Baba Ganoush is a delicious, easy-to-make appetizer if there is an abundance of eggplant in your garden or if you got an eggplant from the farmers market but do not know of any eggplant recipes! This recipe is oil free, grain free, and vegan, and it would be a yummy dish to take to a summer dinner with friends!
Baba Ganoush is a traditional Middle Eastern dish made with eggplant cooked over an open flame, tahini, olive oil, and various spices. Although baba ganoush recipes usually call for olive oil, in order to make my variation of this traditional food oil-free, I omitted the olive oil and increased the tahini. However, feel free to add olive oil to the recipe if you want!
Additionally, because I could not cook my eggplant over an open flame, I roasted the eggplant in the oven at a very high heat until the eggplant was cooked completely through. When the skin begins to wrinkle and the eggplant look a bit like it is shriveling up, that is when the eggplant is done roasting!
If you try this recipe, let me know! I would love to see your comments and ratings on this recipe. In addition, you can tag photos of your dishes for me to see on Instagram using #shalomhomestead.
Best wishes and shalom, friends!
- 1 large eggplant
- ½ cup tahini
- ¼ cup lemon juice
- ½ cup fresh parsley, chopped
- 2 cloves garlic
- ½ tsp smoked paprika
- salt and pepper to taste
- Preheat the oven to 450˚F and line a baking sheet with parchment paper.
- Cut the top off the eggplant and slice the eggplant into two halves. Place the halves on the baking sheet and, using the knife, poke holes in the eggplant skin to let the steam escape while baking.
- Bake the eggplant for 30 minutes or until the skin starts to shrivel up and the eggplant is very soft.
- Remove from the oven and let cool completely.
- Peel the eggplant skin off the eggplant and place in a blender.
- Add all of the remaining ingredients except salt and pepper and blend until smooth, stopping to scrape down the sides as needed.
- Once the baba ganoush is blended, add salt and pepper to taste and blend again.
- Best served fresh with sliced veggies, crackers, or bread.
- Store any leftovers in the refrigerator.