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

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.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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
Save Recipe


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



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


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.


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


  • 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
Irena Macri
By Irena Macri

About the author: Hi, I’m Irena Macri. I share easy, delicious recipes with a healthy twist. I’ve been food blogging for over 10 years and have a Diploma in Nutrition & Weight Management. I believe in a balanced diet with an occasional cookie and cheesy pasta. More about me here. Sign-up for my newsletter and subscriber freebies.

PS. Some posts contain affiliate links, which means I receive a small commission for purchases made through these links.

Comment or Rate This Recipe

Made the recipe? Please leave a rating as it helps other readers to discover this dish. You don’t need to leave a comment if rating a recipe, unless it’s 3 stars or below.

Leave a Reply

Your email address will not be published.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

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


  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.

  4. Om my Irena, what a gorgeous recipe, so so delicious and super easy. Really appreciate you sharing, I always know your recipes are going to be a success, thank you!

See all comments »

You Might Also Like

Share via
Copy link
Powered by Social Snap