Description
This Easy Baba Ganoush recipe is a smoky, creamy Middle Eastern eggplant dip that is perfect for Keto and Whole30 diets. Made with simple ingredients like roasted eggplants, tahini, garlic, lemon juice, and olive oil, it’s a healthy and flavorful appetizer or snack that’s naturally gluten-free and packed with nutrients.
Ingredients
Scale
Main Ingredients
- 2–3 eggplants (about 2 lbs)
- 4 tbsp extra virgin olive oil (divided)
- 3 ½ tbsp tahini
- 1–2 cloves garlic (grated)
- 1 lemon (juiced, about 2 ½ tbsp)
- 2 ½ tsp kosher salt (more to taste if needed)
Toppings
- 1 tbsp parsley (chopped)
- ¼ tsp sumac or smoked paprika (optional)
Instructions
- Prep the Eggplants: Use a fork to prick the eggplants all over to allow steam to escape during cooking.
- Cook the Eggplants:
– Stovetop: Place eggplants directly over a medium-high burner. Using tongs, rotate frequently until fully charred and soft, about 10 minutes.
– Grill: Preheat grill to 400°F and cook eggplants whole without foil until very soft and charred.
– Oven: Preheat oven to 400°F. Cut eggplants in half lengthwise, poke holes with a fork, drizzle with olive oil, and place cut side down on a parchment-lined baking sheet. Roast for 35-45 minutes until collapsed and soft. - Cool and Scoop: Allow eggplants to cool for about 10 minutes. Scoop out the soft flesh or peel it off and place into a mixing bowl.
- Prepare Dressing: In a bowl, combine lemon juice, grated garlic, tahini, kosher salt, and 3 tablespoons of olive oil. Mix well with a fork.
- Mix:** Add the roasted eggplant flesh to the dressing bowl and mash together with a fork until desired texture is reached, leaving some black charred bits for smoky flavor if you prefer.
- Finish and Serve: Transfer baba ganoush to a serving bowl. Create swirls with a spoon, drizzle remaining 1 tablespoon olive oil over the top, and sprinkle with chopped parsley and optional sumac or smoked paprika. Serve with pita chips or fresh vegetables for a gluten-free option.
Notes
- You can choose stovetop, grill, or oven cooking methods depending on your equipment and preference.
- Adjust garlic and salt quantities to taste.
- Sumac adds a nice tangy flavor but can be substituted with smoked paprika for a milder smokiness.
- To make this recipe vegan, it naturally is as it contains no animal products.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Great served as a dip, spread, or side dish with Middle Eastern meals.
- Prep Time: 10 minutes
- Cook Time: 35 minutes (oven) / 10 minutes (stovetop/grill)
- Category: Appetizer
- Method: Roasting (stovetop, grill, or oven)
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/4 cup (approx. 60g)
- Calories: 100
- Sugar: 3g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: baba ganoush, eggplant dip, keto dip, whole30 appetizer, Middle Eastern recipe, low carb appetizer, gluten free dip, tahini dip
