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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


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
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