Roasted Eggplant Dip or Baba Ganoush, flavored with tahini, garlic, cumin and olive oil, is a tasty low carb accompaniment to grilled meats and vegetables.
Eggplant isn’t just for eggplant lasagna or rollatini. It’s also great sauteed, fried crispy, or grilled. But, one of my favorite ways to enjoy eggplant is as a flavorful dip called baba ganoush.
I served this tasty roasted eggplant dip as part of a Mediterranean dinner the other night. We had cauliflower hummus, cauliflower tabouli, tomato cucumber salad, and lemon rosemary kebabs with tzatziki sauce. It was amazing!
If you can have wheat, Joseph’s pita bread is 6 net carbs per pita and they have a lavash bread, too. If not, I often make these psyllium husk tortillas/wraps to accompany shish kebab or stews.
What is Baba Ganoush?
Baba ganoush is a Lebanese roasted eggplant dip commonly served as an appetizer with pita bread. Made from the mashed pulp of charred or baked eggplant, it’s flavored with tahini, garlic, and olive oil.
Most people are familiar with the popular dip hummus, which is made of chickpeas. It’s delicious. But, we can agree that although delish, it’s way too many carbs for most low carb keto dieters. Baba Ganoush is a great lower carb alternative!
BTW, you can make a great low carb cauliflower hummus that tastes just like the real thing! Try serving it with my sesame crackers or veggies.
How to make Lebanese Baba Ganoush.
Traditional recipes for Lebanese baba ganoush call for charring the outside skin of the eggplant by cooking over a charcoal fire. Cook the eggplant on a grill or in a high oven for ease.
When completely soft, scoop out the pulp from the skins and mash. I use a food processor to get a smooth texture, adding the ingredients and tasting to adjust seasoning as I go. To the eggplant I add garlic, tahini paste, yogurt, lemon juice and olive oil.
Some baba ganoush recipes call for adding ground cumin and other spices or seasonings. And others add mayonnaise to make the dip creamy. I add Greek yogurt because it’s thick and tart. Blend until smooth and creamy and taste to adjust seasoning.
What to Serve With Baba Ganoush
Serve Baba ganoush cold or at room temperature. I prefer room temperature to slightly warm so all of the flavors come through.
Baba ganoush is great served with grilled chicken, grilled or raw vegetables, and low carb pita bread. I love serving it as part of a Mediterranean meal that includes grilled meats, olives, hummus, vegetables, nuts, and yogurt.
This tasty roasted eggplant dip is 3 net carbs per serving.
Roasted Eggplant Dip - Baba Ganoush
Ingredients
- 1 large eggplant, sliced legthwise (1 1/2 pounds)
- 1/4 cup Greek yogurt (I like FAGE 2%)
- 2 tbsp tahini paste
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 2 tsp minced garlic (1-2 cloves)
- 1/2 tsp ground cumin
- salt and pepper to taste
Instructions
Preparing the Eggplant:
- Preheat oven to 400 degrees F and place oven rack to the middle position. Line a sheet pan with parchment paper.
- Slice the eggplant lengthwise, salt well and let sit for 15 minutes to remove the bitter juices. Rinse quickly, then pat dry. Place the eggplant cut side down and roast 45 minutes or until the eggplant is completely tender when pierced with a fork. Remove from the oven and cool
Baba Ganoush:
- Scoop the soft eggplant pulp from the skin and place into a food processor. Pulse to break-up. Add the other ingredients and run the processor until the dip is smooth and creamy.
- Taste and adjust seasoning. Serve immediately or cover and refrigerate up to 5 days. It tastes better the next day! Serve at room temperature or slightly warm. Makes 1 1/2 - 2 cups or 3-4 tbsp per person.
Notes
Nutrition
What is the serving size please?
Hi Brad. The recipe makes 1 1/2 – 2 cups and the serving size is 3-4 Tablespoons. Enjoy! -Kim
This looks so amazing! I’m having a get together at my place tonight and I’m going to make this, but I have some vegan friends.. any suggestions on replacing the greek yogurt with something? If it’s a must-have ingredient I’ll keep it, I’d hate to ruin the recipe. Thanks for sharing!
Hi Sam, thanks. I would keep the yogurt, it gives it a nice texture. If you want you could sub some vegan mayo and a little lemon juice. I’m not sure how it would taste because I didn’t test it that way, but it may work. I also have a really nice recipe for cauliflower hummus. -Kim
This is an excellent recipe for baba ganoush. The proportions are right on point….not too much yogurt, leaving the grilled eggplant flavor to really shine. And I love the cumin in it….gives it a great earthy flavor. Since the eggplant is usually grilled (giving it a smoky flavor), I plated it as suggested but added a sprinkle of smoked paprika which really made it sing. Really good, loved it. Served it with low carb toasted pita. Yum yum yum.
I’m so glad you enjoyed the recipe, Deborah. It and the cauliflower hummus have featured heavily in our summer menus. Thanks so much for your feedback. Have a wonderful week. -Kim