Baba Ghanoush (Low Carb, Vegan)

Easy and Delicious Baba Ganoush

Usually, dips and spreads are not the pinnacle of health. Not the case with baba ganoush. This Middle Eastern spread is vegan, low carb, and gluten free, making it a great candidate for a pot luck or party. But in addition to being wonderfully healthy, it tastes amazing. This eggplant based spread is smoky, creamy, and rich. It’s great paired with pita, chips, veggies, or even on a sandwich! Honestly, I can’t recommend it highly enough. I even think eggplant haters might enjoy it.

How do I make baba ganoush?

Luckily, making baba ganoush is extremely simple. Grill some eggplant until it’s tender and stabbable, then chop it open and let some of the liquids drain out. Peel the eggplant and throw the flesh in a food processor with a few other ingredients! Simple, delicious, and super healthy.

What’s the best way to cook the eggplant?

If you have a grill, I absolutely recommend using it here. In my opinion, it’s the best way to get that smoky taste that’s so integral to baba ganoush. But if you don’t have a grill, fear not. You can achieve a similar texture by halving and roasting your eggplants face down. I’ve even seen people cook whole eggplant over a stove burner. So you’ve got a few options. Today, however, I’m going to focus on the grill method.

Baba Ghanoush (Low Carb, Vegan)

Baba Ganoush (Low Carb, Vegan)


  • Grill


  • 2 medium Eggplants (about 1lb)
  • 2 cloves Garlic
  • 1-2 tbsp Lemon juice
  • 2 tbsp Tahini
  • 1/2 tsp Salt
  • 1/4 tsp Freshly ground black pepper
  • Italian parsley (to garnish)
  • Olive oil (to drizzle)
  • 1 pinch Smoked paprika (to garnish)
  • 1 pinch Flaky sea salt (to garnish, if desired)


  • Fire up the grill on medium-high heat. Brush it with a bit of olive oil and place both whole eggplants directly onto the grill and cook for about 30-40 minutes, turning every so often for even cooking.
  • Once the eggplants are soft and can easily be stabbed with a knife, pull them off the grill and chop them in half. Put them in a colander for at least 15 minutes in order to let some of the excess liquid drain out.
  • Peel the skin off the eggplants (it should come off easily), and put the flesh into a food processor, along with the garlic, lemon juice, tahini, salt, and pepper. Pulse until it's reached the desired texture. I like mine to be super smooth, but if you enjoy a bit more texture, that's fine too!
  • Transfer for a bowl and garnish with a sprinkling of smoked paprika, a nice little drizzle of olive oil, a bit of flaky sea salt, and a few pieces of torn parsley. Now enjoy!

And that’s it! This dish is great to share with friends, or just to bring to work for a healthy snack. It can be enjoyed with fresh pita, crackers, or an assortment of veggies (carrots, cucumbers and radishes are some favorites of mine).

If you end up making this, let me know either in the comments or on Instagram! I always love chatting with you!

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