Baba Ganoush with Eggplant Puree in Just 10 Minutes
There's nothing worse than craving baba ganoush and realizing you need an hour just to roast the eggplant. Pre-made puree changes everything.
Servings: 12 Servings, 2 1/2 cups
Calories: 87kcal
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Equipment
Ingredients
- 1 Cup Eggplant Puree (see my easy homemade roasted eggplant puree recipe in the notes section)
- 8 Ounces Neufchatel Cheese (1 package) or Cream Cheese
- ½ Tablespoon Dried Parsley
- ½ Tablespoons Lemon Juice
- ½ Teaspoon Garlic Powder
- 2 Tablespoons Mayonnaise or Tahini
- 2 Tablespoons Olive Oil
Instructions
- Making this dip is absurdly simple once you've got your eggplant puree ready to go.
- If you're starting with frozen puree, thaw it overnight in the fridge or gently in the microwave. Stir it well after thawing. If there's excess liquid pooling at the top, drain it off or blot it with paper towels so your dip doesn't end up watery. Measure out exactly 1 cup for this recipe.1 Cup Eggplant Puree
- Combine the cream cheese and eggplant puree in a medium bowl. Make sure your cream cheese is softened to room temperature so it blends easily. If it's cold and hard, you'll end up with lumps. Use a hand mixer, food processor, or just a sturdy spoon if you've got the arm strength.8 Ounces Neufchatel Cheese
- Add the parsley, lemon juice, garlic powder, mayonnaise or tahini, and olive oil. These ingredients bring brightness, richness, and depth. The lemon juice cuts through the creaminess. The olive oil adds a silky mouthfeel. The garlic powder gives you savory backbone without the harshness of raw garlic.½ Tablespoon Dried Parsley, ½ Tablespoons Lemon Juice, ½ Teaspoon Garlic Powder, 2 Tablespoons Mayonnaise, 2 Tablespoons Olive Oil
- Mix until completely smooth and creamy. You want zero lumps. If you're using a hand mixer or food processor, this takes about 30 seconds. If you're doing it by hand, keep stirring until the texture is uniform and airy.
- Taste and adjust. Need more brightness? Add a squeeze more lemon. Want more garlic punch? Hit it with another pinch of garlic powder. If it feels too thick, drizzle in a little more olive oil.
- Cover and refrigerate for at least 30 minutes. This resting time lets the flavors meld and the dip firm up slightly. It also makes it easier to scoop and spread.
- Serve chilled or at room temperature. Both work. Chilled is great for summer. Room temp brings out more of the olive oil's fruitiness.
- The whole process takes about ten minutes of active work, then you just wait for the fridge to do its thing. If you've got company coming over and forgot to make an appetizer, this is the recipe that saves you.
Notes
Eggplant Puree Recipe
Ingredients
- Prep the eggplant. Wash 4 medium eggplants under cold water and pat them dry. Peel the skin off completely using a vegetable peeler or paring knife. Cut each eggplant into 1-inch cubes and toss them onto a large baking sheet.
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Season generously. Drizzle olive oil over the cubed eggplant. Sprinkle with salt and black pepper. Toss everything until every piece is lightly coated. Don’t skip this step or you’ll end up with dry, bland puree.
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Roast at 400°F. Slide the baking sheet into a preheated 400°F oven and roast for 40 to 45 minutes. Halfway through, around the 15 to 20 minute mark, pull the sheet out and stir the cubes with a spatula so they brown evenly on all sides.
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Let it cool slightly. Once the eggplant is soft, collapsed, and starting to turn golden brown at the edges, pull it out of the oven. Let it sit on the counter for 5 to 10 minutes. You don’t need it to be completely cool, just cool enough that your blender or food processor won’t overwork.
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Puree until smooth. Transfer all the roasted eggplant into a food processor or high-speed blender. Blend on high until the texture is completely smooth and creamy. If it looks too thick, you can add a tablespoon of olive oil or water to loosen it up, but usually the eggplant releases enough moisture on its own.
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At this point, you have a base puree that’s ready to use immediately or store for later.
Nutrition
Calories: 87kcal | Carbohydrates: 1g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 15mg | Sodium: 79mg | Potassium: 49mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 164IU | Vitamin C: 0.5mg | Calcium: 24mg | Iron: 0.1mg