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–+ servings

Simple Baba Ganoush

Simple 5-ingredient baba ganoush that doesn’t require a grill or gas stove. This new method saves you time and energy and is JUST as delicious — if not more — than the original. Naturally vegan and gluten-free.
Author Minimalist Baker
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Dipping a radish slice in a bowl of Baba Ganoush
4.67 from 156 votes
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Course Appetizer, Dip, Snack
Cuisine Gluten-Free, Mediterranean-Inspired, Middle Eastern-Inspired, Vegan
Freezer Friendly No
Does it keep? 2-3 Days

Ingredients

  • 1 medium eggplant*
  • Sea salt
  • Olive oil (for roasting)
  • 2-3 Tbsp lemon juice (1 medium lemon yields ~3 Tbsp juice)
  • 1 large clove garlic (grated or finely minced)
  • 2 Tbsp tahini
  • 2 Tbsp fresh cilantro, parsley or basil (optional // chopped)
US Customary - Metric

Instructions

  • Preheat oven to high broil (or medium if you have the ability) and position a rack at the top of the oven.
  • Slice your eggplant into 1/4 inch rounds and sprinkle with sea salt and place in a colander in the sink to drain any excess liquid. After 10 minutes, rinse slightly and then pat dry between two towels.
  • Arrange on a baking sheet and drizzle with olive oil and a pinch of sea salt. Roast for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown. Remove from pan, stack and wrap the rounds in foil to lock in moisture – wait 5 minutes.
  • Peel away most of the skin of the eggplant (a little is OK) and add flesh to a food processor. It should be soft and tender and the skin should come off easy.
  • Add lemon juice, garlic, tahini, a pinch of salt and mix until creamy. Add herbs last and pulse to incorporate. Taste and adjust seasonings as needed. I added a bit more tahini and another pinch of salt.
  • Serve with pita and/or pita chips or veggies (for gluten-free friendly option). Will keep covered in the fridge for several days.

Video

Notes

*You can sub 3/4 of a large eggplant for the 1 medium eggplant.
*Eggplant drying method adapted from Pioneer Woman.
*Recipe adapted from Ellie Krieger
*Nutrition information is a rough estimate calculated with 1 Tbsp olive oil for roasting and without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1 Servings Calories: 114 Carbohydrates: 11.1 g Protein: 2.8 g Fat: 7.7 g Saturated Fat: 1.1 g Polyunsaturated Fat: 2.2 g Monounsaturated Fat: 4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 48 mg Potassium: 374 mg Fiber: 5 g Sugar: 5.5 g Vitamin A: 50 IU Vitamin C: 10.7 mg Calcium: 50 mg Iron: 1.1 mg