Quick & Easy Baba Ganoush

Baba Ganoush is a tasty Middle Eastern dip made with baked eggplants (aka aubergines), garlic, lemon juice and spices. It's naturally low in carbs and is a good source of heart-healthy monounsaturated fats and potassium - just perfect for a keto diet!

There are several ways you can prepare the eggplants. I used the char & bake method, because it's easy and requires minimum hands-on time. If you are having a garden barbecue, you can grill them over an open flame for extra smokiness.

Serve this Low-carb baba ganoush with:

• freshly cut vegetables (cucumber, red pepper, celery stalks)
• Keto Cheesy Crackers
• Ultimate Keto Breadsticks

Step-by-step

1. Char the eggplants. Place the eggplants on a baking sheet lined with baking foil or strong parchment paper. Using a fork, prick the skin of each of the eggplants several times. Place them under a broiler for 5-8 minutes until the skin in lightly charred. Turn them on the other side half way through the charring.

2. Bake the eggplants. Once the eggplants are charred, turn the broiler off and preheat the oven to 220 °C/ 430 °F (fan assisted), or 240 °C/ 465 °F (conventional). Bake for 30-40 minutes. They will get wrinkly and very soft inside when they are done. Charring the eggplants will add a smoky flavour. If you skip this step, add 10 more minutes to the baking time.

3. Remove from the oven and leave them to cool down enough to handle. Slit the eggplants.

   

4. Scoop the flesh out. To remove the excess juice, I placed the flesh in a sieve (or you can use a colander) before mixing with the remaining ingredients. Discard the skins and stems.

   

5. If you prefer a chunky texture, place the eggplant flesh on a chopping board and cut into small pieces. Then, in a bowl, mix with all the remaining ingredients (apart from the olive oil and paprika).

   

6. If you prefer a smooth texture, place the eggplant in a food processor and pulse until smooth. I used my Kenwood mixer with a food processor attachment. Transfer into a bowl and add all the remaining ingredients (apart from the olive oil and paprika).

   

7. Place in a serving bowl, drizzle with olive oil and sprinkle with ground paprika and fresh parsley. Enjoy with some freshly cut veggies, Keto Cheesy Crackers or Ultimate Keto Breadsticks. If not using immediately, cover and refrigerate for up to 5 days.

   

Recipe

Quick & Easy Baba Ganoush

★★★★☆4.5 (80 ratings)

This low-carb baba ganoush is packed with flavor and healthy fats. Charred and roasted eggplants blended with ...

Hands on

10m

Overall

50m

Servings

8

3.8 g

Net carbs

2.2 g

Protein

9.5 g

Fat

114

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings24 servings32 servings

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Ingredients makes 8 servings

• 2 large or 3 medium eggplants (750 g/ 1.65 lb) - will yield about 600 g edible parts
• ¹/₄ cup tahini sesame paste (63 g/ 2.2 oz)
• ¹/₄ cup lemon juice (60 ml)
• 2 cloves garlic, crushed
• ¹/₂ tsp ground cumin
• ¹/₄ tsp chili powder or ¹/₂ tsp chili flakes
• 2 tbsp fresh parsley (+ more for garnish)
• ¹/₂ tsp sea salt
• 3 tbsp extra virgin olive oil (45 ml)
• paprika for garnish

Instructions

1. Char the eggplants. Place the eggplants on a baking sheet lined with baking foil or strong parchment paper. Using a fork, prick the skin of each of the eggplants several times. Place them under a broiler for 5-8 minutes until the skin in lightly charred. Turn them on the other side half way through the charring.

2. Bake the eggplants. Once the eggplants are charred, turn the broiler off and preheat the oven to 220 °C/ 430 °F (fan assisted), or 240 °C/ 465 °F (conventional). Bake for 30-40 minutes. They will get wrinkly and very soft inside when they are done. Charring the eggplants will add a smoky flavour. If you skip this step, add 10 more minutes to the baking time.

3. Remove from the oven and leave them to cool down enough to handle. Slit the eggplants.

4. Scoop the flesh out. To remove the excess juice, I placed the flesh in a sieve (or you can use a colander) before mixing with the remaining ingredients. Discard the skins and stems.

5. If you prefer a chunky texture, place the eggplant flesh on a chopping board and cut into small pieces. Then, in a bowl, mix with all the remaining ingredients (apart from the olive oil and paprika).

6. If you prefer a smooth texture, place the eggplant in a food processor and pulse until smooth. I used my Kenwood mixer with a food processor attachment. Transfer into a bowl and add all the remaining ingredients (apart from the olive oil and paprika).

7. Place in a serving bowl, drizzle with olive oil and sprinkle with ground paprika and fresh parsley. Enjoy with some freshly cut veggies, Keto Cheesy Crackers or Ultimate Keto Breadsticks. If not using immediately, cover and refrigerate for up to 5 days.

Nutrition per serving, ~ ¼ cup

Carbs 14%Protein 8%Fat 78% of calories

Net carbs

3.8 g

Total carbs

6.9 g

Fiber

3.1 g

Sugars

2.9 g

Protein

2.2 g

Fat

9.5 g

Saturated fat

1.3 g

Calories

114 kcal

Sodium

157 mg · 6.85% RDA

Magnesium

20 mg · 5.05% RDA

Potassium

237 mg · 11.9% EMR

Nutrition by ingredient

Per serving	Net carbs	Protein	Fat	kcal
Eggplant (aubergine), fresh	2.2 g	0.7 g	0.1 g	19
Sesame tahini (unsweetened)	0.9 g	1.3 g	4.2 g	46
Lemon juice, fresh	0.4 g	0 g	0 g	1
Garlic, fresh	0.2 g	0 g	0 g	1
Cumin, ground	0 g	0 g	0 g	0
Chile (chili) powder, spices (ancho, chipotle, Mexican chile powder)	0 g	0 g	0 g	0
Parsley, fresh (spices)	0 g	0 g	0 g	0
Salt, pink Himalayan rock salt	0 g	0 g	0 g	0
Olive oil, extra virgin	0 g	0 g	5.1 g	45
Paprika, spices	0 g	0 g	0 g	0
Total	3.8 g	2.2 g	9.5 g	114

• Gluten free
• Dairy free
• Egg free
• Nut free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Pescatarian
• Vegetarian
• Vegan