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My classic baba ganoush recipe: a roasted eggplant dip with yogurt! Watch my video of how to prepare baba ganoush with the KitchenAid Stand Mixer Mini!

Baba Ganoush Recipe

Course Appetizer
Cuisine Middle Eastern
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6 (1 cup)
Calories per serving 128 kcal

Ingredients

  • 1 large fresh eggplant
  • 2 tbsp unsweetened yogurt
  • 1 small garlic clove peeled and mashed
  • 1 tbsp fresh mint chopped
  • 3 tbsp fresh cilantro chopped
  • 1 tsp lemon juice
  • 1 to 2 tsp toasted sesame oil
  • 5 tbsp olive oil
  • 1 tbsp pine nuts or sunflower seeds
  • pepper
  • salt

Instructions

  1. Pierce the eggplant several times with a knife. Wrap it in tinfoil and put it on an oven rack. Roast the eggplant in a preheated oven at 428°F (220°C) for about 45 minutes. Then turn off the heat. Leave the eggplant in the oven for another 30 minutes. Then cut it in half and let it cool. Remove the soft eggplant meat with a spoon. Discard the tougher skins.


  2. Then transfer the eggplant meat and the remaining ingredients to the bowl of the KitchenAid Stand Mixer. Season with a pinch of pepper, salt and garlic powder.


  3. Attach the wire whip and lower the mixer head. Set speed 2 for 2 minutes.


  4. After that, set speed 4 for 2 minutes.


  5. Set speed 6 for 10 minutes. In the end the eggplant dip should be creamy but still a little chunky. Add extra yogurt if you want it to be less darker in color. Check the seasoning and add extra pepper, salt, sesame oil or lemon juice to taste.


  6. Transfer the roasted eggplant dip to a deep plate or bowl. Put it in the fridge for another 5 minutes. Sprinkle lightly with some olive oil, extra chopped mint and pine nuts or sunflower seeds. Serve the baba ganoush cold.


  7. My classic baba ganoush recipe: a roasted eggplant dip with yogurt! Watch my video of how to prepare baba ganoush with the KitchenAid Stand Mixer Mini!
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