This creamy baba ganoush is a simple twist on the classic Middle Eastern eggplant dip. Using homemade roasted eggplant puree makes the recipe incredibly fast to prepare, while cream cheese or Neufchatel adds a rich, smooth texture that is perfect for spreading and dipping.
If you freeze eggplant puree in 1-cup portions, you can pull together this flavorful dip in just minutes. Bright lemon juice, garlic, parsley, and olive oil create a delicious appetizer that pairs beautifully with pita chips, fresh vegetables, or crackers.
Why This Recipe Works
- Uses pre-made roasted eggplant puree
- Ready in just minutes
- Creamy, smooth, and easy to spread
- Great for meal prep and entertaining
- Freezer-friendly when using homemade puree
- A unique and family-friendly version of traditional baba ganoush
This recipe comes together quickly when you already have roasted eggplant puree on hand. I like to make a large batch and freeze it in 1-cup portions, making it easy to prepare this creamy dip anytime. You can find my full homemade eggplant puree recipe here.
Easy Creamy Baba Ganoush with Eggplant Puree (Eggplant Dip)
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Kitchen Essentials
Ingredients
- 1 Cup Eggplant Puree (see my easy homemade roasted eggplant puree recipe)
- 8 Ounces Neufchatel Cheese (1 package) or Cream Cheese
- ½ Tablespoon Dried Parsley
- ½ Tablespoons Lemon Juice
- ½ Teaspoon Garlic Powder
- 2 Tablespoons Mayonnaise or Tahini
- 2 Tablespoons Olive Oil
Instructions
How to Use Frozen Eggplant Puree
- If using frozen eggplant puree:
- Thaw overnight in the refrigerator or gently in the microwave. Stir well after thawing. If there is excess liquid, drain it off or blot with paper towels. Measure 1 cup for the recipe. Because the eggplant has already been roasted, no additional cooking is needed.1 Cup Eggplant Puree
Instructions
- In a medium bowl, combine the softened cream cheese or Neufchatel with the eggplant puree.8 Ounces Neufchatel Cheese
- Add parsley, lemon juice, garlic powder, mayonnaise or tahini, and olive oil.½ Tablespoon Dried Parsley, ½ Tablespoons Lemon Juice, ½ Teaspoon Garlic Powder, 2 Tablespoons Mayonnaise, 2 Tablespoons Olive Oil
- Mix until smooth and creamy using a hand mixer, food processor, or sturdy spoon.
- Taste and adjust seasoning if desired.
- Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
- Serve chilled or at room temperature.
Your Own Private Notes
Notes
Recipe Tips
- Soften the cream cheese for easier mixing
- Drain thawed eggplant puree if watery
- Chill before serving for the best flavor
- Adjust lemon juice to taste
- Prep the eggplant. Wash 4 medium eggplants under cold water and pat them dry. Peel the skin off completely using a vegetable peeler or paring knife. Cut each eggplant into 1-inch cubes and toss them onto a large baking sheet.
- Season generously. Drizzle olive oil over the cubed eggplant. Sprinkle with salt and black pepper. Toss everything until every piece is lightly coated. Don’t skip this step or you’ll end up with dry, bland puree.
- Roast at 400°F. Slide the baking sheet into a preheated 400°F oven and roast for 40 to 45 minutes. Halfway through, around the 15 to 20 minute mark, pull the sheet out and stir the cubes with a spatula so they brown evenly on all sides.
- Let it cool slightly. Once the eggplant is soft, collapsed, and starting to turn golden brown at the edges, pull it out of the oven. Let it sit on the counter for 5 to 10 minutes. You don’t need it to be completely cool, just cool enough that your blender or food processor won’t overwork.
- Puree until smooth. Transfer all the roasted eggplant into a food processor or high-speed blender. Blend on high until the texture is completely smooth and creamy. If it looks too thick, you can add a tablespoon of olive oil or water to loosen it up, but usually the eggplant releases enough moisture on its own.
- At this point, you have a base puree that’s ready to use immediately or store for later.
Nutrition
What to Serve with Baba Ganoush
- Make our fresh Naan bread and serve it warm with this dip
- Warm pita bread or pita chips
- Fresh vegetables such as carrots, cucumbers, and bell peppers
- Crackers
- Toasted baguette slices
- Sandwich wraps
- Grilled chicken or lamb
Storage Tips
Store in an airtight container in the refrigerator for up to 5 days. Stir before serving if any liquid separates.
This dip is best enjoyed fresh and is not recommended for freezing because dairy-based dips can change texture after thawing.
Variations
- Use tahini instead of mayonnaise for a more traditional flavor
- Add roasted garlic instead of garlic powder
- Sprinkle with smoked paprika or cumin
- Garnish with chopped parsley and a drizzle of olive oil
- Top with toasted pine nuts
Can I use frozen eggplant puree?
Yes. Thaw it completely and drain excess liquid before using.
Is this traditional baba ganoush?
This is a creamy variation inspired by traditional baba ganoush, with cream cheese added for extra richness.
Can I make it dairy-free?
Yes. Omit the cream cheese and increase the tahini for a more classic dairy-free version.
Can I use fresh roasted eggplant instead of puree?
Absolutely. Roast eggplant until tender and blend until smooth before measuring 1 cup.
Easy 10 Minute Recipe When Using Eggplant Puree
This creamy baba ghanoush is a wonderful way to turn homemade eggplant puree into a quick and flavorful appetizer. Keeping roasted eggplant puree in the freezer means you can make this delicious dip whenever you need an easy snack, party appetizer, or healthy spread.
Once you try this smooth and savory version, it may become one of your favorite ways to use your preserved garden eggplant.
My family loved this!