Air Fryer Baba Ganoush

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.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 215 Calories

Ingredients

• ½ teaspoon lemon zest
• ½ teaspoon kosher salt
• 1 tablespoon chopped fresh parsley
• ¼ teaspoon ground cumin
• 2 tablespoons crumbled feta cheese
• ⅛ teaspoon smoked paprika
• 2 tablespoons lemon juice, or more to taste
• 1 bulb garlic
• 1 medium eggplant, halved lengthwise
• 5 ½ tablespoons olive oil, divided
• ¼ cup tahini (sesame seed paste)

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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.