Thermomix Baba Ganoush - Eggplant Dip

Jump to Recipe Print Recipe

This Thermomix baba ganoush is a simple eggplant dip you NEED to try! It's healthy, packed with flavor & SO versatile. Truly irresistible!

Baba ganoush topped off with parsley, olive oil and paprika.

Jump to:

💌 Why I Love This Recipe
🍆 Ingredients
👨‍🍳 Equipment
⏲️ Steps
💡 Pro Tips
❓FAQs
🌶 Variations
🌮 Serving
📦 Storing & Freezing
👩‍🍳 More TM Recipes
Recipe

Baba ganoush - sometimes called baba ghanouj, baba ghanoush - is a Lebanese dip made using simple ingredients.

I personally dislike eggplant as I find it too slimy, however, I ADORE this dip! A true testament to how good this recipe is!

Tip: This is a Thermomix baba ganoush recipe, but don't worry if you don't have a Thermomix. Instructions on how to make it with a blender or food processor are waiting for you below.

💌 Why I Love This Recipe

Even if you're not a fan of eggplant, this baba ganoush is SUCH a tasty treat.

A hit with everyone
Traditional smokey flavour
Super healthy & packed with good-for-you ingredients
No need to cook the eggplant on naked flame
Serve it with fresh crusty bread
Smooth or chunky texture

And to make things even better, I cover FAQ and expert tips in the sections below.

🍆 Ingredients

You’ll need the following ingredients to make this easiest EVER baba ganoush.

Eggplant / aubergine - the nearly black vegetable is the hero of our dish. You'll need two medium-sized eggplants.

Garlic cloves - follow the exact quantities OR adjust it to taste (add more or less depending on how much you love garlic).

Lemon juice - add acidity which helps balance out the flavours.

Tahini - is a thick paste made of sesame seeds. You can find it in health stores and most large supermarkets. Both raw and toasted tahini work well.

Seasoning - ground cumin, smoked paprika, salt & pepper (to taste).

Optional: sumac - another GREAT way to add flavor. This tangy, almost sour spice comes from the Middle East and is often used to add more flavor to hummus.

Extra tip - If you can, choose eggplants with a round dimple at the bottom. They are less bitter and have far fewer seeds than the ones with an oval dimple.

👨‍🍳 Equipment

Thermomix
Knife
Baking sheet
Baking paper

⏲️ Steps

It's almost unbelievable just how easy this recipe is.

A collage showing how to bake eggplants.

1 - Slice eggplants lengthwise into two long pieces. Brush the inside of the eggplant (not the skin) with oil, smoked paprika, salt & pepper.
2 - Turn each eggplant piece around so that the sliced part faces the baking sheet (see images for reference).
3 - Bake it like this for 30 minutes at 180°C / 356°F.
4 - This is how it should look like after 30 mins.

After this, your job is practically done. It's time for TM to do its magic!

Add garlic to your TM bowl. Chop for 3 seconds / speed 6.

Then scoop out the inside of the eggplant and place it into your TM bowl along with the remaining ingredients.

Mix for 5-10 seconds/speed 5 or until a desired consistency is reached.

Hint - If your baba ganoush gets stuck, simply scrape down the sides of the bowl.

💡 Pro Tips

Remember – adjust the chunkiness to your liking. Mix it for longer if you prefer a smooth texture.
Always taste & adjust to your liking.
For example, you could add more seasoning, lemon juice, oil, tahini, etc.
Don't forget to top it off with your favorite toppings - herbs& nuts work well.
The dip will thicken and set in the fridge.
Use freshly squeezed lemon juice and fresh garlic (not garlic powder).

❓FAQs

Small bowl with eggplant dip and crackers.

What should be the approximate weight of the eggplant?

You'll need two medium-sized to large eggplants.

They should weigh around 550 to 600 grams each (raw & unpeeled).

Don't worry if it's a little bit over or under that. Simply adjust the texture at the end, adding more liquids if it's too thick.

Can I grill the eggplant on the stove instead?

Yes, you can!

I find the baking method a little bit easier and low-effort, but grilling or cooking on a gas stovetop also works.

🌶 Variations

Switch things up with these FAB additional ingredients.

Liquid smoke: is probably the easiest way to add smoky flavor with zero effort. Simply add ¼ or ½ teaspoon to the TM bowl.
Roasted garlic: when preparing your eggplant add a bulb of garlic to the baking sheet. Once roasted, add a custom amount of garlic cloves to your mixture.
Lime juice: can be used instead of lemon. Just make sure it's freshly squeezed (not from concentrate).
Spicy: add a custom amount of cayenne pepper to the mixture. You could also sprinkle it with chilli flakes at the end.

To make WITHOUT Thermomix.

Simply grill/oven-roast the eggplant as described.
Then scoop it out into a blender or food processor & blend until a smooth paste is formed.
Taste & adjust if needed.

🌮 Serving

A slice of bread on a plate. — There's nothing like spreading this dip on some fresh crusty bread and finishing it with all your favorite toppings.

Serve it either freshly blended or slightly cooled in the fridge.

It's not a good idea to let it sit at room temperature for a long period of time (e.g. several hours).

The ingredients will deteriorate and you might lose the beautiful cream color.

Some of the best ways to serve it are:

In buddha bowls - for a fresh & super healthy veggies-packed meal
With bread - like dinner rolls, pretzels, garlic bread.
With crunchy raw veggies - like peppers, celery, cucumber
On a charcuterie board

📦 Storing & Freezing

To store – Spoon the dip into a clean airtight container. Then place in the fridge and eat within 4-5 days.

To freeze – Place in a freezer-safe, airtight container. Store in the freezer for up to 1 month.

To thaw - Remove baba ganoush from the freezer and let it thaw at room temperature.

👩‍🍳 More TM Recipes

Got any questions? I'm always happy to chat! Leave a comment below and I'll get back to you as soon as I can (usually within 24 hours - except on weekends).

Made this Thermomix baba ganoush? It would mean the world to me if you could leave a star review & comment below. This helps other readers get real-world feedback about the recipe.