I love a good dip or sauce; it elevates any snack or dish and it’s a great way to bring bold flavors! The key to this baba ghanoush, aside from its tastiness is that its simple and requires just 5 ingredients, 4 of which you most likely have on hand.
I grew up on baba ghanoush, it is a middle eastern dip, typically found in a falafel and is so good. I certainly wanted my children to be exposed to those bold flavors. But the versions I was brought up on are filled with ingredients I can’t pronounce and ones I would like my children to avoid as much as possible. So, with that, I came up with my very own 5 ingredient baba ghanoush and if I can be honest, it trumps the store-bought version by a landslide. It is so good!
All you need is 2 medium sized eggplants, roasted and cooled, 1 clove of garlic, ¼ cup of mayonnaise and 1 teaspoon of fresh lemon juice along with some salt and pepper. You can make this baba ghanoush vegan by swapping to a vegan mayonnaise which I’m sure would be just as delicious.
Want to hear an awesome trick? If you are roasting a big batch of eggplants, you can freeze it. My in-laws taught me this trick. What you do; begin by roasting the eggplants on the barbeque or oven, let cool, then scrape the “meat” and throw out the skin, portion out roasted eggplant into freezer safe bags and label, you can keep this in the freezer up to a year.
This recipe doesn’t call for a food processor or blender, however, you can make a smooth baba ghanoush dip simply by throwing all ingredients into a food processor and pulse for a few seconds. Scrape the sides of the processor with a spatula and pulse for a few more seconds. This will result in a smoother texture but the same great taste!
If you whip up this delicious dip, let me know how it goes. I would love to hear how much you and your family enjoyed it!
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5 Ingredient Baba Ghanoush Dip
- Total Time: 30 minutes
- Yield: 1 cup 1x
Description
Try this creamy, healthy baba ghanoush dip with roasted eggplant, lemon juice, mayo, garlic and seasoning. There is only 5 ingredients and 30 minutes standing between you and this tasty dip.
Ingredients
- 2 medium sized eggplant
- 1 clove garlic
- 1/4 cup mayonnaise
- 1 teaspoon lemon juice
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F. Wash and cut eggplants into half, lengthwise and score. Place on non-stick tray, cover in olive oil and salt, face down, bake for 25 minutes on 400°F.
- Once cooled, scrape roasted eggplant into a bowl and mash well with a fork or potato masher.
- Peel and crush one glove of garlic.
- Add mayonnaise and seasoning and stir until well combined.
- Serve immediately or place in the fridge.
Notes
- You can blend this recipe in a food processor for a smoother consistency.
- Keeps fresh in the fridge for up to 5 days in a air-tight container.
- Can be vegan by swapping mayonnaise to a vegan version.
- If you have pre-roasted eggplant in the freezer, thaw and mix remaining ingredients.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Snack
