I just know you're going to love this delicious and easy way of making the classic dip, Babaganoush, but in the air fryer.
If you're a fan of Middle Eastern cuisine or simply looking to try a new way of eating Eggplant/Aubergine, this recipe will delight your taste buds with its smoky flavors and creamy texture. It's the perfect combination for dipping up with fresh pita breads or serving as part of a mezze platter.
So, let's find out how to make this healthy Babaganoush dip in the Air Fryer!
Smoky Roasted Eggplant (Aubergine) combined with garlic, tahini, and of course, lemon juice makes for a healthy treat that is perfect for dipping. I like to make mine either on the bbq or more recently in the air fryer! It's quicker and uses less energy than making it in the oven, ensuring that this delicious Middle Eastern dip can be enjoyed more often!
I love making dips for serving to guests, so why not try this Lemon Dill Hummus to accompany this babaganoush, or my other new favorite Vegan Whipped Tofu Feta. Both are perfect to serve as a snack before a BBQ or at a picnic. Or if you want to try out a full mezze feast, then this Vegan Eggplant Fatteh would be delicious to serve alongside too.
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🍆Ingredients
You only need a few ingredients to make this Air Fryer Babaganoush!
- Eggplants (Aubergines): The key to making this yummy and healthy Middle Eastern Dip is the eggplants. You should try to choose heavy-for-their-size eggplants. The ones in the photo had been in my fridge for a while and were a bit battered, but that doesn't matter too much.
- Tahini: Tahini is just crushed sesame seeds. It creates that lovely creamy smooth texture and is high in calcium!
- Garlic: Two cloves of fresh garlic are all that is needed. You can use jarred if you wish, but dried or powdered garlic won't have the same kick.
- Lemon Juice: Fresh lemon juice is best, but you can also use bottled if you must.
- Optional Parsley: I like to add a few sprigs of fresh parsley to my Air Fryer Babaganoush, but it's optional.
- Optional Extra Virgin Olive Oil to serve: It's nice to add a drizzle of olive oil over the top of the dip before serving.
See recipe card for quantities.
👩🍳Instructions
Follow along with these handy steps to make this yummy smoky Air Fryer Babaganoush dip.
1 Prick the eggplants all over with a sharp fork or knife. This prevents them from exploding in the air fryer!
2 Put into the airfryer at 200C for 20 minutes until the skins are roasted and crispy.
3 When the eggplants are soft inside and roasted outside, remove their inners from their skins, and add them to a food processor or blender with the other ingredients.
4 Whizz up the ingredients for the babaganoush in the air fryer until creamy and smooth. Taste and add more lemon juice or salt as desired.
Once the Babaganoush is smooth and ready to serve, spread out onto a plate, then drizzle with optional Extra Virgin Olive oil and serve with crackers, pita bread or crudites.
Hint: Make sure the skin of the roasted eggplant is fully blackened and burnt in places. This is what creates the delcious smoky flavour. Make sure to scoop out the inside of the eggplant from the skin so you don't get any burnt bits in your dip.
🌶Substitutions
This recipe rests on the ingredients, however there are a few variations you might want to try:
- A teaspoon of cumin adds a nice warming undertone.
- A little chilli powder for a kick.
- Babaganoush without Tahini: Omit the tahini and add 1 tablespoon of olive oil and 2 tablespoon of plain vegan yoghurt.
- Instead of using Eggplant/Aubergine you can use Zucchini. For the full method check out my Zucchini Babaganoush Dip.
🔥Alternative Cooking Methods:
If you don't have an air fryer, you can choose to use these other methods to roast the eggplant.
- BBQ or Pizza Oven: Simply pop on the BBQ or in your pizza oven and roast all over until blackened and soft. Time will vary according to how hot the BBQ or Pizza oven.
- Broiler or Grill: Use your broiler (grill function) to roast the eggplant. Turn so it gets charred all over. This can take between 25-30 minutes depending on your broiler.
- In the oven: To roast the eggplant in the oven, put on 200C and roast for around one hour, or until charred on the outside and soft in the middle.
🔪Equipment
This healthy eggplant dip recipe works perfectly with an air fryer. I love my Ninja Foodie Grill and Air fryer, so can personally recommend that! However other air fryers will work just as well.
To blend this dip, you'll need a food processor or blender. I love using my Kenwood processor. It's very old now, but you can find a similar one on Amazon.
🥫Storage
Store this dip for up to 5 days in an airtight container in the fridge. I don't suggest freezing the Babaganoush (but if you have done and been successful, pop a message in the comments section!)
❗Top tip
Make sure the skin of the eggplants is very burnt, this creates the yummy smoky flavor that characterizes Babaganoush.
❓FAQ
Yes you can! Just be sure to prick it all over so any steam that it produces while cooking can escape. Otherwise, it might explode making a mess!.
Babagnoush is high in fibre and has a range of healthy minerals such as calcium, iron and magnesium. It's also low in calories, especially when made without extra oil.
Love to dip?
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Air Fryer Fan?
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📖 Recipe
Air Fryer Babaganoush (Smokey Aubergine Dip)
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
- 2 large Eggplants ((Aubergines))
- 2 tablespoon tahini
- 2 clove garlic
- 30 ml (2 tablespoon) lemon juice
- 2 teaspoon parsley (optional)
- salt to taste
- 1 teaspoon olive oil (OPTIONAL to serve.)
Instructions
- Preheat your air fryer to 200°C/400°F. While it's heating up, prepare the eggplants by pricking them all over with a fork. This helps prevent them from bursting while cooking.2 large Eggplants
- Place the eggplants in the air fryer basket and cook for 30-35 minutes, or until the skin is charred and the flesh is soft and tender.
- Let them cool for a bit, then remove the charred skin and keep the soft inners.
- Blend the eggplant insides with all the rest of the ingredients until smooth and delicious.2 tablespoon tahini, 2 clove garlic, 30 ml lemon juice, 2 teaspoon parsley, salt to taste
- Serve drizzled with olive oil & extra herbs plus plenty of bread or crudites to scoop up the dip.1 teaspoon olive oil
Notes
- BBQ or Pizza Oven: Simply pop on the BBQ or in your pizza oven and roast all over until blackened and soft. Time will vary according to how hot the BBQ or Pizza oven.
- Broiler or Grill: Use your broiler (grill function) to roast the eggplant. Turn so it gets charred all over. This can take between 25-30 minutes depending on your broiler.
- In the oven: To roast the eggplant in the oven, put on 200C and roast for around one hour, or until charred on the outside and soft in the middle.
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