Easy Baba Ganoush Recipe (Oil Free)

baba ganoush with pita and vegetables

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

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.


  • 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)


  1. Preheat the oven to 400F.
  2. Cut the Eggplant in half, then roast on a greased or lined baking sheet for 35 minutes, with the cut side down (skin up).
  3. After 35 minutes, broil the Eggplant on HI for 8-10 minutes, until the outer skin is black.
  4. Carefully place the broiled Eggplant in a resealable plastic bag, seal it, and let steam for 5-7 minutes.
  5. 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.
  6. Store any leftovers in a sealed container in the fridge for up to 7 days.


  • 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.