Description
This Easy Baba Ganoush recipe is a smoky, creamy Middle Eastern eggplant dip that’s both Keto and Whole30 friendly. Featuring charred eggplants blended with tahini, garlic, and lemon juice, it’s perfect as a healthy appetizer or snack served with veggies or pita chips.
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, for topping)
- ¼ tsp sumac (or smoked paprika, optional for topping)
Instructions
- Prepare the Eggplants: Use a fork to prick the eggplants all over to allow heat and steam to penetrate evenly.
- Cook the Eggplants – Stovetop Method: Turn the stovetop burner to medium-high heat. Using tongs, place the eggplants directly on the burner, turning frequently until fully charred on all sides, about 10 minutes. Alternatively, you can use the grill or oven methods described below.
- Cook the Eggplants – Grilling Method: Preheat the grill to 400°F. Place whole eggplants directly on the grill without foil and cook until the eggplants are very soft and charred all over. Remove the charred skin afterward.
- Cook the Eggplants – Oven Method: Preheat oven to 400°F. Cut the eggplants in half lengthwise and line a baking sheet with parchment paper. Poke a few holes in the flesh with a fork and drizzle olive oil on both sides. Place the eggplant halves cut side down on the sheet pan, and roast for 35-45 minutes until collapsed and soft.
- Make the Dressing: In a bowl, combine lemon juice, grated garlic, tahini, kosher salt, and 3 tablespoons of olive oil. Mix well with a fork until smooth and evenly combined.
- Prepare the Eggplant Flesh: Allow the cooked eggplants to cool for about 10 minutes. Scoop out the flesh or peel off the skin into the bowl with the dressing. Leaving a few charred bits adds a smoky flavor but is optional.
- Mash the Eggplant: Use a fork to mash the eggplant flesh and dressing mixture to your desired texture, whether chunky or smooth.
- Serve: Transfer the baba ganoush to a serving bowl. Create swirls using a spoon, drizzle the remaining 1 tablespoon of olive oil on top, and sprinkle with sumac and chopped parsley. Enjoy with pita chips or fresh vegetables for a gluten-free option.
Notes
- You can cook the eggplants using stovetop, grill, or oven methods based on your preference or available equipment.
- For an extra smoky flavor, leave some of the charred skin bits in the eggplant flesh.
- This recipe is keto and Whole30 friendly as it contains no added sugars or grains.
- If sumac is unavailable, smoked paprika can be used as a substitute topping.
- To keep it gluten-free, serve with veggies or gluten-free pita chips.
- Adjust garlic and salt levels to taste.
- Prep Time: 10 minutes
- Cook Time: 35-45 minutes (oven) or 10 minutes (stovetop grilling)
- Category: Appetizer
- Method: Roasting
- Cuisine: Middle Eastern
Keywords: Baba Ganoush, Eggplant Dip, Keto Appetizer, Whole30, Middle Eastern Recipe, Roasted Eggplant, Gluten-Free
