Go Back
+ servings
roasted eggplant dip close up featured
Print Recipe
5 from 1 vote

Roasted Creamy Eggplant Dip (Baba Ganoush)

This dish consists of roasted eggplant, onions and garlic mixed with lemon to make a version of a lebanese or greek appetizer called Baba Ganoush
Prep Time1 hour
Cook Time40 minutes
Course: Appetizer, Side Dish
Cuisine: greek, Lebanese
Servings: 3
Calories: 110kcal
Author: Matt Freund-Stuff Matty Cooks
Cost: 5


  • 1 Eggplant
  • 3 to 4 Cloves Garlic
  • 1 Red Pepper
  • 1 1/2 Tbsp Olive Oil
  • 1/2 tsp. Salt Or to Taste
  • 6 to 7 Turns of a Pepper Mill
  • 1/2 tsp Garlic Powder
  • 2 Tbsp Chopped Parsley
  • Juice of Half Lemon Or to Taste



  • Cut off top stem of eggplant. Pierce eggplant with fork several times. Cut peppers in half and remove seeds. Peel garlic. Place eggplant, peppers, garlic on sheet pan and drizzle with about 1/2 of a tablespoon of olive oil. Preheat oven to 400 degrees. Place sheet pan with vegetables in oven for 40 Minutes. After about 25 minutes check to see if peppers are done because they roast faster than eggplant. Remove garlic and peppers and set aside. Continue to roast eggplant for a total of 40 minutes. Eggplant is done when you can stick a fork in it and the eggplant is soft.
  • Once all cooking is complete Peel skin off eggplant. and peppers the best you can. Leave some of the skin on the vegetables because some of the char is flavor.
  • In a large bowl mash or chop up roasted peppers, garlic and eggplant. Add about 1/2 a tablespoon of olive oil. Add in salt and pepper and garlic powder and a little lemon juice. Adjust the salt and lemon amount to your taste and stir everything together. Add in chopped parsley and stir. Serve with some Italian Tuscan Style bread or Pita bread. Drizzle top of eggplant dip with leftover 1/2 tablespoon of olive oil.


Calories: 110kcal