Easy Baba Ganoush Recipe (Keto and Whole30)
This Easy Baba Ganoush Recipe (Keto and Whole30) is the perfect healthy snack or appetizer. Made with roasted eggplant and a handful of simple ingredients, every bite is exceptionally creamy, smoky, and rich!
Servings: 4 servings
Calories: 268kcal
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
- 1 tbsp parsley chopped, for topping
- ¼ tsp sumac or smoked paprika, optional for topping
Instructions
Stovetop instructions
- Use a fork and prick the eggplants all over.
- Turn the stovetop burner to medium-high heat and using tongs, place the eggplants on the burner directly. Rotate them frequently until fully charred. Takes about 10 minutes.
- Allow the eggplant to cool before following directions 3 and on from below.
Grilling instructions
- Preheat the grill to 400F.
- Cook the eggplant on the grill (no foil), until the eggplant is very soft and charred all over. Remove the charred skin and continue with the recipe instructions.
Oven instructions
- Preheat oven to 400F
- Cut the eggplants in half lengthwise. Line a baking sheet with parchment paper. Poke a few holes in the eggplants with a fork and drizzle olive oil to coat on both sides. Place cut side down on the sheet pan. This should take about 35-45 minutes, or until the eggplant has collapsed.
- Add the lemon juice, garlic, tahini, salt, and 3 tablespoons of olive oil into a bowl. Mix well with the fork to combine.
- Let eggplants cool for about 10 mins and gently scoop out the flesh or peel it off into the bowl with dressing. I like to leave a few black bits for smoky flavor but that's optional.
- Using a fork, mash the eggplant to break it down as much as you like texture-wise.
- Transfer to a serving bowl, make some swirls with a spoon and add remaining 1 tablespoon of olive oil, sprinkle with sumac and chopped parsley. Enjoy with pita chips or veggies to keep it gluten-free.
Notes
Useful Tips:
- How long will Baba Ganoush keep in the fridge? This will keep for 3-5 days in the fridge. Just make sure you let it get to room temperature before serving and add a little bit of olive oil on top before serving.
- Does Baba Ganoush freeze well? Do not freeze homemade baba ganoush, it does not thaw well.
- Baking the eggplant: Be sure to coat both sides of the eggplants with olive oil before roasting so they don’t stick to the parchment paper.
- Cooling the eggplant: Let the eggplant cool a bit before scooping out the flesh, you can burn your hands from the steam.
- Can you use a food processor for this dip? I prefer to mash the ingredients with a fork because you want a little texture in the dip.
- Garlic: If you like it a bit more garlicky, you can add one more grated garlic clove.
After you’re done mixing your dip, always taste it and make adjustments on salt or lemon juice. - Tahini: Be sure to stir your tahini before using it. Usually, the oil from the sesame seeds will separate from the paste, so mix it well before using it in the dip.
- What other toppings can you add to the dip? Pomegranate seeds, cayenne for a spicy kick, or smoked paprika, or cumin.
Nutrition
Calories: 268kcal | Carbohydrates: 19g | Protein: 5g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Sodium: 1464mg | Potassium: 631mg | Fiber: 8g | Sugar: 9g | Vitamin A: 152IU | Vitamin C: 21mg | Calcium: 50mg | Iron: 1mg