Air Fryer Baba Ganoush
Description
Smoky, creamy, and made in about 25 minutes, this Air Fryer Baba Ganoush blends charred roasted eggplant with roasted garlic, tahini, and lemon for the easiest Middle Eastern dip you'll make all year. Naturally vegan and gluten-free.
Ingredients
- 1 large eggplant, or 2 medium eggplant, halved lengthwise
- 1 whole head garlic
- 3 tablespoons extra virgin olive oil, divided, plus more for serving
- 1/4 cup tahini
- 1 lemon, juiced and zested
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Prep. Halve the eggplant lengthwise and score the cut sides in a crosshatch pattern. Brush the cut sides with 1 tablespoon of the olive oil. Slice the top off the head of garlic to expose the cloves, drizzle with a little olive oil, and wrap loosely in foil.
- Air fry. Place the eggplant halves cut-side up in the air fryer basket with the foil-wrapped garlic alongside. Air fry at 400°F (200°C) for 20–25 minutes, until the flesh is completely soft and the skin is charred. Add 5 more minutes if not fully soft.
- Cool and drain. Let cool until easy to handle. Scoop the eggplant flesh away from the skin and let it drain in a sieve for a few minutes. Squeeze the roasted garlic cloves out of their skins.
- Blend. Add the eggplant flesh, roasted garlic, tahini, lemon juice and zest, remaining 2 tablespoons olive oil, cumin, smoked paprika, salt, and pepper to a food processor. Pulse until your desired texture is reached.
- Serve. Taste and adjust salt and lemon. Spread onto a plate, drizzle generously with olive oil, and top with chopped parsley.
Equipment
- Parchment Paper, optional
- Cooking Spray
Notes
- Oven method: Roast the oiled eggplant halves and foil-wrapped garlic cut-side up at 400°F (200°C) for 40–45 minutes, then continue from step 3.
- Make ahead: Flavor improves overnight. Store in an airtight container in the fridge for 3–4 days.
- For the smoothest dip, be sure the eggplant is fully roasted and well drained before blending.
Nutrition
Serving: 1ServingCalories: 221kcalCarbohydrates: 13gProtein: 4gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gSodium: 591mgPotassium: 392mgFiber: 5gSugar: 5gVitamin A: 338IUVitamin C: 20mgCalcium: 46mgIron: 2mg