Greek Eggplant Dip (Paleo, Dairy-Free, Gluten-Free)

Get my recipes in your inbox and access exclusive freebies. Subscribe here. What happened to Eat Drink Paleo? Read this post. Follow me for everyday healthy food inspiration on Pinterest .

A good baba ganoush is velvety with the smoky, earthy flavours of eggplant, nuttiness of tahini and sparkle of lemon. We know it as a dip but in many countries, it’s also served as a salad dish. It’s naturally gluten-free and dairy-free, perfect for a paleo and Whole30 diet.

paleo baba ganoush recipe

Baba ganoush is originally from the Levant area (Israel, Lebanon, Jordan, Syria). It’s made with chargrilled eggplant (aubergine), lashings of olive oil, lemon juice and (usually) with tahini and various seasoning. You can use the oven to roast or a BBQ to chargrill the eggplant.

This is my simple recipe for a small batch for baba ganush. Some recipes call for an addition of yoghurt or cream but I think it’s gorgeous and perfectly light without dairy.

Print
Baba Ganoush (Paleo, Whole30, Gluten-free)

Baba Ganoush (Eggplant Dip, Paleo, Whole30)

  • Author: Irena Macri | Eat Drink Paleo
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 4 1x

Description

Made with gluten-free and dairy-free ingredients, eggplant-based baba ganoush is perfectly suited to those following a Paleo, Whole30 or Keto diet.


Scale

Ingredients

For roasting the eggplant
1 large eggplant, cut in half, lengthways
2 tbsp olive oil
Other ingredients
1 tbsp Tahini paste (light coloured)
Juice of 1/2 lemon
1 garlic clove, grated or crushed
2/3 tsp sea salt
Pinch of cracked pepper


Instructions

Heat the oven to 200 C / 400 F and bake eggplant, drizzled with olive oil, for 45 minutes or until crispy and dark golden brown. It should be soft on the inside.

Cool the eggplant for about 1 hour and remove the outer skin only. Cut the flesh roughly and place in a food processor or a blender with tahini, lemon juice, garlic, salt, and pepper. Purée until smooth. Serve with a drizzle of olive oil, parsley and some scattered pomegranate to make it extra pretty.



Notes

If you don’t have a food processor, you can use a grater to cut the cooked eggplant flesh into pulp.


Nutrition

  • Serving Size: 2-3 tbsp
  • Calories: 110
  • Sugar: 4 g
  • Fat: 8 g
  • Carbohydrates: 8 g
  • Fiber: 4 g
  • Protein: 2 g
  • Cholesterol: 0 mg

Comments

4 Comments
  1. This is delicious!

    I used little pencil eggplants from my backyard which were a little hard so I doused them with olive oil and salt before baking them which made them gooey and soft, and the olive oil that had soaked into them gave the final product a nice glossy sheen and consistency. I also added another garlic clove as you can never have too much garlic.

    Thank you for this yummy recipe!

  2. I have found there is a key ingredient missing in a lot of Bobaganuch recipes and since adding it to mine, omg does it pop with a lovely referring citrus sour flavour, sumac! You can even find a great pepper sesame sumac blend called Zaatar seasonigs, you must must must try it!

  3. Thanks for all the great recipes. Is there any substitute that you can think of that could make something similar to this dish or humus without using eggplant or chickpeas? Obviously, chickpeas are not paleo, but I have found that eggplant seems to give me a stomach ache. I’m not sure why, but I avoid it because of that. However, like you, I love the texture and taste of dips like this one.

See all comments »

Leave a Reply

Your email address will not be published. Required fields are marked *

You Might Also Like