This delicious, smoky eggplant dip is great as a healthy appetizer or snack. Baba ghanoush is low-carb, keto, vegan-friendly and gluten-free so you can share it with all your friends!
Total Carbs 10g, Net Carbs 6g
Fire-roasted eggplant is charred all over, then the creamy flesh is scooped out and mashed into a smooth and savory dip. This dip is a real crowd pleaser!
What Is Baba Ghanoush?
Baba ghanoush, also spelled baba ganoush or baba ghanouj, is an appetizer of roasted eggplant salad. The main ingredient is cooked, mashed, seasoned eggplant. It is a Levantine appetizer of Lebanese origin that is served as a dip or spread for vegetables and pita. You may have tried a version of baba ghanoush at a Middle Eastern or Mediterranean restaurant.
Recipe Ingredients for Homemade Baba Ghanoush
This is what you need to make easy baba ghanoush at home:
You’ll need about 1 and 1/4 pounds of eggplant. One large eggplant will work. Don’t worry about the skin, it will be burned away. I used a Prosperosa eggplant in this recipe.
Tahini is a type of sesame butter. The amount of tahini varies depending on your palate. Not everyone is a fan of sesame. I start with 2 tablespoons to thicken the mashed eggplant. It gives it a nice creamy consistency without overpowering the other flavors. Use more if you want a creamier, more pronounced sesame flavor.
- salt and pepper
Use a pinch of salt and freshly cracked black pepper to taste.
- fresh garlic
Add as much garlic as you please. When sharing, I find that 1-2 cloves of minced garlic is perfect for most palates.
- olive oil
I drizzle some olive oil over the eggplant dip at the end to give it a golden sheen.
- lemon juice
Lemon juice brightens, emulsifies and preserves the dip both by keeping the eggplant from darkening and keeping it from turning at room temperature.
- chili powder or paprika or sumac or toasted sesame seeds
To garnish, you can use what you like. You can even simply garnish the dip with a drizzle of olive oil. Here are some suggestions: Red colored sumac powder is often used as a colorful garnish in Mediterranean cuisine. If you have that, it is a fantastic seasoning. Sumac isn’t spicy, it is bright like a splash of lemon juice. If you don’t have sumac, you can add a bit of red color and bright, peppery flavor by adding paprika. I used smoked paprika here to enhance the smokiness of the eggplant. If you like it spicy, then use ground chili pepper. Or use a mild, nutty seasoning like toasted sesame seeds to enhance the tahini in the baba ghanoush.
I like to top the dip with a few sprigs of parsley for a colorful garnish. If you like parsley, you can add a handful of chopped parsley, but then this dish becomes more of an eggplant salad than baba ghanoush spread.
Baba Ganoush Without Tahini
Tahini is an optional ingredient. Sesame allergy is the ninth most common food allergy among children and adults in the U.S. If you or the people you cook for have a sesame allergy, don’t worry, you can still make delicious baba ganoush without tahini. You may substitute tahini with equal amounts of olive oil.
How To Make Baba Ganoush In The Oven
If you have an oven, then you can make baba ganoush. Use your oven’s broil setting to scorch and char the eggplant all over to get that smoky flavor. This will take several minutes on each side. Don’t skimp on cook time. The eggplant needs to cook through. Raw eggplant is not delicious. You may want to run the vent if the oven gets too smoky.
How To Make Baba Ganoush On The Grill
If you have a grill, then you may set your grill to high heat and scorch the eggplant on all sides over the grill. Close the lid in between turns.
How To Make Baba Ganoush Over A Gas Cooktop
This is my least favorite method because the eggplant juices bubble and leak as the skin chars, leaving a burnt mess on your cooktop to be cleaned up. However, if you don’t have an oven or grill, then you can scorch the eggplant directly over the open flame of a gas cooktop until charred on all sides.
How To Make Baba Ganoush Over An Induction or Electric Cooktop
Alternatively, you can blacken the eggplant in a very hot cast-iron skillet. It will still be messy, but easier to cleanup.
Things You’ll Need:
You don’t need fancy equipment to make smoky eggplant dip:
- baking sheet
- mixing bowl
- measuring spoons
- measuring cups
- cutting board
Serve baba ghanoush with your favorite dippers such as sliced cucumbers, radishes, carrots, endive spears, sliced peppers, pita chips or pita bread, depending on your carb budget.
Storing Baba Ganoush
Store in the fridge
Store in a sealed container in the fridge for up to 5 days.
Store in the freezer
Leave out the parsley and store in small sealed containers in the freezer for up to 3 months.
Frequently Asked Questions
Yes. The main ingredient is eggplant which is full of vitamins, minerals, fiber and phytonutrients. In addition, baba ghanoush contains healthy fats from olive oil and tahini.
No. A 1/4 cup serving of baba ghanoush has only 5-6 grams of net carbs. It is low-carb, keto, vegan-friendly and gluten-free.
- 1 whole eggplant, unpeeled (approx 1–1/4 lb)
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 pinch of salt
- freshly cracked black pepper
- 1 tablespoon olive oil
- a pinch of cayenne powder, or sumac seasoning, or chili powder, or paprika or toasted sesame seeds
- a few sprigs of chopped parsley
- Poke holes in the skin of the eggplant with a fork or knife.
- Place on a baking sheet.
- Scorch the eggplant under a broiler for 5-10 minutes on each side or until the skin is charred all around and the eggplant flesh is tender. This take about 20-30 minutes.
- Place cooked eggplant in a mixing bowl and cover. Let the eggplant continue steaming in its skin for 10-20 minutes or until cool to touch.
- Scoop flesh away from skin into a mixing bowl. Discard the burnt skin and stem.
- Add salt, pepper, garlic, tahini and lemon juice.
- Mix well until the eggplant mixture is smooth and creamy.
- Taste and adjust seasonings.
- Spoon baba ghanoush into a serving bowl.
- Drizzle olive oil over the top.
- Sprinkle with paprika.
- Garnish with parsley.
- Make sure that the eggplant is fully cooked and soft
- Use smoked paprika and/or smoked sea salt to enhance the smoky flavor
- Season with your choice of cayenne powder, or sumac seasoning, or chili powder, or paprika or toasted sesame seeds
- Category: Appetizer
- Method: Bake
- Cuisine: Middle Eastern
Keywords: eggplant, keto, low-carb, diabetic, dip, appetizer, baba ganoush, baba ghanoush, Lebanese, cuisine