Introduce your little one to eggplant with this easy baby babaganoush (roasted eggplant dip)! With just a handful of ingredients, this creamy Middle-Eastern inspired eggplant dip is perfect for baby-friendly family dinners.
This post has been written and medically reviewed by Kaleigh McMordie, MCN, RDN (Registered Dietitian Nutritionist).
BLW Friendly Roasted Eggplant Dip
When it comes to introducing your little one to solids, getting in a variety of textures and flavors is important to help expand your baby's palate and reduce pickiness later on. (That's why I love baby led weaning!) Including flavorful dips and sauces is one of my favorite ways to introduce diverse flavors to babies - especially if they are loaded with veggies!
This baby friendly babaganoush, or roasted eggplant dip, is a creamy, smoky Middle Eastern inspired dip that is not only a delicious way to introduce eggplant to your baby, but the whole family will love it, too! It's perfect for dipping pita or veggies, and is super simple to make into the perfect BLW-friendly texture without any specialty equipment.
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Ingredients
- Eggplant - Using long, thin Italian eggplant makes roasting go faster, making the dip quicker to make, but you can definitely use the larger globe eggplant if that's what you have.
- Olive oil - Generous use of olive oil is important for roasting to a creamy texture, and it will also be used in the final mixing of the dip, so use extra virgin olive oil that you like the taste of.
- Spices - Sprinkle eggplant with a little salt, pepper and smoked paprika to bring out the smoky, savory flavors. If you don't have smoked paprika, that's ok. It just won't be as smoky.
- Tahini - A delicious paste made from sesame seeds, it's key to the creamy, nutty texture and flavor of the dip.
- Lemon juice
- Garlic - Grate it with a microplane zester to get a fine texture without having to use a food processor.
- Parsley - Chop it finely.
Helpful equipment: Baking sheet with parchment or a silicone baking mat, sharp knife, microplane zester, fork
Step By Step Instructions
For the full printable recipe, scroll to the recipe card at the bottom of the page.
- Score and season the eggplant. Cut the eggplants in half lengthwise and use a sharp paring knife to score (make shallow cuts) in a diagonal direction going both ways, making a diamond pattern on the cut sides of the flesh. Drizzle with olive oil and rub to make sure the flesh is evenly coated. Sprinkle with salt, pepper and smoked paprika.
- Roast the eggplant cut side down on a baking sheet lined with parchment or a silicone baking mat at 400°F for 30-40 minutes, or until the eggplant is very soft.
- Scoop and mash the eggplant. Once the eggplant is cool enough to handle, scoop the creamy flesh from the skin into a bowl. Use a fork to mash the eggplant as smooth as you like it.
- Finish the dip. Add the tahini, lemon juice, garlic, remaining olive oil and parsley and stir until smooth and creamy. Taste and adjust as needed. Add more olive oil or a splash of warm water as needed for a thinner dip.
Tips and Recipe Variations
- Serve warm or at room temperature. You can also serve leftovers cold from the refrigerator.
- If you're using a globe eggplant, it might take closer to an hour for the eggplant to roast and soften into a creamy texture.
- I like to minimize dishes for easier cleanup, so I just use a fork to mash and mix. If you want a smoother dip, feel free to blend the roasted eggplant with everything else in a food processor.
- I'm okay with a little bit of salt in homemade recipes for babies, but feel free to omit it if you're feeding babies under 12 months if you prefer.
Storage
This dip keeps well in the refrigerator for up to 5 days. Let leftovers come to room temperature or serve cold from the refrigerator.
How To Serve Babaganoush To Babies 6 Months and Up
Eggplant dip is great for serving to baby led weaning babies 6 months and up, either on a preloaded soft spoon, or spread on lightly toasted pita bread (or regular bread) strips.
For spoon-fed babies, you can offer it on a spoon, making sure the dip is mashed or blended to match your baby's stage.
What To Serve with Baby Babaganoush
- Lightly toasted pita bread or roasted veggie fingers
- Beef Kofta (Middle Eastern Style Meatball Kabobs)
- Baby Baked Falafel with Canned Chickpeas
- Baby Beet Fritters
- Quinoa or couscous
Track your baby's journey through starting solids! Get my 100 First Foods Checklist and Allergen Checklist Bundle today!
Baby Friendly Roasted Eggplant Dip (Babaganoush)
Introduce your little one to eggplant with this easy baby babaganoush (roasted eggplant dip)! With just a handful of ingredients, this creamy Middle-Eastern inspired eggplant dip is perfect for baby-friendly family dinners.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: about ¾ cup 1x
- Category: sauce
- Method: roasted
- Cuisine: Mediterranean
Ingredients
- 2 long Italian eggplants, see notes for globe eggplant
- 2 tbsp olive oil, divided
- salt and pepper
- smoked paprika
- 2 tbsp tahini
- 1 tbsp freshly squeezed lemon juice
- 1 clove garlic, grated with a microplane zester
- 1 tbsp parsley, finely chopped
- optional: sumac, za'atar, smoked paprika, or more chopped fresh parsley for topping
Instructions
- Heat oven to 400°F. Line a baking sheet with parchment or a silicone baking mat.
- Cut each eggplant in half lengthwise. Use a sharp knife to score a diamond pattern on the cut sides by making shallow cuts going diagonally both ways about 1 cm apart. Drizzle with 1 tablespoon olive oil and rub all over to coat evenly. Sprinkle generously with salt, pepper and smoked paprika.
- Roast eggplant with cut sides down for 30-40 minutes, or until the flesh is soft and creamy. Let cool to the touch.
- Once eggplant is cool enough to handle, scoop the flesh from the skin into a bowl. Use a fork to mash the eggplant until it's as smooth as you like.
- Add the tahini, lemon juice, garlic, parsley and remaining 1 tablespoon olive oil. Stir with your fork until smooth and creamy. Taste and adjust as needed. You can also add more olive oil or a splash or water to thin it out if it's too thick for your liking.
- Add to a serving bowl and top with any additional spices, seasonings or an extra drizzle of olive oil. Serve warm or at room temperature.
Notes
- Italian eggplant vs globe eggplant: Long, thin Italian eggplant will roast faster than bigger, rounder globe eggplants. If using a globe eggplant, you'll only need one medium one. It will probably take closer to 60 minutes to roast.
- If you would like a smoother dip with no chunks, feel free to use a food processor to blend the eggplant flesh with everything else until smooth and creamy.
- Store leftovers in the refrigerator for up to 5 days. Bring to room temperature before serving or serve cold from the refrigerator.
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