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Home » Recipes » Appetizer Dips

Baba Ghanoush (Vegan and Gluten Free)

Dated: July 2, 2020 Last Modified: March 20, 2025 This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Smoky Baba Ghanoush

Smoky Baba Ghanoush recipe is the best Middle Eastern appetizer! It's vegan, gluten free, and easy to make. Perfect served as a dip with pita!

If you've never tried Baba Ghanoush all I can say is that you're missing out. This Middle Eastern eggplant dip is out of this world. It's so simple to prepare and makes for a great appetizer. Smoky Baba Ghanoush is also a perfect way to utilize eggplant.

Baba ghanoush with topped with smoked paprika next to crostini.

I literally planted four eggplant plants in the garden this year for the sole purpose of being able to enjoy this stuff All. The. Time.

I used to work at a Middle Eastern restaurant and would bring a small plate of it home with me along with a couple falafel balls at the end of my shifts.

This particular restaurant made some of the BEST baba ghanoush ever and I've been on a life-long quest to create a recipe that fills the void now that I no longer work there.

I feel like I'm at least somewhere along the right track with this version.

Jump to:
  • Ingredients For Baba Ghanoush
  • How To Make Baba Ghanoush
  • How To Roast Eggplant In The Oven
  • How To Roast Garlic
  • Combine The Ingredients In A Food Processor
  • What Does Baba Ghanoush Taste Like?
  • What To Serve With Eggplant Dip
  • How Long Does Baba Ghanoush Last In The Fridge?
  • Baba Ghanoush (Vegan and Gluten Free)
Eggplant cut in half and topped with olive oil on foil lined baking sheet.

Ingredients For Baba Ghanoush

Eggplant (or aubergine) is one of my favorite things to grow in the garden. It's super low maintenance - One plant provides tons of fruit (yes, eggplant is a fruit) and never has any trouble with pests or rot or other garden woes.

If you do grow eggplant, you may find yourself wondering what to do with all of it once it starts producing.

The great thing about eggplant is that it's kind of a blank canvas. It soaks up just about any flavor you add to it. Eggplant is hearty and meaty but kind of delicate at the same time.

In addition to the eggplant you only need a few other ingredients to make this tasty dip!

Here's what you'll need to make it.

  • 2 large Eggplants
  • 2 Tbsp. Olive Oil
  • 4 Tbsp. Tahini
  • 1 Bulb Garlic (this recipe calls for 4-6 cloves of roasted garlic) (or 1-2 cloves fresh garlic)
  • 1-2 Lemons
  • ½ tsp. Kosher Salt
  • ½ tsp. Smoked Paprika
  • Gluten Free Baguette, Crackers, Pita, or any kind of bread for serving

Love eggplant? Check out these recipes!

  • Baked Eggplant Parmesan
  • Air Fryer Eggplant Parmesan Fries
  • Garden Fresh Vegetable Lasagna
  • Grilled Eggplant Sandwiches
Halved eggplant on foil lined baking sheet with slits cut in skin.

How To Make Baba Ghanoush

Traditionally, Baba Ghanoush is roasted over a flame giving the dip its characteristic smoky flavor.

To keep things simple this recipe roasts the eggplant and the garlic in the oven and my trick for achieving that smokiness is to add a healthy amount of smoked paprika.

  1. Start by heating the oven to 400 degrees Fahrenheit.
  2. As the oven is heating, remove the stems (located on top of the eggplant) with a knife. Cut the eggplants in half lengthwise and place it skin-side down onto a baking sheet covered in foil.
  3. Drizzle ½ Tbsp. or so of olive oil over each eggplant half (there should be 4 eggplant halves). Brush the olive oil evenly onto the fleshy part of the eggplants using a basting brush. (The olive oil will prevent the eggplants from sticking to the foil as they roast).
  4. Once the halves are brushed with oil turn them over so they are skin-side up. Cut 6-8 slits through the skin of the eggplant with a small knife (this will help steam escape as they roast).
  5. Place the baking sheet in the oven and roast for 40-45 minutes. The eggplant will soften as it bakes.

A Few Things

  • Cooking times may vary slightly depending on the size of the eggplants. Larger eggplant halves may require slightly longer roasting time.
  • Roasting the eggplant on foil makes for an easier cleanup. The eggplant gets a bit messy as it roasts and can stick to the pan.
Roasted eggplant halves on foil lined baking sheet.

How To Roast Eggplant In The Oven

The process of roasting eggplant is kind of like roasting squash. You can tell it's done when the skin is easily pierced with a knife.

The inside flesh of the eggplant should be a bit mushy, not firm when it's done.

  1. After it has baked, remove the pan from the oven and flip the eggplant over with a spatula. Yes, it looks kind of funky (that's normal).
  2. Scoop the flesh into a mixing bowl. You can throw it all in there - The soft inner flesh and the caramelized outer flesh, the seeds, and the oils that have seeped out. The only part you don't want is the skin itself.
  3. Once you have done this, let the eggplant cool for 5-10 minutes before mixing it with the other ingredients.
Garlic bulb with top removed on piece of tinfoil.
Garlic bulb wrapped in tinfoil.
Roasted garlic bulb on piece of tinfoil.
One clove of roasted garlic removed from garlic bulb on piece of tinfoil.

How To Roast Garlic

This baba ghanoush can be made with either roasted or fresh garlic, but I find the flavor of roasted garlic to be optimal. Roasting the garlic brings out the natural sweetness and calms down its pungent flavors.

The process is super easy and the garlic can be roasted at the same time as the eggplants.

  1. To roast the garlic, cut the top off 1 bulb of garlic.
  2. Remove any of the loose or dry outer leaves of the garlic bulb and discard.
  3. Pour a small amount of olive oil over the top of the garlic bulb.
  4. Loosely wrap the garlic bulb in a piece of tinfoil and place it on the same baking sheet as the eggplants.
  5. Roast it for the same amount of time as the eggplants (40-45 minutes).
  6. Once cooled, remove 4-6 cloves (or as many cloves as you like) of it and add to a food processor with the rest of the ingredients.

You can also use fresh garlic if you prefer.

If using fresh garlic, use 1-2 cloves and grate them into the food processor using a Microplane zester, or be sure to mince them very finely, so that there aren't large chunks of raw garlic in your baba ghanoush.

Eggplant dip mixed together in food processor.

Combine The Ingredients In A Food Processor

Once the scooped eggplant has cooled a bit it's time to combine it with all the other ingredients in a food processor to create a dip.

  1. In a food processor combine the cooled eggplant, 4 Tbsp. tahini paste, the juice of 2 lemons (careful to avoid adding the seeds when squeezing the lemons), 4-6 cloves roasted garlic (or 1-2 cloves fresh garlic grated with a microplane), ½ tsp. kosher salt, and ¼ tsp. smoked paprika.
  2. Pulse the food processor until the mixture forms a paste. It's important not to 'over pulse' the baba ghanoush or it will become too mushy. Pulsing it 10-15 times should give you the right consistency.

What Can I Make With Leftover Roasted Garlic?

You will end up with extra roasted garlic when making this recipe, which really isn't a problem at all, because roasted garlic is a great thing to have on hand.

Roasted garlic lasts for up to 2 weeks stored in an airtight container in a fridge and can be added to all kinds of dishes for extra flavor.

Here are some great ideas to use up any leftover roasted garlic:

  • Roasted Garlic Lemon Dressing
  • Roasted Garlic Butter
  • Roasted Garlic Edamame Hummus
Scoop of baba ghanoush lifted from food processor with blue spatula.

What Does Baba Ghanoush Taste Like?

The key to delicious Baba Ghanoush is the right texture - It should be slightly chunky and creamy at the same time.

The tahini paste helps to give it a creamy texture. Tahini is a condiment made from ground sesame seeds - Basically like peanut butter but made from sesame seeds instead of peanuts.

You can find tahini paste in most grocery stores nowadays or it can be purchased online.

Baba Ghanoush has a very distinct flavor that I find addicting. It's smoky, tangy, savory, bright, and decadent all at the same time.

It tastes a little like hummus with a richer and deeper flavor profile.

If you like tahini check out this Tahini Roasted Cauliflower, Grilled Vegetable Salad, and Chicken Kofta Kebabs!

Baba ghanoush with smoked paprika next to crostini on serving platter.

What To Serve With Eggplant Dip

Once it's reached the right consistency the dip is ready to serve. Add another ¼ tsp. of smoked paprika on top of the Baba Ghanoush for extra smoky flavor and a deep red color.

You can serve this dip the same way you would hummus.

I love it served with toasted baguette slices, crackers, or some kind of bread. You can choose any variety of gluten free breads or crackers of regular bread if gluten isn't an issue for you.

Fresh vegetables like carrots, celery, radishes, snap peas, or any kind of crudités work great if you'd like to keep things low-carb.

Baba Ghanoush is vegan and gluten free making it a great healthy option for parties!

Looking For More Healthy Dips? Check out these recipes!

  • Roasted Mushroom Tapenade
  • Lemony Spinach Artichoke Dip
  • Kalamata Olive Tapenade
  • Smoky Poblano Avocado Dip
  • Italian White Bean Dip
Scoop of baba ghanoush on crostini lifted from small white bowl.

How Long Does Baba Ghanoush Last In The Fridge?

Baba Ghanoush lasts 3-4 days stored in an airtight container in the fridge.

I love to whip up a batch and enjoy it as a snack for a couple of days (if it lasts that long, that is).

You can also double this recipe if you're serving a crowd.

If you like Mediterranean flavors be sure to check out this Mediterranean Potato Salad, Marinated Tomato Salad, Mediterranean Veggie Naan Pizza, and Vegetarian Mediterranean Pasta!

Looking For More Eggplant Recipes? Don't Miss These!

Baingan Bharta Roasted Eggplant Subzi

Easy Caponata

Middle Eastern Stuffed Eggplants

Zucchini Tomato Eggplant Bake

Crispy Eggplant Stacks

Baba ghanoush with topped with smoked paprika next to crostini.

Baba Ghanoush (Vegan and Gluten Free)

Christine Rooney
Smoky Baba Ghanoush recipe is the best Middle Eastern appetizer! It's vegan, gluten free, and easy to make. Perfect served as a dip with pita!
4.86 from 7 votes
Print Recipe Pin Recipe Save Recipe Saved Recipe!
Prep Time 5 minutes mins
Cook Time 45 minutes mins
Total Time 50 minutes mins
Course Appetizer
Cuisine Middle Eastern
Servings 2 cups
Calories 442 kcal

Equipment

  • Food Processor

Ingredients
 
 

  • 2 large eggplants Italian or globe eggplants
  • 2 Tbsp. olive oil
  • ¼ cup tahini paste
  • 1-2 lemons juice only
  • 1 bulb garlic roasted (recipe calls for 4-6 cloves roasted or 1-2 cloves fresh)
  • ½ tsp. kosher salt
  • ½ tsp. smoked paprika split
  • 1 package gluten free baguette or crackers or bread of choice for serving

Instructions
 

  • Heat the oven to 400 degrees Fahrenheit.
  • Line a large baking sheet with foil.
  • Remove the stems (located on top of the eggplant) with a knife. Cut the eggplants in half lengthwise and place it skin-side down onto a baking sheet covered in foil.
  • Drizzle ½ Tbsp. or so of olive oil over each eggplant half (there should be 4 eggplant halves). Brush the olive oil evenly onto the fleshy part of the eggplants using a basting brush. 
  • Once the halves are brushed with oil turn them over so they are skin-side up. Cut 6-8 slits through the skin of the eggplant with a small knife (this will help steam escape as they roast).
  • To roast the garlic, cut the top off 1 bulb of garlic. Remove any of the loose or dry outer leaves of the garlic bulb and discard. Pour a small amount of olive oil over the top of the garlic bulb. Loosely wrap the garlic bulb in a piece of tinfoil and place it on the same baking sheet as the eggplants.
  • Place the baking sheet in the oven and roast for 40-45 minutes. The eggplant will soften as it bakes and should be easily pierced with a knife.
  • Roast it for the same amount of time as the eggplants (40-45 minutes). Once cooled, remove 4-6 cloves (or as many cloves as you like) of it.
  • After the eggplant has baked, remove the pan from the oven and flip the eggplant over with a spatula. Scoop the flesh into a mixing bowl (the skin of the eggplant is not used). Allow the eggplant cool for 5-10 minutes before mixing it with the other ingredients.
  • In a food processor combine the cooled eggplant, 4 Tbsp. tahini paste, the juice of 2 lemons (careful to avoid adding the seeds when squeezing the lemons), 4-6 cloves roasted garlic (or 1-2 cloves garlic grated with a microplane), ½ tsp. kosher salt, and ¼ tsp. smoked paprika.
  • Pulse the food processor until the mixture forms a paste. It’s important not to ‘over pulse’ the baba ghanoush or it will become too mushy. Pulsing it 10-15 times should give you the right consistency.
  • To Serve: Serve the baba ghanoush in a serving bowl with toasted bread or crackers of choice. Fresh vegetables are also a great option. Sprinkle the remaining ¼ tsp. of smoked paprika over the top for extra flavor and color.

Notes

Recipe can be doubled to serve more people.
Feel free to adjust the salt levels as needed.
You can add as many or as few cloves of roasted garlic as you like. See copy above for ideas to use up leftover roasted garlic.
Leftover roasted garlic may be stored in an airtight container in the fridge up to 2 weeks and used as needed.
If using fresh garlic, grate with a Microplane zester or mince finely with a knife to avoid large chunks of raw garlic in your baba ghanoush.
 

Nutrition

Serving: 1cupCalories: 442kcalCarbohydrates: 39gProtein: 11gFat: 32gSaturated Fat: 4gSodium: 261mgPotassium: 1287mgFiber: 17gSugar: 18gVitamin A: 712IUVitamin C: 40mgCalcium: 97mgIron: 3mg
Keyword smoky baba ghanoush, eggplant dip, roasted garlic baba ghanoush
Tried this recipe?Let us know how it was!

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About Christine

My name is Christine Rooney. I live in rural Minnesota with my husband. I own and operate The Rustic Foodie and work as a freelance photographer and writer. I like my food to be like anything else in life - down to earth and full of flavor.

Reader Interactions

Comments

  1. Kelly Asche

    September 11, 2017 at 3:52 pm

    5 stars
    I roasted the eggplants, whole, on the grill for about 30 - 45 minutes. This worked out well! The smoked paprika is fantastic in this dish. It intensifies the roasted flavors and makes it even more savory. Great recipe!

    Reply
  2. Liz McCauley

    August 23, 2018 at 4:43 am

    What is tahini ? Can I substitute something else thanks

    Reply
    • Christine

      August 24, 2018 at 2:27 am

      Hi Liz - Tahini is a paste made of ground sesame seeds. It's kind of like sesame seed peanut butter. It sounds like peanut or almond butter could be a substitute. I've never tried substituting it with anything else but did come across this guide that might help! https://tastessence.com/good-substitutes-for-tahini

      Reply
  3. Mikayla

    July 07, 2020 at 11:45 pm

    5 stars
    We loved this! I've always been a bit wary of eggplant but I got a few from a friends garden and I am SO glad I chose this to make with them. I don't think I'll ever go back to hummus!

    Reply
    • Christine

      July 14, 2020 at 2:31 am

      Hi Mikayla - So glad you enjoyed and thank you for the feedback! Yes, there is nothing like freshly made baba ghanoush! 🙂

      Reply
4.86 from 7 votes (5 ratings without comment)

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Smoky Baba Ghanoush

Thanks for stopping by! My name is Christine Rooney. I live in rural Minnesota with my husband. I own and operate The Rustic Foodie and work as a freelance photographer and writer. I like my food to be like anything else in life - down to earth and full of flavor.

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