Baba Ganoush

By August 20, 2015 August 16th, 2019 Gluten Free, Gluten Free, Paleo, Vegan, Vegan

Baba Ganoush is a smoky Middle Eastern roasted eggplant dip with tahini,
garlic, lemon, olive oil and spices.
Baba Ganoush DSC_0554

Eggplants of all sizes, shapes and shades are available in the market right now.  There are beautiful pearly white ones, long thin eggplants a beautiful shade of purple, large round dark purple eggplants that are almost black and even some with stripes.  They come small, large, thin and fat.  What a variety.  Choose an eggplant that is firm and heavy.  This means it is fresh, not dried out.  

One of my favorite  eggplant recipes is baba ganoush. Just put it on the grill for awhile and it cooks up perfectly.  All you need is a bowl, a fork and a knife.   No other equipment  is necessary.

Roasting on an open flame imparts a delicate smoky flavor into the eggplant flesh. The best way is to roast it on your grill.  Alternately you can roast it on the flame of your gas stove. If you do not have a gas stove.

Eggplant DSC_0520

Baba ghanoush is creamy, delicious appetizer that’s gluten free, vegan and paleo. Serve with, crackers, cucumbers, crudite or chips. Your guest will love it.


Baba Ganoush

  • Author: Ingrid DeHart -
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 6 servings 1x


A easy to make classic Middle Eastern appetizer.



  • 2 medium eggplants or 4 small (about 3 pounds )
  • ¼ cup tahini, more if needed
  • 1 cloves garlic, minced
  • ½ tsp Celtic sea salt
  • ¼ cup lemon juice, more if needed
  • ½ tsp ground cumin
  • Pinch of cayenne
  • 1 Tb extra virgin olive oil


  1. Heat grill on medium or prepare a medium hot charcoal fire. Alternately roast on your stove top.
  2. Prick eggplant with a fork in a few places and place on the grill rack.
  3. Grill turning frequently until the skin blackens and the flesh feels soft 15-20 minutes. If the skin is getting black and the eggplant is still not soft turn down the heat to low. You want the eggplant to be soft and mushy but you don’t want the flesh burnt.
  4. Remove eggplant from the grill. Place into a bowl and cover. Let cool or refrigerate overnight.
  5. Once it is cool, peel off and discard the skin and liquid.
  6. Coarsely chop the flesh and put it into a bowl
  7. Using a fork mash the eggplant to a paste.
  8. Smash the garlic on a cutting board with the broad side of a chef’s knife. Place a pinch of salt on the smashed clove, and mash the salt into the garlic until you get a puree. Alternately use a mortar and pestle.
  9. Add the tahini, smashed garlic, lemon juice, salt, cumin and cayenne. Mix well
  10. Taste and add more salt, tahini and/or lemon juice, if needed.
  11. Drizzle olive oil over the top.
  12. Serve with cucumber spears, crudité or chips.


If you don’t have a grill roast on your gas stove top. Place eggplant directly on top of the gas range grate.  Turn the flame to medium. Allow eggplant to roast over the flame for 20-30 minutes, until the skin chars and the inside is soft. Give it a quarter every 5 minutes as it cooks. The larger the eggplant, the longer it will take to roast. Smaller eggplants (like Japanese eggplants) will roast faster. When finished cooking, remove from oven and proceed to recipe.

  • Category: Appetizer
  • Cuisine: Paleo, Vegan, Gluten Free

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