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    Published: Jul 30, 2021 · Modified: Jul 28, 2021 · By Susan

    Lazy Slow Cooker Baba Ghanoush

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    Close up of dish topped with oil and spices
    Baba ganoush sprinkled with olive oil, smoked paprika and chopped parsley
    A round plate of baba ghanoush with carrots, celery and pita on the side
    a bowl full of baba ghanoush surrounded by carrots, celery and pita for dipping
    Jump to Recipe

    Slow cooker baba ghanoush is a super easy way to make a delicious homemade version of this Middle Eastern specialty. A healthy and wonderful dip made from fresh eggplant.

    Close up of dish topped with oil and spices

    When I dip - you dip - we dip! Everyone loves to dip and this easy, healthy and down right delicious dip makes dipping even more fun.

    Jump to:
    • 📝Shopping List
    • 🥣Instructions
    • 🍽Serving suggestions
    • Storing leftovers
    • 😉Hints & hacks
    • ❓FAQ's
    • 📖 Recipe

    This recipe happened because I had leftover eggplant the last time I made slow cooker eggplant casserole. Rather than waste it, I decided to see if it was possible to use a crock pot to make baba ghanoush. So happy to share that it is - and it is worth making on repeat!

    📝Shopping List

    To make this easy baba ganoush you will need:

    • Eggplant - one medium eggplant, peeled and cut into cubes
    • Tahini - If you aren't familiar with tahini, it is a paste made out of crushed sesame seeds (it has almost a peanut butter-like consistency)
    • Lemon Juice - fresh squeezed or pure lemon juice (not from concentrate) both work well
    • Garlic - minced
    • Onion Powder
    • Smoked Sea Salt - This helps to provide the traditional smoky flavor
    • Smoked Paprika - This is optional but makes a great topping for serving
    • Olive Oil - also optional and used just for serving
    Slow cooker baba ganoush ingredients with lables

    See recipe card for quantities.

    🥣Instructions

    Start by peeling your eggplant and cutting it into cubes.

    When cooking with eggplant you will generally want to try to draw some of the excess water out. To do this, place the cut eggplant in a colander over the sink and sprinkle salt liberally all over it. After 30 minutes or so, wipe off the salt and any excess water with a paper towel.

    Eggplant on paper towel with salt

    Next, place all of your ingredients into your slow cooker, stir together cover and cook on low for 2-4 hours. When all the eggplant pieces are soft enough to easily smoosh with a fork, use an immersion blender, right in your slow cooker, to turn into a paste/dip consistency.

    A crockpot with an immersion blender turning contents into past

    Hint: Although I am a huge fan of slow cooker liners, I recommend against using them for this recipe. It is very easy to get the blade of your immersion blender caught on a liner wrinkle and ruin the entire dish.

    If you love this recipe, please let me know in the comment section below!

    🍽Serving suggestions

    Homemade baba ghanoush is great served with some extra virgin olive oil and smoked paprika sprinkled on top. Another great topping is a sprinkle of pine nuts. This dip is wonderful served alongside hummus, tzatziki, olive tapenade and/or some feta cheese.

    Fresh pita bread, pita chips, crackers, carrots and celery are perfect for scooping up a big mouthful!

    A round plate of baba ghanoush with carrots, celery and pita on the side

    Storing leftovers

    Leftovers store well in airtight containers. You can keep them in the refrigerator for 3-4 days or in the freezer for several month. Frozen baba ganoush will be delicious, but may separate some while frozen. Just be sure to fully mix after defrosting.

    Baba ganoush sprinkled with olive oil, smoked paprika and chopped parsley

    😉Hints & hacks

    1. Do you love spice? Turn this dish up a bit by adding some crushed red pepper flakes
    2. Be sure to use a non-stick spray in your slow cooker prior to adding in your ingredients. This will allow for much easier cleanup.
    3. This makes a great, multi-cultural addition to any charcuterie!
    4. Looking to introduce this dish to kids? Try serving it with some potato chips or pretzel sticks for dipping.

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    ❓FAQ's

    What if I don't have an immersion blender?

    Without an immersion blender you have two choices. You can either scoop the cooked ingredients into a regular blender OR you can hand mash really well with a fork or potato masher.

    Should Baba Ganoush be served hot or cold?

    This dish is traditionally served cold. However, there is no law against eating is warm - it is delicious that way too!

    As an Amazon Associate, I earn from qualifying purchases and affiliate links.

    📖 Recipe

    A round plate of baba ghanoush with carrots, celery and pita on the side

    Lazy Slow Cooker Baba Ghanoush

    Slow cooker baba ghanoush is a delicious dip made from cooked eggplant. This easy homemade recipe is the perfect make ahead appetizer or party food.
    4.75 from 4 votes
    Print Pin Rate Save Saved!
    Prep Time: 30 minutes minutes
    Cook Time: 4 hours hours
    Total Time: 4 hours hours 30 minutes minutes
    Servings: 6
    Calories: 48kcal
    Author: The Lazy slow cooker
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    Equipment

    • 3 quart slow cooker or larger
    • measuring spoons
    • strainer or paper towels
    • immersion blender

    Ingredients

    • non-stick spray of choice
    • 1 med. eggplant
    • 3 tbsp. tahini
    • 3 tbsp. lemon juice
    • 1½ tsp. minced garlic
    • ¼ tsp. onion powder
    • ¼ tsp. smoked sea salt
    • pinch smoked paprika optional
    • olive oil optional

    Instructions

    • peel eggplant and cut into small cubes
    • Spray slow cooker with cooking spray
      non-stick spray of choice
    • place eggplant cubes in a strainer or on top of paper towels. sprinkle liberally with salt and set aside for a minimum of 20 minutes.
    • after sitting time, wipe excess salt and moisture off of eggplant pieces.
    • add eggplant, tahini, lemon juice, garlic, onion powder and smoked sea salt to slow cooker
      1 med. eggplant, 3 tbsp. tahini, 3 tbsp. lemon juice, 1½ tsp. minced garlic, ¼ tsp. onion powder, ¼ tsp. smoked sea salt
    • stir, cover and cook on low for 4 hours
    • Once eggplant is soft, use immersion blender to fully combine/process all ingredients into paste.
    • to serve, place baba ghanoush in a shallow bowl. swirl some olive oil on top and sprinkle top with smoked paprika
    • serve with pita, crackers or veggie sticks for dipping,

    Nutrition

    Calories: 48kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 83mg | Potassium: 49mg | Fiber: 1g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 1mg

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    Welcome to The Lazy Slow Cooker. I am so happy you are here! My name is Susan (yep - I am Lazy Susan!) and I am the recipe developer/blogger behind these posts. I am the mom of three amazing but super busy kids and the wife of one awesome and also super busy guy. All 5 of us have very different schedules and I would not survive mealtime without my crockpot. Read More…

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