Easy Creamy Baba Ganoush with Eggplant Puree (Eggplant Dip)

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.

Prep Time10

Cook Time0

cooling time30

Total Time40

Course: Appetizer, Snack

Cuisine: American

Keyword: afterschool snack, appetizer, dip recipe, easy appetizer, easy recipe, restaurant recipe

Servings: servings, 2 1/2 cups

Calories: 87kcal

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Kitchen Essentials

Salsa Bowls

Shallow Bowl

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.

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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

Recipe Note. If using frozen eggplant puree, thaw completely and drain any excess liquid before measuring 1 cup. If you don't have puree prepared, see my Roasted Eggplant Puree recipe for easy step-by-step instructions.

I will also post it below.

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