Description
This Air Fryer Baba Ganoush recipe offers a smoky, creamy Middle Eastern dip made effortlessly by roasting eggplants and garlic in an air fryer. Blended with tahini, lemon juice, yogurt, and garnished with sumac, pine nuts, and fresh herbs, it is perfect for entertaining or as a healthy snack option.
Ingredients
Scale
Main Ingredients
- 1 head garlic
- 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)
Oils
- 3 tablespoons olive oil (divided)
Instructions
- Preheat the Air Fryer: Preheat your Air Fryer to 400°F (204°C) for five minutes to ensure it reaches the ideal temperature for roasting.
- Prepare Garlic: Cut the top off the head of garlic to expose the cloves. Brush a teaspoon of olive oil over the exposed cloves, then wrap the entire bulb tightly in a square of aluminum foil to prevent burning and allow for even roasting.
- Roast Eggplants and Garlic: Poke the eggplants several times with a fork to allow steam to escape. Place the eggplants and the wrapped garlic into the air fryer basket. Cook at 400°F for 25-30 minutes, turning the eggplants once halfway through. The eggplants are done when the skin is charred and the flesh is soft and creamy. The garlic should be tender and easily squeeze out of its peel.
- Scoop Eggplant Flesh: Once cool enough to handle, slice the eggplants in half and scoop out the flesh with a spoon. Discard the skins, but you may reserve small pieces to add texture to the baba ganoush if desired.
- Blend the Mixture: Place the eggplant flesh (and optional 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. Puree until smooth and creamy. Taste and adjust seasoning with additional salt or lemon juice as preferred.
- Serve and Garnish: Transfer the baba ganoush to a serving bowl. Drizzle with remaining olive oil and sprinkle with sumac, toasted pine nuts, and fresh herbs such as parsley, cilantro, or mint to enhance flavor and presentation.
Notes
- For a smokier flavor, leave small pieces of charred eggplant skin in the dip.
- Adjust lemon juice and salt to balance the taste according to your preference.
- Can be made ahead and stored in the refrigerator for up to 3 days.
- Serve with pita bread, fresh vegetables, or as a spread in sandwiches.
- Use full-fat Greek yogurt for creaminess; non-dairy yogurt can be substituted for a vegan version.
