Description
This Air Fryer Baba Ganoush recipe offers a smoky, creamy Middle Eastern dip made from roasted eggplants and garlic, blended with tahini, lemon juice, and Greek yogurt. Cooking the eggplants and garlic in the air fryer gives them a perfect charred exterior and tender interior, enhancing their natural flavors. Finished with toasted pine nuts, sumac, and fresh herbs, this recipe is a delicious and healthy appetizer or snack.
Ingredients
Scale
Produce
- 1 head garlic
- 2 medium eggplants
- 1 tablespoon chopped fresh parsley (or cilantro, or mint)
Dairy
- 1 tablespoon full fat Greek-style yogurt
Pantry
- 3 tablespoons olive oil (divided)
- 2 tablespoons tahini
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon salt
- ¼ teaspoon sumac
- 1 tablespoon toasted pine nuts
Instructions
- Preheat and Prepare Garlic: Preheat your air fryer to 400°F (204°C) for 5 minutes. Cut the top off the head of garlic to expose the cloves. Brush a teaspoon of olive oil over the exposed garlic cloves, then wrap the whole bulb tightly in aluminum foil. Set aside.
- Cook Eggplants and Garlic: Poke the eggplants a few times with a fork to allow steam to escape. Place the eggplants and the wrapped garlic into the basket of the preheated air fryer. Cook at 400°F for 25 to 30 minutes, turning the eggplants once halfway through the cooking process. The eggplants should be charred on the outside and soft and creamy inside. The garlic should be tender and easily released from its peel.
- Scoop Eggplant Flesh: Once cool enough to handle, slice the eggplants in half and scoop out the flesh with a spoon, discarding most skins but reserving a few small skin pieces if desired for added texture in the baba ganoush.
- Blend the Ingredients: Place the scooped eggplant flesh and any reserved small skin pieces into a food processor or blender. Add tahini, lemon juice, Greek yogurt, salt, and two tablespoons of olive oil. Add half of the roasted garlic cloves, reserving the rest for another use. Blend until smooth and creamy. Taste and adjust seasoning with additional salt or lemon juice if needed.
- Serve and Garnish: Transfer the baba ganoush to a serving bowl. Drizzle with the remaining olive oil and sprinkle sumac, toasted pine nuts, and chopped fresh herbs on top to garnish. Serve chilled or at room temperature with pita bread, crackers, or fresh vegetables.
Notes
- Using the air fryer to roast the eggplants and garlic speeds up cooking and enhances smokiness compared to a traditional oven or grill.
- Reserve extra roasted garlic for another dish or spread on toast for a delicious snack.
- Sumac adds a tangy, lemony flavor and beautiful color contrast—but it can be omitted if unavailable.
- Try substituting fresh herbs such as cilantro or mint, depending on your preference.
- This dip stores well in an airtight container in the refrigerator for up to 3 days.
