Fat-Free Baba Ganoush Recipe without Tahini (Vegan, Gluten-free)

Homemade baba ghanoush topped with parsley
Homemade baba ghanoush topped with parsley; Photo by Fioortje / Getty Images
    50 min
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Can you make baba ganoush without tahini? Yes, you absolutely can, and here's one way to do it. Not all baba ghanoush recipes call for tahini. Like most ethnic recipes, there are a myriad of local and regional variations, and there's not really one right or wrong way to prepare this dish. The only truly essential ingredient in baba ghanoush is eggplant. Everything else varies from recipe to recipe. 

This baba ganoush (roasted eggplant dip) recipe has no oil and no tahini, making it a fat-free vegetarian and vegan appetizer or dip that you can enjoy any time! In addition, all of the ingredients are 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. 

I absolutely love baba ghanoush and I eat it any number of different ways (including out of a bowl with a spoon - but that's just me!) I like to spread a little baba ganoush on a flour tortilla with some lettuce and veggies for a quick and healthy low-fat vegetarian sandwich wrap for a light lunch or a big snack. For a more hummus-like baba ghanoush recipe with tahini, try this baba ganoush hummus, or, for a spicier version, try this chili lime baba ganoush.

What You'll Need

  • 2 medium-sized eggplants
  • 2 tbsp lemon juice
  • 5 cloves minced garlic, preferably roasted
  • 1 tsp onion powder
  • 1/4 tsp cumin
  • 1/2 tsp parsley

How to Make It

The first step is to roast the eggplants in the oven. Pre-heat oven to 400 degrees.

Slice each of the eggplants in half and pierce with a fork in several places. Roast in the pre-heated 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.

Once the eggplants are soft, remove them form the oven and allow to cool slightly, then scoop out inside of eggplant, leaving the skin behind.

In a blender or food processor, 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. I like it both ways. 

Enjoy your homemade oven-roasted tahini-free baba ghanoush!

Check the ingredients on your onion powder to make sure, but this simple recipe should be gluten-free and safe for vegetarians and vegans with gluten sensitivities.

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