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Bowl of oil-free Baba Ganoush topped with paprika and parsley, surrounded by cherry tomatoes, cauliflower, and colorful bell peppers on a yellow plate.

The Best Baba Ganoush (Oil-Free Option!)

Delaney Marie
This Baba Ganoush is a creamy eggplant dip that’s easy to make at home, completely vegan, and has an oil-free option! Perfectly roasted eggplant & garlic come together with tahini and simple seasonings to make a nutritious & flavorful dip. Enjoy it as an appetizer paired with pita or fresh veggies, or add it to any Mediterranean-inspired meals for a boost of plant-based flavor!
*Note that From Start to Finish is an estimate that includes time to preheat your oven, prep your ingredients, and follow recipe directions.
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From Start to Finish1 hour
Servings6 servings

Ingredients

  • 2 medium eggplants - (approximately 2 lbs total), peeled and sliced into ½ inch thick discs
  • 1 garlic bulb
  • 3 tablespoon lemon juice
  • ¼ cup tahini
  • ½ teaspoon salt
  • ¼ teaspoon cumin
  • ⅛ cup water

Optional, for garnish:

  • pinch of paprika
  • 2 tablespoon parsley - roughly chopped

Instructions

  • Preheat oven to 425F.
  • Prep the eggplant and garlic: Line a baking sheet with a silicone baking mat or foil. Arrange the eggplant slices in a single layer on the baking sheet (this may require two baking sheets depending on the size of your eggplants).
    Remove any loose, papery outer layers from the garlic bulb, while keeping all cloves attached to each other. Slice your entire head of garlic in half (so that all cloves are chopped in half and you have two large chunks). Place both halves cut-side up on a small piece of foil, loosely wrap with the foil, and add this packet to the baking sheet with the eggplant.
    (*Note: if you are not oil free and would like to brush a bit of oil onto each eggplant to enhance its flavor you may do that here, but this is completely optional and is still delicious without it!)
  • Roast the eggplant and garlic: Roast the eggplant & garlic in the oven for 20 minutes. Carefully flip the eggplant slices, place tray back in the oven, and roast for another 10-15 minutes, until the eggplant is lightly browned.
    Carefully unwrap the foil from around the garlic and let the eggplant and garlic cool for about 10 minutes, until the garlic is cool enough to handle.
  • Blend: Once the garlic has cooled, gently squeeze each clove at the base to release the soft, roasted garlic from its skin. Discard the skins and add the soft garlic to a food processor.
    Add the roasted eggplant, lemon juice, tahini, salt, and cumin to the food processor as well. Pulse until smooth.
    Gradually add water as you blend to get it nice and creamy - it's okay if you don't use all the water, or if you need a little extra. Give it a taste test and add more salt as needed.
  • Serve: Transfer to serving bowl, sprinkle optional paprika and parsley on top, and serve as you wish!
Did you make this recipe?Mention @joyfulbalanceofficial on Instagram and show the world your plant based creation!