Baba Ganoush (Keto)

This Keto Baba Ganoush recipe is a creamy eggplant dip recipe that will surprise your guests.

It’s inspired by the authentic baba ganoush recipe, a healthy dairy-free dip.

It is a terrific combo of garlic, lemon, and roasted eggplant. This version is topped with extra superfood goodness, a combo of crunchy seeds, and goji berries.

It’ll bring your next party food night to the next level of healthy.

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What’s Baba Ganoush?

Baba Ganoush is a classic Mediterranean dip made with roasted eggplants, lemon juice, and a combination of herbs and spices.

It’s often sever as a meze or starter along with hummus, flatbread, roasted chickpeas, and falafels.

Hummus vs Baba Ganoush

Hummus and Baba Ganoush are often found on the same platters. While they look somewhat similar, they are made with different ingredients.

The base of a Baba Ganoush is eggplants while hummus is made of chickpeas.

How To Make Baba Ganoush

Making this baba ganoush is super easy. Once you’ve gathered the ingredients and broiled the eggplant, it only takes a few minutes to put it together.

Ingredients

• Eggplant – eggplants are a low-carb vegetable with only 5.5 grams of net carbs when roasted.
• Garlic – prefer fresh organic garlic rather than garlic powder. Mince the garlic with a knife and crush it under the blade by pressing the garlic chunks.
• Lemon Juice – you can either use freshly squeezed lemon juice (use my method for squeezing the most juice out of a lemon) or ready-to-use lemon juice.
• Tahini Paste – tahini paste is made from crushed sesame seeds. It’s a very healthy ingredient.
• Extra Virgin Olive Oil
• Salt
• Ground Cumin
• Fresh Basil Leaves – or any of your favorite fresh herbs like cilantro. Finely chop the herbs.
• Sesame Seeds – black or white.
• Poppy Seeds
• Goji Berries – Goji berries are Chinese berries, sometimes described as a superfruit. However, these claims are notoriously unsubstantiated and unproven.

Cooking The Eggplants

The first step in making a delicious baba ganoush is to properly cook the eggplants.

To do so, start by pricking their skin with a fork to make many tiny holes that will help the flesh cook.

Then, slice the eggplants lengthwise and place them face down on a baking sheet lined with lightly oiled parchment paper.

Cover the eggplants with aluminum foil and let them bake for 10 to 15 minutes at 350°F (180°C).

The skin of the eggplants starts to blister and the flesh contracts.

Remove the foil and change the oven to be on the grilling mode for 5 to 10 minutes. During that time, keep flipping the eggplants so that both sides get a similar grilling time.

Remove the eggplants from the oven and let them cool down for a few minutes. You’d burn yourself if you tried getting their flesh at this stage.

Making The Creamy Eggplant Dip

When the eggplants have reduced in temperature, hold them with one hand and use a spoon to grate their flesh.

It should be very soft and easy to gather.

Place the flesh of the roasted eggplants in the bowl of a food processor and add the crushed garlic cloves, lemon juice, tahini paste, olive oil, salt, cumin, and fresh herbs.

Process the keto baba ganoush for about 30 seconds to form a creamy eggplant dip.

Adjust the taste of the dip with a touch of lemon juice, basil, or parsley to adapt it to your liking.

Transfer your baba ganoush to a mixing bowl.

Serving Baba Ganoush

Baba ganoush is even more delicious if you drizzle a little bit of olive oil on the top and sprinkle some sesame, poppy seeds, or pine nuts.

I like to serve this dip with homemade keto crackers, carrots, celery sticks, Coconut Flatbread, and some keto hummus.

You can also add low-carb appetizers to your platter like Smoked Cauliflower, Keto Buffalo Cauliflower, or Broccoli Cheese Balls.

Storage Instructions

You can store leftover baba ganoush in an airtight container in the fridge for up to 3 days.

It’s also possible to freeze it in smaller containers if you made a large batch.

Defrost them in the fridge overnight before eating.

Frequently Asked Questions