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This Baba Ganoush Recipe is easy, oil-free, and naturally gluten-free! This smoky, silky dip is perfect with some warm pita, or alongside roasted vegetables.
Baba Ganoush is a traditional Middle Eastern dish made from roasted Eggplant, Garlic, and Tahini. And considering I love all three of those things, I knew I had to make a recipe for the blog! With my own little twist, of course.
In traditional Baba Ganoush recipes, the Eggplant is usually grilled so it can take on a silky texture and great smoky flavor. However, I know most of us (myself included) don’t have access to a grill…or can’t be bothered to set it up and clean it 😉
This recipe is a heck of a lot easier (and faster!) than that. Instead, we’re going to roast our Eggplant in the oven, then broil it for a few minutes to get that taste and texture we’re looking for. I also decided to add some Smoked Paprika to my Baba Ganoush to enhance the depth of flavor –and because it is literally my favorite spice, ever — but you can leave that out if you’d like.
Baba Ganoush is also typically made with Oil, but I found that mine was perfectly silky and smooth using only Tahini. I will say that the quality of your Tahini (a silky spread made from ground sesame seeds) does matter. Generally speaking, the less English on the bottle, the better 😉
I love eating this Baba Ganoush with warm pita, fresh vegetables, or even spread on top of a toasted Bagel! The latter two are less traditional, but equally as delicious. Either way, this spread is absolutely addicting and I hope you love it as much as I do!
If you’re looking for more Healthy Spreads, you’ll also love this Romesco Sauce and this recipe for the BEST Hummus Ever (seriously).
Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂
PrintEasy Baba Ganoush Recipe (Oil Free)
This Baba Ganoush Recipe is easy, oil-free, and naturally gluten-free! This smoky, silky dip is perfect with some warm pita, or alongside roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: ~3 cups
Ingredients
- 1 large Eggplant (mine was 34 oz)
- 3 tbsp Tahini*
- 1 large clove of Garlic
- Juice of 1/2 Lemon
- 3/4 tsp Salt, plus more to taste
- 1/4 tsp Smoked Paprika (Optional)
Instructions
- Preheat the oven to 400F.
- Cut the Eggplant in half, then roast on a greased or lined baking sheet for 35 minutes, with the cut side down (skin up).
- After 35 minutes, broil the Eggplant on HI for 8-10 minutes, until the outer skin is black.
- Carefully place the broiled Eggplant in a resealable plastic bag, seal it, and let steam for 5-7 minutes.
- Scoop the flesh of the Eggplant out, and discard the skin. Pulse the Eggplant with the remaining ingredients in a Food Processor or High-Speed Blender until well-combined. Baba Ganoush is traditionally a little chunky, but you can make it completely smooth if you desire.
- Store any leftovers in a sealed container in the fridge for up to 7 days.
Notes
- Your Tahini should be smooth and runny — not a thick paste. Generally speaking, the less English on the bottle, the better. However, I also like and recommend both Soom Foods and Pepperwood Organics.
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I love how simple and delicious this recipe is, thank you!
★★★★★
You’re so welcome, Jane!
I use my Vita Mix to combine for a super smooth dip. Just delicious as a veggie sandwich spread, with fresh veggies and as a dressing for salads and on roasted potatoes.
★★★★★
Serving this with roasted potatoes is such a great idea!
This is definitely a keeper. Delicious with a nice amount of smoky flavor and the salt and lemon were well balanced. Worked perfectly as written. Since I cut added. I have had trouble finding a good baba recipe without olive oil, and this one is fantastic!
★★★★★
So glad you liked it! Oil seems to end up in so many recipes!
Do you think Japanese eggplant would work OK?
Yes, that should be fine 🙂
First time making…..Absolutely simple to make and delicious tasting!!!
★★★★★
So glad you enjoyed it!
Can this be frozen?
I don’t recommend freezing – the dip will separate and will not be as creamy
What’s your take on seeds ? Leave them in or take them out . Would they change the flavor ?
I would use them on top as a garnish!
Hi! I used two small eggplants that were pretty seedy.. I removed a couple large clumps but left the rest in. They blended smoothly and it still tasted great!
Thinking about meal prepping this (maybe with chickpeas and roasted veggies). How well does this keep in the fridge?
It should keep in the fridge for about a week! There may be some liquid separation, but you can just mix everything together again 🙂
this is chilling in my fridge right now! it was my first time “cooking” with eggplant and i’m excited to see how it turns out 🙂
Amazing – hope you love it!
Here’s my issue with babaganoush: I see it in packages and notice that the serving size is TWO tablespoons. Yeah, that’s not quite right XD but anyways, this babaganoush looks heavenly! I tried it for the first time just two or three years ago and fell HEAD OVER HEELS IN LOVE with it! I might even love it more than hummus!
Really looking forward to trying this recipe! Thank you for sharing.
I must admit, I’m not really a Baba Ganoush person, however based off the fact that I’ve loved all of your other recipes I don’t doubt I’ll like this one too 🙂
http://www.beingisabella.com
Omg I LOOOVEE Baba Ganoush! Can’t wait to try this one ????