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Oil-Free Baba Ganoush
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Simple Oil-Free Baba Ganoush

Course Appetizer, Dip, Spread
Cuisine Mediterranean, Middle Eastern, Vegan
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 1 and 1/2 cups
Author Deb Delozier | Vegelicious Kitchen


  • 2 medium "plump" eggplants
  • 1 tsp salt, more to taste
  • 4 Tbsp fresh lemon juice
  • 3 - 4 Tbsp roasted tahini
  • 2 - 3 pinches cumin, or more to taste
  • 1 - 2 cloves garlic
  • 1 - 3 tiny drops liquid smoke, optional, BUT adds a nice depth of flavor


For The Eggplant

  • Preheat your oven to 425 degrees F
  • Prepare a baking sheet with parchment paper and pierce your eggplants in multiple places with a fork or sharp pointed knife and place on the baking sheet
  • Bake for about 50 -60 minutes until they start to shrivel and are very soft when pierced
  • Remove them from the oven when done and place the baking sheet on a wire cooling rack to let the eggplants cool enough to handle
  • Cut each eggplant in half lengthwise and scoop out the inside into a bowl

For The Baba Ganoush Dip/Spread

  • Add the eggplant and the rest of the ingredients to a food processor with the metal S blade or a high speed blender like a Vitamix and process or blend to the desired consistency.