Spiced Baba Ganoush with Toasted Pine Nuts and Smoked Paprika
A smoky Middle Eastern dip made from roasted eggplant pureed with tahini, garlic, and lemon, finished with toasted pine nuts and a sprinkle of smoked paprika. This middle eastern-inspired snacks ready in about 50 minutes turns medium (about 1.5 lbs) eggplant, tahini, minced garlic cloves into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 140 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium (about 1.5 lbs) eggplant
- 1/3 cup tahini
- 2, minced garlic cloves
- 3 tbsp lemon juice
- 2 tbsp, plus 1 tbsp for garnish olive oil
- 1/2 tsp ground cumin
- 1 tsp salt
- 1/2 tsp smoked paprika
- 2 tbsp, toasted pine nuts
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Preheat oven to 450°F. Prick 2 medium eggplants with a fork multiple times and place on a baking sheet. Roast for 40 minutes until skin is charred and flesh is very soft.
- Step 2: Let eggplants cool slightly, then peel off the skin and scoop out the flesh into a colander to drain excess moisture for 10 minutes.
- Step 3: Transfer eggplant flesh to a food processor and add 1/3 cup tahini, 2 minced garlic cloves, 3 tablespoons lemon juice, 2 tablespoons olive oil, 1/2 teaspoon ground cumin, and 1 teaspoon salt. Process until smooth and creamy.
- Step 4: Transfer the baba ganoush to a serving bowl. Drizzle with 1 tablespoon olive oil, sprinkle 2 tablespoons toasted pine nuts, 1/2 teaspoon smoked paprika, and 2 tablespoons chopped fresh parsley on top before serving with pita or vegetables.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Baba Ganoush with Toasted Pine Nuts and Smoked Paprika take to make?
Total time is about 50 minutes (10 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spiced Baba Ganoush with Toasted Pine Nuts and Smoked Paprika?
Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.
Can I substitute ingredients in Spiced Baba Ganoush with Toasted Pine Nuts and Smoked Paprika?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spiced Baba Ganoush with Toasted Pine Nuts and Smoked Paprika for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Spiced Baba Ganoush with Toasted Pine Nuts and Smoked Paprika?
Middle Eastern snacks like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
