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    Home » Vegan Recipes

    Thermomix Baba Ganoush - Eggplant Dip

    Published: Aug 11, 2021 · Modified: Aug 11, 2022 by Tajda Ferko This post may contain affiliate links

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    Jump to 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.

    Ingredients needed for 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

    Roasted eggplant on parchment paper.

    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

    • Thermomix Minestrone
    • Thermomix Guacamole
    • Thermomix Risotto
    • Thermomix Mojito
    • Thermomix Hummus 

    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.

    Recipe

    Thermomix Baba Ganoush - Eggplant Dip

    Irresistible baba ganoush made in your Thermomix. Halthy, packed with flavor & SO versatile.
    5 from 3 votes
    Print Pin Rate
    Course: Appetizer, Dips
    Cuisine: Lebanese
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 10 minutes
    Roasting Time: 30 minutes
    Total Time: 40 minutes
    Servings: 6
    Calories: 67kcal
    Author: Tajda Ferko

    Equipment

    • Thermomix
    • Knife
    • Baking sheet
    • Baking paper

    Ingredients

    • 2 eggplants about 550 to 600 grams each
    • 1 tablespoon olive oil
    • 2 cloves garlic
    • 1 lemon juice only
    • 30 g tahini

    Seasoning

    • 1.5 teaspoon smoked paprika
    • 1 teaspoon cumin
    • 1 teaspoon sumac optional
    • salt & peper to taste

    Optional Toppings

    • Pine nuts, olive oil, parsley, pomegranate, sesame seeds

    Instructions

    • Preheat the oven to 180°C / 356°F.
    • Wash the eggplants and pat them dry with a paper towel.
    • Slice in half lengthwise. Brush the inside of the eggplant (not the skin) with oil, smoked paprika, salt & pepper.
    • Turn each eggplant piece around so that the sliced part faces the baking sheet (see images for reference). Roast it in the oven like this for 30 minutes.
    • In the meantime, add garlic to your TM bowl. Chop for 3 seconds / speed 6.
    • 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.
    • Taste and adjust. Then serve!

    Notes

    • Tip 1 - Adjust the chunkiness to your liking. Mix it for longer if you prefer a smooth texture.
    • Tip 2 - Always taste & adjust to your liking. Make it more lemony, garlicky, salty, etc. if desired.
    • Tip 3 - Don't forget to top it off with your favorite toppings - herbs & nuts work well.
    • Tip 4 - If your baba ganoush gets stuck, simply scrape down the sides of the bowl.
    • The dip will thicken and set in the fridge.
    • Use freshly squeezed lemon juice and fresh garlic (not garlic powder).
    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.

    Nutrition

    Calories: 67kcal | Carbohydrates: 11g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 4mg | Potassium: 392mg | Fiber: 5g | Sugar: 6g | Vitamin A: 290IU | Vitamin C: 13mg | Calcium: 23mg | Iron: 1mg
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