Baba Ghanoush (Vegan & Gluten Free)

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.

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 Middle Eastern Eggplant Dip
• 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 & Gluten Free)

Ingredients For Middle Eastern Eggplant Dip

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 2-4 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

If you love eggplant you've got to check out this Easy Baked Eggplant Parmesan, Air Fried Eggplant Fries, and Garden Fresh Vegetable Lasagna!

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.
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.

If you read this blog consistently you know that I'm kind of obsessed with smoked paprika. I use it to make everything from BBQ Sweet Potatoes to Quinoa Enchilada Casserole to Mustard Egg Salad.

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.

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 2-4 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.

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), 2-4 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

I love to break out the food processor when whipping up a batch of this Green Pasta Sauce, Spinach and Walnut Pesto, and Arugula Pesto!

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!

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 crudites 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
• Southwest Black Bean Corn Dip
• Roasted Butternut Squash Dip

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