Eggplant and garlic are roasted in the air fryer and then blended up into a rich, creamy baba ganoush dip that's a perfect party offering when served with pita chips.


Recipe Summary

20 mins
15 mins
30 mins
1 hr 5 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Sprinkle cut sides of eggplant with salt. Let stand for 20 to 30 minutes. Blot dry with paper towels.

  • Preheat an air fryer to 400 degrees F (200 degrees C).

  • Brush cut sides of eggplant with 1 tablespoon olive oil. Cut off the top 1/4 inch from the garlic bulb, exposing the cloves. Brush cloves with 1/2 tablespoon olive oil and wrap bulb in aluminum foil. Place eggplant and garlic in the air fryer basket.

  • Cook in the preheated air fryer until eggplant and garlic are tender and eggplant is deep golden brown, 15 to 20 minutes. Remove and allow to cool, about 10 minutes.

  • Scoop flesh from eggplant and place into the bowl of a food processor. Add tahini, lemon juice, 4 cloves of roasted garlic (reserve remaining roasted garlic for another use), remaining 4 tablespoons olive oil, cumin, and paprika; pulse to a moderately smooth consistency. Top with feta cheese, parsley, and lemon zest.

Nutrition Facts

215 calories; protein 3.7g 7% DV; carbohydrates 11.1g 4% DV; fat 18.6g 29% DV; cholesterol 2.8mg 1% DV; sodium 210.8mg 8% DV. Full Nutrition

Reviews (1)

Read More Reviews
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I used a little less lemon, tahini and oil because my eggplant was a bit on the smaller side, so I just guessed. Didn't cut back on the garlic, cumin or paprika...did add extra salt. Total time in my air fryer was 13 minutes...this was one of the better Baba Ganoush recipes I have made. I can see me doing this again and playing with the seasonings for variety! Read More