If you like classic Middle Eastern dips, flavor smoked and creamy texture, this Baba Ganoush recipe for air fries is ideal. Using the fryer can be quick and easy, while still providing the wonderful flavor you expect from traditional roasted eggplant. Use it as a side dish, partly a Miz plate, or serve with warm pita bread and pita.
Email me this recipe!
Need to save time? Email this post directly to your inbox + Register all the latest recipesWoolen cloth
Leftovers can be stored in a refrigerator in an airtight container for up to three days.
Baba Ganoush is best provided at room temperature. Actually, Baba Ganoush is usually better the next day – just remember to remove it from the refrigerator for about an hour before you can enjoy it.
To place this Baba ganoush in the oven, just bake eggplant and foil wrapped garlic in a 400 degree oven for 40-45 minutes, then pour the eggplant into half of the cooking. Continue to follow the rest of the recipes written.
Even if you don’t have a food processor, you can make this baba ganoush recipe! Simply follow the instructions to bake eggplant and garlic and add all the ingredients to a medium bowl and whip all the ingredients together with wires. It may not be as smooth as you’ve ever used a processor, but a few pieces will never hurt anyone!
Email me this recipe!
Need to save time? Email this post directly to your inbox + Register all the latest recipesWoolen cloth
The options are endless! Try adding them to your favorite pasta, spreading them on toast bread, or mixing them into mashed potatoes.
Ingredient notes
- garlic – Roasting a whole garlic bulb adds depth and subtle sweetness.
- olive oil – Provides richness and helps achieve the signature creamy texture.
- eggplant – The heart of this dish; cook until the eggplant is charred to ensure smoky flavor and soft eggplant meat.
- Tahini – Give the dip a nutty base color and balance the lemon and garlic.
- Lemon juice – Enhance the flavor and balance the richness.
- Greek Yogurt – Creates a smoother, medium smooth consistency and adds rich lift.
- Salt – Enhance all flavors.
Optional decoration:
- Sugar Tree – Added egg citrusy finish.
- Roasted pine seeds – Crispy, delicious toppings.
- Fresh parsley, coriander or mint – Fresh herbs add color and freshness.
Aerial French fries
- Preheat your air explosives to 400 degrees Fahrenheit for five minutes. Cut off the top of the garlic head and place it in the center of the square of the aluminum foil. Brush a teaspoon of olive oil over the exposed cloves and wrap the entire bulb in foil and set aside.
- Poke the eggplant with a fork a few times. Put them together with the head of the prepared garlic in a preheated air fryer and cook at 400 degrees for 25-30 minutes, turning once during cooking. Finished when the eggplant burns on the outside and is creamy on the inside. The garlic should be soft and easily released from the paper peel.
- Once the eggplant is cool enough to touch, cut it in half and use a spoon to scald the meat off the skin. Discard the skin and keep a few small pieces to add to Baba Ganoush.
- Place eggplant meat (and skin (if used)) in a bowl of a food processor or blender. Add the tahini, lemon juice, yogurt, salt and two tablespoons of olive oil. Add half of the cloves of garlic to the bowl (reserve the rest of the purpose). Treat the eggplant mixture until pureed and smooth. Taste and add more salt or lemon juice to suit your taste.
- Transfer it to a bowl if needed and top with extra olive oil, sumac, roasted pine nuts and fresh herbs.
Click the stars to rate!
Air Frying Baba Ganoush Recipe
If you like classic Middle Eastern dips, flavor smoked and creamy texture, this Baba Ganoush recipe for air fries is ideal.
Email this recipe!
Email this recipe directly to your inbox!
Prevent the screen from becoming dark
-
Preheat your air explosives to 400 degrees Fahrenheit for five minutes. Cut off the top of the garlic head and place it in the center of the square of the aluminum foil. Brush a teaspoon of olive oil over the exposed cloves and wrap the entire bulb in foil and set aside.
-
Poke the eggplant with a fork a few times. Put them together with the head of the prepared garlic in a preheated air fryer and cook at 400 degrees for 25-30 minutes, turning once in half of cooking. Finished when the eggplant burns on the outside and is creamy on the inside. The garlic should be soft and easily released from the paper peel.
-
Once the eggplant is cool enough to touch, cut it in half and use a spoon to scald the meat off the skin. Discard the skin and keep a few small pieces to add to Baba Ganoush.
-
Place eggplant meat (and skin (if used)) in a bowl of a food processor or blender. Add the tahini, lemon juice, yogurt, salt and two tablespoons of olive oil. Add half of the cloves of garlic to the bowl (reserve the rest of the purpose). Treat the eggplant mixture until pureed and smooth. Taste and add more salt or lemon juice to suit your taste.
-
Transfer it to a bowl if needed and top with extra olive oil, sumac, roasted pine nuts and fresh herbs.
Nutrition Disclaimer: Fresh meals at home are not nutritionists or nutritionists, and any shared nutrition information is just an estimate. If you need to verify any information, we recommend running the ingredients through the online nutrition calculator.
Encourage and appreciate the sharing of this recipe. Copying the complete recipe to any social media is prohibited.
Have you made this recipe?
Make sure to share it with me below!
