Eggplant Dip (Keto, Vegan, GF)

by Kendall
2.5 cups
35 min

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This Lebanese inspired Eggplant Dip, or baba ganoush, is a simple but tasty dish of eggplant, tahini, lemon, garlic and spices and makes a great dip or spread. Made from simple ingredients that are keto, gluten-free and vegan, it’s the perfect snack or party appetizer when entertaining a group with a variety of dietary restrictions.

Summer is the season for eggplant and baba ganoush is one of my favourite ways to enjoy this nightshade. Recipe instructions call for broiling, but you can also grill the eggplant on the barbecue for some extra smokey, summery flavour!

How do you make Baba Ganoush from scratch?

I used to shy away from making baba ganoush because I assumed it was a time-consuming and tricky process. But, after discovering I had a chickpea allergy, I was determined to find a replacement to my hummus addiction.

When I was developing this recipe, I wanted to make something super simple that didn’t take much time or effort. The result is this eggplant dip that only requires eight ingredients and about half an hour of your time!

I aim for about two pounds of eggplant for this dip, but don’t worry if you have a little more or less. To begin, slice the eggplants lengthwise into four pieces and lay them on a broiler pan. Drizzle with avocado oil and place them on the middle rack of the oven to broil for 30 minutes. Halfway through cooking, flip the slices and broil the other side. Having tried both baking and broiling, I prefer the taste that broiling creates- it gives the skins a nice smokey flavour.

Some recipes will have you scoop the flesh of the eggplant out and discard the skins, but I prefer baba ganoush with the skins included. Once the roasted eggplant cools enough to handle, cut the slices, including the skin, into bite size pieces and gently press through a mesh strainer. You just want to get a bit of the liquid out- don’t worry about getting it all.

Once strained, add the eggplant to a food processor with the tahini, lemon, garlic, cumin and salt and blend until mostly smooth. Scoop the eggplant dip into a serving bowl, top with some parsley and drizzle with olive oil.

What Can I do with Baba Ganoush?

Similar to hummus, baba ganoush, makes a great appetizer when served with pita, crackers, or sliced veggies. Unlike hummus, though, this dip is keto, gluten-free, vegan and whole30. For that reason, it’s perfect for a crowd with multiple dietary restrictions, especially if anyone has a chickpea sensitivity.

Baba ganoush can also be served as a spread on sandwiches or as a topping on salads. Use my Keto Falafel in a wrap or on greens and serve with a big scoop of this eggplant dip for a delicious Middle Eastern-inspired meal!

How long can you keep Eggplant Dip?

The great thing about this dip is it seems to only get better with time as the smokiness of the eggplant become more intense. You can quickly prepare it the day of, or make it a day or two in advance. This baba ganoush will stay fresh in the fridge for up to one week but should never be frozen.

Looking for other tasty dips to serve as a snack or appetizer? Try one of these healthy options:

If you make this Eggplant Dip, please rate it and add your comments below. And tag @thebespokebites in your photos and videos on Instagram and Facebook for a chance to be featured!

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Eggplant Dip (Keto, Vegan, GF)
Recipe details
  • 2.5  cups
  • Prep time: 5 Minutes Cook time: 30 Minutes Total time: 35 min
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  • 2 medium eggplants; about 2 lbs
  • 3 tablespoons avocado oil
  • 1/4 cup tahini paste
  • 3 tablespoons freshly squeezed lemon juice
  • 2 cloves garlic
  • 1/2 teaspoon dried cumin
  • 1/2 teaspoon salt
  • 2 tablespoons freshly chopped parsley

Preheat the oven broiler and adjust the oven rack to the middle position. Cover a broiler pan with a piece of parchment paper.
Cut the ends off the eggplants and slice each lengthwise into four pieces. Place skin side down on the broiler pan and drizzle with half the avocado oil. Place the pan in the oven and broil for 15 minutes.
Remove the pan from the oven and flip the eggplant slices. Drizzle with the remaining avocado oil. Return to the oven and broil another 15 minutes. The eggplant skins should start to blister. Remove from the oven and set aside to cool.
Once cool enough to handle, cut the roasted eggplant into bite size pieces and drain the excess liquid by letting them sit in a mesh strainer.
Transfer strained eggplant to a food processor and add the tahini, lemon juice, garlic, cumin and salt. Blend until smooth. Scoop out into a bowl, top with parsley and serve.
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