Recipe for Eggplant Dip (Baba Ganouj)

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This classic Middle Eastern recipe for eggplant dip is deliciously low in carbs, keto-friendly, and is one of my favourite snacks. It’s a great alternative to hummus for those who are carb conscious.

At the tail end of the eggplant season, I saw these on sale at the market and jumped on them right away. But when making this dip, you should make sure to get only the globe eggplants, which are the standard grocery store eggplants. I’ve tried other variations before and found that they significantly change the taste, making them either too bitter or sour.

There are a lot of variations to this dip, one of them being with pomegranate syrup or topped with pomegranate seeds, with cumin or with parsley, but this one is by far my top choice. I garnish with coriander, smoked paprika, and some olive oil. I used to make it once a week just because it was so easy to make and so delicious and healthy.

So, here’s how you do it:

Start by prepping the eggplants for the oven by poking fork holes all over your washed eggplants. This step is crucial cause it allows your eggplant to cook all the way through and to let all that delicious eggplant sweetness to permeate.

Once the cooking time has finished, you should be left with a deflated looking balloon of an eggplant. Allow it to cool for at least 30 minutes before you start peeling. When cool enough to peel, the skins should come off easily with a small paring knife. Before putting it into the blender, chop it up into smaller cubes to ensure a homogenous mix. Pop all your ingredients into the blender and blend until smooth.