Air Fryer Baba Ganoush
If you love a classic Middle Eastern dip with a smoky flavor and creamy texture, this Air Fryer Baba Ganoush recipe is the perfect choice. Using an air fryer makes it quick and easy while still delivering that wonderful flavor you’d expect from traditional roasted eggplant. Serve it as a side dish, part of a mezze platter, or alongside warm pita bread and pita chips.
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Leftovers may be stored in the refrigerator inside an airtight container for up to three days.
Baba ganoush is best served at room temperature. In fact, baba ganoush is often better on the second day – just remember to take it out of the fridge about an hour before you’d like to enjoy it.
To make this baba ganoush in the oven, simply roast the eggplants and foil-wrapped garlic in a 400-degree oven for 40-45 minutes, turning the eggplants once halfway through cooking. Continue with the rest of the recipe as written.
You can make this baba ganoush recipe even if you don’t have a food processor! Simply follow the instructions to roast the eggplant and garlic, then add all of the ingredients to a medium-sized bowl and use a wire whisk to whip together all of the ingredients. It may not be as smooth as if you had used a processor, but a few lumps never hurt anybody!
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The options are endless! Try adding them to your favorite pasta, smearing them onto toasted crusty bread, or mixing them into your mashed potatoes.
Ingredient Notes
- garlic – Roasting a whole garlic bulb adds depth and a subtle sweetness.
- olive oil – Provides richness and helps achieve that signature creamy texture.
- eggplant – The heart of this dish; cooking until the eggplant skin is charred ensures a smoky dip with tender eggplant flesh.
- tahini – Gives the dip a nutty undertone and balances the lemon and garlic.
- lemon juice – Brightens the flavor and balances the richness.
- Greek yogurt – Creates a smoother, moderately smooth consistency and adds a tangy lift.
- salt – Enhances all the flavors.
Optional Garnishes:
- sumac – Adds a tart, citrusy finish.
- toasted pine nuts – A crunchy, flavorful topping.
- Fresh parsley, cilantro, or mint – Fresh herbs add color and a burst of freshness.
Air Fryer Baba Ganoush
- Preheat your Air Fryer to 400 degrees Fahrenheit for five minutes. Cut the top off of the head of garlic and place it at the center of a square of aluminum foil. Brush a teaspoon of olive oil on top of the exposed cloves, then wrap the whole bulb in the foil and set aside.
- Poke the eggplants a few times with a fork. Place them into the basket of the preheated Air Fryer along with the prepared head of garlic and cook for 25-30 minutes at 400 degrees, turning once halfway through cooking. The eggplant is done when it is charred on the outside and creamy on the inside. The garlic should be soft and release easily from the papery peels.
- Once the eggplants are cool enough to touch, slice them in half and use a spoon to scoop the flesh away from the skins. Discard skins, reserving a few small pieces to add to the baba ganoush, if desired.
- Place the eggplant flesh (and skin, if using) into the bowl of a food processor or blender. Add the tahini, lemon juice, yogurt, salt, and two tablespoons of olive oil. Add half of the garlic cloves to the bowl (reserve the rest for another use). Process the eggplant mixture until pureed and smooth. Taste and add more salt or lemon juice to suit your taste.
- Transfer to a serving bowl and top with additional olive oil, sumac, toasted pine nuts, and fresh herbs if desired.
Air Fryer Baba Ganoush Recipe
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Equipment
Ingredients
- 1 head garlic
- 3 tablespoons olive oil divided
- 2 medium eggplanta
- 2 tablespoons tahini
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon full fat Greek-style yogurt
- 1 teaspoon salt
Optional Garnishes:
- ¼ teaspoon sumac
- 1 tablespoon toasted pine nuts
- 1 tablespoon chopped fresh parsley cilantro, or mint
Instructions
- Preheat your Air Fryer to 400 degrees Fahrenheit for five minutes. Cut the top off of the head of garlic and place it at the center of a square of aluminum foil. Brush a teaspoon of olive oil on top of the exposed cloves, then wrap the whole bulb in the foil and set aside.
- Poke the eggplants a few times with a fork. Place them into the basket of the preheated Air Fryer along with the prepared head of garlic and cook for 25-30 minutes at 400 degrees, turning once halfway through cooking. The eggplant is done when it is charred on the outside and creamy on the inside. The garlic should be soft and release easily from the papery peels.
- Once the eggplants are cool enough to touch, slice them in half and use a spoon to scoop the flesh away from the skins. Discard skins, reserving a few small pieces to add to the baba ganoush, if desired.
- Place the eggplant flesh (and skin, if using) into the bowl of a food processor or blender. Add the tahini, lemon juice, yogurt, salt, and two tablespoons of olive oil. Add half of the garlic cloves to the bowl (reserve the rest for another use). Process the eggplant mixture until pureed and smooth. Taste and add more salt or lemon juice to suit your taste.
- Transfer to a serving bowl and top with additional olive oil, sumac, toasted pine nuts, and fresh herbs if desired.
Video
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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This is a keeper! Grew up in Toledo, Ohio (which has a huge Middle Eastern population) and this is my favorite dish! Super easy to make, and your house will smell amazing while it cooks.
Thank you.
T
I am so happy you loved the recipe!