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Baby Friendly Roasted Eggplant Dip (Babaganoush)

small bowl of babaganoush surrounded by pita wedges on a plate.
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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.

Ingredients

Scale
  • 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

  1. Heat oven to 400°F. Line a baking sheet with parchment or a silicone baking mat.
  2. 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 tbsp olive oil and rub all over to coat evenly. Sprinkle generously with salt, pepper and smoked paprika.
  3. Roast eggplant with cut sides down for 30-40 minutes, or until the flesh is soft and creamy. Let cool to the touch. 
  4. 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.
  5. Add the tahini, lemon juice, garlic, parsley and remaining 1 tbsp 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.
  6. 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.

Equipment

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.

Find it online: https://babyledbliss.com/baby-eggplant-dip/