Creamy Baba Ganoush
Let me introduce you to your next go-to dip, spread, sauce, side, everything: Baba Ganoush. If you're not already keeping a jar of this smoky, luscious magic in your fridge—get ready. This is seriously one of the easiest, most flavorful things you can make with just a few ingredients and a little fire.
It's creamy.
It's zesty.
It’s got that beautiful balance of earthiness and brightness.
And yes, you will keep dipping into it. I promise.
Whether you're hosting a gathering, meal-prepping for the week, or just want something delicious to elevate your veggie plate—this one's for you.
Ingredients
2 Italian eggplants or small globe eggplants
¼ cup tahini paste
Juice of 1 lemon
1 teaspoon Kinder’s Garlic Salt + Pepper blend (or 1 clove minced garlic + salt + pepper to taste)
3 tablespoons plain Greek yogurt (optional for extra creaminess)
¾ teaspoon red pepper flakes (optional for a gentle kick)
Extra virgin olive oil
Toasted pine nuts for garnish (optional but divine)
How to Cook the Eggplant
For that smoky flavor:
Turn one gas burner to medium-high. Using tongs, place the eggplants directly over the flame. Rotate every 5 minutes or so, until the skin is charred and crispy on all sides and the eggplants are soft and deflated—about 20 minutes.
No gas burner?
Use your grill and char the eggplants the same way.
Or roast them: Preheat oven to 425°F. Slice the eggplants in half lengthwise and salt the cut side. Let them “sweat” for about 30 minutes to draw out moisture. Wipe them dry, then place face-down on a lightly oiled baking sheet. Roast for 40 minutes or until soft and golden.
Assemble the Baba Ganoush
Once cooked, transfer the eggplant to a colander over a bowl. Let it cool and drain. (You can help it along by gently pressing with a spoon to release the juices.)
When cool enough to handle, peel the skin—it should slip right off. Don’t worry if a few bits stay; they add depth and smokiness.
Transfer the flesh to a mixing bowl. Use a fork to mash it down into a chunky purée.
Add in the tahini, lemon juice, garlic or seasoning blend, Greek yogurt (if using), salt, pepper, and crushed red pepper flakes. Stir gently with a fork or wooden spoon until creamy but still rustic. Resist the food processor—texture is the magic here.
Cover and chill in the fridge for at least 30 minutes to allow the flavors to marry.
To Serve
Spoon your baba ganoush into a beautiful shallow bowl. Swirl the top and finish with a generous drizzle of high-quality extra virgin olive oil. Sprinkle on some toasted pine nuts if you have them.
Pair with:
Warm pita or pita chips
Sliced cucumbers, carrots, bell peppers
Use as a spread for wraps or grain bowls
Or just eat it with a spoon—no judgment here
A Few Notes
This dip keeps beautifully in the fridge for 4–5 days.
It’s naturally gluten-free, vegetarian, and packed with fiber + good fats.
Add a sprinkle of sumac or Aleppo pepper if you want a little flair.
This is the kind of food that brings people together. It’s meant to be scooped, shared, and savored. And once you taste it, you'll wonder how your fridge ever lived without it.
Let me know how yours turns out, Moon Dancer—tag me @moondancewellnessco if you post your creation!
