Description
This Air Fryer Baba Ganoush recipe transforms the traditional Middle Eastern eggplant dip into a smoky, creamy delight using an air fryer for roasting. The eggplants and garlic are charred to perfection, then blended with tahini, lemon juice, yogurt, and olive oil to create a luscious and flavorful dip, garnished with sumac, toasted pine nuts, and fresh herbs. Perfect as an appetizer, dip, or spread, this healthy and easy recipe delivers authentic flavors with minimal fuss.
Ingredients
Scale
Main Ingredients
- 1 head garlic
- 3 tablespoons olive oil (divided)
- 2 medium eggplants
- 2 tablespoons tahini
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon full fat Greek-style yogurt
- 1 teaspoon salt
- ¼ teaspoon sumac
- 1 tablespoon toasted pine nuts
- 1 tablespoon chopped fresh parsley (or cilantro, or mint)
Instructions
- Preheat and prepare garlic: Preheat your air fryer to 400°F (204°C) for five minutes. Cut the top off the head of garlic to expose the cloves. Place the garlic in the center of a square of aluminum foil, brush a teaspoon of olive oil over the exposed cloves, then wrap tightly in the foil and set aside.
- Air fry eggplants and garlic: Poke the eggplants several times with a fork to allow steam to escape. Place the eggplants and wrapped garlic in the basket of the preheated air fryer. Cook at 400°F for 25 to 30 minutes, turning the eggplants once halfway through. The eggplants are ready when their skin is charred and the flesh inside is creamy; the garlic should be soft and easy to squeeze out of the skins.
- Scoop eggplant flesh: Let the eggplants cool enough to handle. Slice them in half, then use a spoon to scoop out the soft flesh from the skins. Discard the skins or reserve a small piece if you want a smokier texture in your dip.
- Blend the mixture: In a food processor or blender, combine the eggplant flesh (and reserved skin pieces if using), tahini, lemon juice, yogurt, salt, and two tablespoons of olive oil. Add half of the roasted garlic cloves, reserving the rest for another use. Puree until smooth and creamy. Taste and adjust seasoning with extra salt or lemon juice as desired.
- Garnish and serve: Transfer the baba ganoush to a serving bowl. Drizzle additional olive oil on top, sprinkle with sumac, toasted pine nuts, and chopped fresh herbs like parsley, cilantro, or mint. Serve with pita bread, fresh vegetables, or as part of a mezze platter.
Notes
- Air frying provides a smoky char similar to traditional roasting over an open flame.
- You can substitute Greek yogurt with dairy-free yogurt to make this vegan-friendly.
- Use gluten-free pita or veggies for dipping to keep the dish gluten-free.
- Adding reserved eggplant skin pieces enhances the smoky flavor and texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
