Whipped Dill Eggplant Dip (Dill "Baba Ganoush")


Whipped Dill Eggplant Dip (aka Dill “Baba Ganoush”)⠀⠀


  • 4 small eggplants (or 1-2 large)⠀

  • 1 small onion⠀

  • 1 bunch garlic⠀

  • 1 tbsp dijon mustard⠀

  • lemon juice⠀

  • 1 bunch of dill⠀


  1. Cut eggplants in half, brush with olive oil and place flesh-side down on a baking sheet⠀

  2. Quarter onion and brush with oil⠀

  3. Cut very top of garlic bulb off to expose cloves, drizzle with olive oil, and wrap in foil; place on baking sheet⠀

  4. Bake/roast eggplant, onion, and garlic in oven for 25-35 minutes until eggplant and onion are visibly mushy; remove from oven⠀

  5. When eggplant are cool enough to handle, scoop insides into a blender or food processor along with the roasted onion, garlic (squeezed/removed from shell), dijon, lemon juice, and dill⠀

  6. Blend until smooth and creamy, scraping down sides as necessary⠀

  7. Serve with pretzels, pita chips, or cut vegetables for dipping.⠀

Don't love eggplant? Me neither...usually. There are a few dishes as of late that I have enjoyed with eggplant, but generally speaking it is not my favorite. This dilly take on traditional Baba Ganoush, however, had me eating it up. The eggplant gives it a creamy, whipped texture and may remind you of a dill or sour cream and onion dip. ⠀

Potential alterations: ⠀

  • Blend white beans into the mixture to make it a little heartier. ⠀

  • Don't like dill? Basil could be a good option instead. ⠀

  • Spread on a sandwich or wrap instead of using as a dip.⠀

Tara Felser