Description
Indulge in the rich flavors of Easy 20-minute Air Fryer Baba Ganoush (Eggplant Dip). This beloved Middle Eastern dip showcases the smoky essence of roasted eggplant combined with tahini, garlic, and lemon juice for a tangy and creamy delight. With the help of your air fryer, you can effortlessly prepare this flavorful dip in just 20 minutes, making it perfect for impromptu gatherings or a quick snack. Serve it with warm pita bread, crispy pita chips, or alongside grilled meats to experience the true essence of Middle Eastern cuisine.
Ingredients
1 lb – Large globe eggplant
2 Tablespoons of plain Greek yogurt
2 Tablespoons of Tahini Sauce
4 Tablespoons of Lemon Juice
2 Cloves of garlic
2 Tablespoon of Extra virgin olive oil
1/2 Teaspoon of Sea Salt
1/4 Teaspoon of sweet paprika
1/4 Teaspoon of Sumac
1/2 Teaspoon of Za’atar
2 Tablespoons of Pomegranate (For garnishing)
1 Tablespoon of Toasted pine nuts (For garnishing)
2 Tablespoons of Extra Virgin Olive Oil (For drizzling on top of the Baba Ganoush)
Instructions
Step 1 – Preparing the Eggplant: Washing, Slicing, and Seasoning
Start by rinsing the eggplant under running water and gently drying it with paper towels. Remove the cap and bottom of the eggplant, then slice it lengthwise into halves. Drizzle the exposed flesh with olive oil and sprinkle with sea salt. Use your hand or a baking brush to ensure that the salt and oil are evenly spread across all surfaces of the eggplant.
Step 2 – Air fry the eggplant:
Spraying the air fryer basket with cooking spray to prevent sticking. Place the prepared eggplant in the air fryer, ensuring it is in a single layer. Set the cooking temperature to 400°F/200°C and cook for 10 minutes. Once the initial 10 minutes are up, carefully flip the eggplant over using tongs or a spatula. Continue cooking for another 10 minutes to ensure even browning and a tender texture.
Step 3 – Scoop out cooked eggplant flesh:
After air frying, let the eggplant cool briefly, then use a spoon to scoop out the cooked flesh, discarding the skin. Drain any excess liquid to maintain the desired texture for your Baba Ganoush.
Step 4 – Process all ingredients in a food processor:
Combine the cooked and drained eggplant flesh, spices, lemon juice, garlic cloves, tahini, and Greek yogurt in a food processor. Process the mixture until all the ingredients are well combined and reach a smooth and paste-like consistency. Once achieved, your flavorful Baba Ganoush is ready to be served and enjoyed.
Step 5 – Plate, garnish, and enjoy:
Transfer the prepared Baba Ganoush from the food processor to a round dish. Spread the dip evenly across the dish using the back of a spoon, creating a swoosh or decorative pattern. Drizzle a generous amount of extra virgin olive oil over the top. Garnish with toasted pine nuts and pomegranate seeds for added texture and visual appeal. Serve with warm pita bread, pita chips, or grilled meats for a delightful experience. Enjoy!
Notes
Opt for a food processor: Use a food processor instead of a high-powered blender to achieve the slightly chunkier texture that defines Baba Ganoush. A food processor helps retain the distinct eggplant texture and creates a well-balanced dip.
Properly drain the cooked eggplant: After air frying it, allow it to cool and drain any excess liquid. This step prevents the Baba Ganoush from becoming watery and maintains the desired consistency.
Let it rest and serve at room temperature: Refrigerate the processed Baba Ganoush for at least an hour to allow the flavors to intensify and harmonize. Before serving, let it sit at room temperature for 15 to 20 minutes. This enhances the taste and ensures a delightful experience with the dip.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Air-Frying
- Cuisine: Middle Eastern
Keywords: Middle Eastern cuisine, Baba Ganoush, appetizer, spread, side dish, eggplant dip, health snacks, air fryer, food processor, pita bread, Mezze Platter
