. It is the ingredient that adds a smoky flavor to the dip because you roast it in the oven or on the grill until the skin is charred. The blackened skin gets peeled off, but imparts the flavor into the entire eggplant.

    I used pomegranate juice instead of lemon juice. You can totally keep it to the traditional lemon juice though. This made my dip taste a bit sweeter and enhanced the flavor of the pomegranate arils that I added on top.

    Can you make baba ganoush without tahini?

    To make it creamier, I added some non-fat Greek yogurt. This also allowed me to reduce the amount of tahini (sesame seed paste). Swapping that cut down on the calories in baba ganoush, but also made it luxuriously creamy.

    You can absolutely leave out the tahini altogether, however, you'll lose that bitter, balancing flavor. I suggest adding some cashew butter, sunflower seed butter, or other nut or seed butter in its place.

    Loaded baba ganoush salad:

    I think my friend Gaby first created a recipe for loaded hummus that I thought was so genius! Topping a dip with more hearty, crunchy and flavorful ingredients suddenly takes a dip to another level!

    All of the veggies are roasted with Za'atar seasoning. For color and taste, I used these vegetables - but you can omit any of them and use your favorites:

    • Red Onion - red onions are slightly sweeter than other varieties
    • Sweet Potato - yams or butternut squash can be used
    • Cauliflower - cut into tiny florets for easy serving
    • Zucchini
    • Summer Squash

    I also chopped some roasted pistachios and and pomegranate arils and sprinkled them on top. This gives the dip a satisfying and juicy crunch.

    roasted eggplant dip with vegetables and pomegranates in a white bowl

    Roasting eggplant for baba ganoush

    It only takes 25 minutes to roast eggplant for the dip. You don't need any special kitchen tools or even a grill, either.

    In the oven - use the broiler

    I used a baking sheet and lined it with foil. Broil it on high and place the rack about 6 to 8 inches from the heat.

    As you roast the eggplant, make sure you turn it every 5 to 10 minutes until it is charred and soft.

    On a gas range - it will get very charred

    If you have a gas range, you can roast it directly over the flame. Just place the eggplant on the burner. Use tongs and turn it every 30 seconds to 1 minute. When it is completely charred and soft, remove it from the heat.

    You could also char it well on the gas flame then finish roasting it in the oven to soften the inside. Place it on a foil-lined pan and cook at 400 for a few minutes until soft all the way through.

    On a grill

    Easy on the grill! Over medium-high heat, char and cook the eggplant, turning ever few minutes, until soft throughout.

    Easy steps for how to make baba ganoush

    If you have ever roasted vegetables or made a creamy dip, then you will be able to make baba ganoush.

    You will need a food processor to puree the dip and combine it completely. An immersion blender can also work, but it will take so much longer. A blender will puree the dip to oblivion, but you could try pulsing and stirring by hand on repeat in a blender.

    • After you roast the eggplant, peel it and remove the skin. Let it cool.
    • While you set it aside, add the rest of the baba ganoush ingredients into the food processor and pulse a few times (for just about 30 seconds).
    • Then, add the eggplant and pulse until it is almost smooth. You want the dip to have some texture in it, so don't try to over-process it.
    • Add the roasted vegetables on top and serve!
    colorful roasted vegetables on top of eggplant dip with pomegranates

    What to eat with baba ganoush

    This is a very hearty dip that I love to scoop with pita.

    With the roasted vegetables on top, this is almost a complete meal. This will taste perfect with grilled pork tenderloin topped with goat cheese and honey. You just need a light, grilled meat for the main course.

    More party food dip recipes

    If you like this loaded vegetable baba ganoush recipe, then you will love these stunning dip recipes too.

    • Grilled Zucchini Baba Ganoush YES! A variation of this recipe with zucchini instead of eggplant.
    • If you enjoy Mediterranean food, then you will love this creamy hummus recipe. It's insanely perfect.
    • Curry Crab Dip is a crowd-pleaser with bold flavors and popular crab taste.
    roasted eggplant dip with vegetables and pomegranates

    Baba Ganoush Recipe Loaded with Vegetables

    Tara Teaspoon
    I've swapped some of the tahini for creamy yogurt, then loaded the top with roasted vegetables for a baba ganoush dip, so awesome it could be a meal!
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 45 mins
    Total Time 1 hr 30 mins
    Course Appetizer, Salad, Side Dish
    Cuisine healthy, Mediterranean, Moroccan
    Servings 8 to 10 servings
    Calories 233 kcal

    Ingredients
      

    Healthy Baba Ganoush

    • 2 pounds eggplant (2 small eggplants)
    • 2 tbsps olive oil
    • 3 tbsps pomegranate juice (or lemon juice)
    • 2 tbsps tahini
    • 3 tbsps non-fat plain Greek yogurt
    • 1 clove garlic minced
    • 1 teaspoon kosher salt
    • ½ cup fresh pomegranate arils OPTIONAL

    Zaatar Roasted Veggies

    • ½ red onion cut in wedges
    • 1 medium sweet potato peeled and diced ½-inch
    • ½ small head cauliflower cut into florets
    • 1 small zucchini sliced
    • 1 small yellow summer squash sliced
    • 4 tbsps olive oil DIVIDED
    • 3 tsps za'atar seasoning DIVIDED
    • 1½ tsps kosher salt
    • ⅓ cup roasted pistachios coarsely chopped
    • ½ cup fresh pomegranate arils

    Instructions
     

    • Heat broiler to high with rack 6 to 8 inches from heat. Place eggplants on a foil-lined baking sheet and broil, turning every 5 to 10 minutes until charred and soft, 15 to 25 minutes total, depending on your broiler. Let cool. Trim off stem, peel and discard skin. Set aside.
    • Heat oven to 400ºF for the veggies.
    • Toss the onion, sweet potato and cauliflower together in a large bowl with 3 tablespoons olive oil, 2 teaspoons zaatar and ¾ teaspoon salt. Combine the zucchini and yellow squash in another bowl and toss with 1 tablespoon olive oil, remaining teaspoon of zaatar and ¾ teaspoon salt. Arrange veggies on two separate baking sheets.
    • Roast veggies, rotating racks after 15 minutes until caramelized and tender, 25 to30 minutes for the zucchini and yellow squash, 35 minutes for the sweet potatoes and cauliflower. Remove from oven and set aside.
    • Make the baba ganoush: In a food processor, combine the olive oil, pomegranate juice, tahini, yogurt, garlic, and salt. Process until well combined, about 30 seconds. Add the peeled eggplant and process or pulse until almost smooth, leaving a little texture. Stir in the fresh pomegranate arils IF USING.
    • Serve the baba ganoush on a platter or in a large bowl. Top with the roasted veggies, pistachios, extra zaatar, parsley, and ½ cup pomegranate arils.

    Notes

    You can make the baba ganoush up to a day in advance. Store airtight in the fridge until ready to serve. 

    Nutrition

    Calories: 233kcalCarbohydrates: 22gProtein: 5gFat: 15gSaturated Fat: 2gCholesterol: 1mgSodium: 756mgPotassium: 634mgFiber: 7gSugar: 11gVitamin A: 4131IUVitamin C: 20mgCalcium: 56mgIron: 2mg
    Want to watch videos to show you how to cook?Check out our Youtube and try this recipe and more.

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    Tara in kitchen making salad

    About Tara Teaspoon

    I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.

    Find out more!

    Also written by Annie Kearns. Photography by Ty Mecham

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    Filed Under: Appetizers, Dips, Gluten-Free, Healthy + Diet, Mediterranean, Party Foods, Salads, Side Dishes, Vegetarian Tagged With: baba ganoush, baba ghanouj, dip, eggplant, roasted vegetables, tahini

    Reader Interactions

    Comments

    1. Jacque Hastert says

      January 27, 2021 at 3:59 pm

      All I can say is that this dip really brings your tastebuds to life! I can't wait to make this and enjoy all the health benefits and that this is heart healthy for us. This dip is right up this household's alley and will be getting made soon.

      Reply
    2. Britney Fronk says

      January 28, 2021 at 5:46 pm

      I've been looking for a good alternative to hummus, and this baba ganoush was the perfect find! The flavor is amazing, especially with the roasted vegetables served on top. This will be a new favorite at my house!

      Reply
    3. Mia says

      February 01, 2021 at 9:24 pm

      I LOVELOVELOVE your hummus recipe. I can’t wait to try this!

      Reply
    4. Beth says

      February 22, 2021 at 4:51 pm

      This looks amazing and yummy! My hubby and I are going to love this recipe! Can't wait to give this a try!

      Reply
    5. Betsy says

      February 22, 2021 at 7:35 pm

      LOVE the pomegranates in here! In my opinion, the pomegranate is not optional...The fresh roasted veggies in the creamy baba ganoush is simply fantastic! Perfect flavor! All I need now is some feta cheese!

      Reply

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