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Baba Ganoush (Vegan & Oil-Free)

A delicious baba ganoush that is more on the traditional site, and is vegan, oil free, and gluten free.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizer
Cuisine: Mediterranean
Servings: 3 people


  • 2 medium eggplants
  • 1/4 cup tahini or to taste
  • 1/4 cup lemon juice
  • 2 to 3 cloves garlic
  • 1/2 tsp  ground cumin
  • 3/4  tsp  sea salt
  • 2 tbsp  chopped fresh parsley


  • Preheat the oven to 425 degrees F. Line a baking sheet with foil or parchment. Pierce the eggplants several times all over with a fork. Place the eggplants whole on the baking sheet and bake them in oven for about 30 minutes or until soft. Turn them over after 15 minutes to ensure even cooking. Make sure the eggplant is nice and soft before removing it from the oven, and cook longer if you need to. 
  • While the eggplants are roasting, add the rest of the ingredients to a food processor and blend until smooth.
  • Take the eggplant out of oven. Slice them in half and use a fork to remove the flesh of the eggplant. Discard the skin and transfer the flesh to the food processor and pulse a few times until just combined, or until you achieve your desired texture. Taste the baba ganoush and adjust flavours as necessary. If your eggplants were on the large size, you might need to add more tahini and salt. 
  • Cool, serve, and enjoy!