Easy 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
Scale
- 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.
Find it online: https://frommybowl.com/baba-ganoush-recipe/