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Oil Free Baba Ganoush on a plate

Baba Ganoush

Megan Calipari
This Oil Free Baba Ganoush is gluten-free, tahini-filled and so easy to make! Its delicious as a dip for veggies, crackers or pita.
Prep Time 10 mins
Cook Time 45 mins
Course Appetizer, Snack
Cuisine Lebanese
Servings 2 Cups

Equipment

  • 1 Baking Tray
  • 1 Food Processor
  • 1 Fine Mesh Strainer
  • 1 Spatula

Ingredients
  

  • 2 Medium Eggplants about 2 pounds
  • 1 Large Clove of Garlic
  • Cup Tahini
  • ¼ Cup Lemon Juice
  • ½-3/4 teaspoon Kosher Salt
  • Black Pepper to Taste

Instructions
 

  • Preheat oven to 425* F. Pierce each eggplant with a paring knife at least 10 times each.
  • Roast the whole eggplants for 40-45 minutes or until the eggplants are completely soft all the way through. You will know that they are soft if you press one with your finger and it deflates.
  • Allow to cool until you can handle them.
  • To peel the eggplants, cut them in halk and use a spoon to scoop the flesh out. Scoop the eggplant directly in to a strainer.
  • Allow the eggplant to sit in the strainer for 15 minutes to release any excess liquid.
  • Into the bowl of a food processor, combine eggplant, tahini, garlic and lemon juice. Blend on high for 1 minute.
  • Scrape the sides of the bowl down and add salt and pepper.
  • Blend on high for another 30 seconds.
  • Serve immediately or transfer to a container to a container with an airtight lid and store in the fridge for up to 4 days.
Keyword gluten free, Oil Free Baba Ganoush