Whole30 Baba Ganoush
Experience the smoky, creamy delight of Whole30 Baba Ganoush—an irresistible eggplant dip that's as nutritious as it is flavorful. Perfectly roasted eggplants form the base of this recipe, their charred skin imparting a deep smokiness to the tender flesh. Enhanced with rich tahini, bright lemon juice, and aromatic spices like cumin and smoked paprika, this dairy-free, gluten-free, and paleo-friendly spread is a true crowd-pleaser. With just 10 minutes of prep and 40 minutes of roasting, it’s an easy-to-make dip that pairs beautifully with fresh vegetables or serves as a versatile spread for your Whole30 journey. Garnished with a drizzle of olive oil and fresh parsley, this dip offers the perfect balance of indulgence and wholesome eating.
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Recipe Information
Ingredients
- 2 large eggplants
- 2 tablespoons extra virgin olive oil
- 1 tablespoon tahini
- 2 garlic cloves, minced
- 3 tablespoons lemon juice
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 1 teaspoon sea salt
- 0.25 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 425°F (220°C).
Line a baking sheet with parchment paper. Prick the eggplants all over with a fork to allow steam to escape during roasting.
Place the eggplants on the prepared baking sheet and roast in the preheated oven for about 35-40 minutes, turning halfway through, until the skin is charred and the flesh is soft and collapses to the touch.
Remove the eggplants from the oven and let them cool until they are easily handled.
Once cooled, cut the eggplants in half lengthwise and scoop out the soft flesh into a mixing bowl, discarding the charred skin.
Add the olive oil, tahini, minced garlic, lemon juice, ground cumin, smoked paprika, salt, and black pepper to the bowl with the eggplant flesh.
Use a fork or potato masher to blend all the ingredients together until a creamy, slightly chunky texture is achieved. Alternatively, you can pulse the mixture in a food processor for a smoother consistency.
Taste and adjust seasoning, adding more lemon juice, salt, or pepper if desired.
Transfer the baba ganoush to a serving bowl, drizzle with a little extra olive oil, and garnish with chopped parsley.
Serve at room temperature with fresh vegetables or as a savory spread.
Nutrition Facts
Calories |
607 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2374 mg | 103% | |
| Total Carbohydrate | 65.3 g | 24% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 29.8 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1312 mg | 101% | |
| Iron | 5362.2 mg | 29790% | |
| Potassium | 2714 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
