Vegan, Gluten-Free Baba Ghanoush Without Tahini

Baba ganoush in a bowl with pita bread wedges

The Spruce / Anastasiia Tretiak

Prep: 50 mins
Cook: 45 mins
Total: 95 mins
Servings: 6 servings
Nutrition Facts (per serving)
29 Calories
0g Fat
7g Carbs
1g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 29
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 7g 2%
Dietary Fiber 3g 12%
Protein 1g
Calcium 18mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Baba ghanoush is a roasted eggplant dip popular in the Mediterranean and Middle Eastern cuisine, that is traditionally vegan and gluten free. Many recipes include tahini as an ingredient, but you can make it without tahini. There are myriad local and regional variations of how to do it; there's not really one right or wrong way to prepare this dish. The only truly essential ingredient in baba ghanoush is eggplant, which is roasted to achieve the dish's signature smoky taste. Everything else varies from recipe to recipe. 

This baba ghanoush recipe has no oil and no tahini, making it a fat-free vegetarian and vegan appetizer or dip that you can enjoy anytime. In addition, all of the ingredients are naturally gluten free, but you will probably want to read the ingredients on your onion powder carefully to see if there are any gluten-containing hidden additives. 

Serve it with some wedges of fresh pita bread or pita chips.

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Ingredients

  • 2 medium-sized eggplants
  • Olive oil, for drizzling, optional
  • 2 tablespoons lemon juice
  • 1/4 teaspoon cumin
  • 1/2 teaspoon fresh parsley, chopped
  • 1 teaspoon onion powder
  • 5 cloves garlic, minced; preferably roasted

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 400 F.

    Ingredients for baba ghanoush
    The Spruce / Anastasiia Tretiak
  2. Slice each of the eggplants in half and pierce with a fork in several places.

    Sliced eggplants

    The Spruce / Anastasiia Tretiak

  3. Roast in the oven for about 45 minutes, or until soft. If you're not worried about added fat, you can drizzle the eggplants with a bit of olive oil first.

    Roast sliced eggplants in the oven

    The Spruce / Anastasiia Tretiak

  4. Once the eggplants are soft, remove from the oven and allow to cool slightly. Scoop out the inside of the eggplants into the bowl of a food processor or blender, discarding the skin.

    Scoop out inside of eggplant

    The Spruce / Anastasiia Tretiak

  5. Process eggplant with remaining ingredients until smooth. You can also mash all the ingredients together with a fork if you prefer a slightly chunkier texture. Serve and enjoy.

    Vegan, gluten-free baba ghanoush without tahini

    The Spruce / Anastasiia Tretiak

How to Store Baba Ghanoush

While best eaten the same day it's made, leftover baba ghanoush can be stored in the fridge in an airtight container for up to three days.