How do I ensure my eggplant is tender enough for baba ganoush?

Bake the pricked eggplants at 400 degreesF for 45-50 minutes until they are super tender, wrinkly, and look deflated, as described in step 3 of the recipe.

Can I use pre-peeled garlic for this recipe?

The recipe specifically calls for roasting unpeeled garlic cloves wrapped in foil alongside the eggplant to infuse a deeper, milder roasted flavor. Peeling them before roasting would alter the taste and texture.

What if my baba ganoush isn't smooth enough after pulsing?

After pulsing for 30 seconds, scrape down the sides of your food processor and pulse a few more times. Continue until the eggplant is smooth and all ingredients are fully incorporated.

How can I store leftover Oil-Free Baba Ganoush?

Store any leftover baba ganoush in an airtight container in the refrigerator. It should stay fresh for 3-4 days.

Why is the garlic roasted in its skin?

Roasting the garlic cloves in their skin, wrapped in foil, helps them steam and soften while developing a sweet, mellow, and deeply roasted flavor that enhances the overall taste of the baba ganoush.

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Oil-Free Baba Ganoush
[Vegan]

MP By: Molly Patrick

Author Bio

Molly Patrick is really damn good at motivating people to eat a whole food plant-based... Read More

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Creamy, light brown Oil-Free Baba Ganoush served in a rustic bowl, garnished with a sprinkle of smoked paprika and fresh parsley.

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Oil-Free Baba Ganoush [Vegan]

Dairy Free

Vegan

Baba ganoush is such a rich and delicious dip. It goes well with vegetables, with bread, with literally anything! And this recipe is oil free too!

Ingredients You Need for Oil-Free Baba Ganoush [Vegan]

2 medium-sized eggplant, washed and wiped dry
4 cloves of garlic, removed from bulb and left in their skin (alternately, you can roast a whole bulb of garlic)
3 tablespoons tahini
2 tablespoons lemon juice
1/2 teaspoon cumin powder
1/4 teaspoon smoked paprika
1/2 teaspoon salt
Few turns of black pepper

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How to Prepare Oil-Free Baba Ganoush [Vegan]

Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.
Prick each eggplant with a fork a couple times on each side, then place the eggplants on the baking sheet. Wrap the unpeeled garlic cloves in foil and place them on the baking sheet next to the eggplant.
Bake for 45-50 minutes or until the eggplants are super tender and the skin is all wrinkly. The eggplants should look deflated.
Remove the baking sheet from the oven and using tongs, transfer the eggplants and the garlic to a plate and cool for about 10 minutes. When the eggplants are cool enough to handle, cut a slit down the side of each one and scoop out all of the flesh (discard the skin) and place the flesh into your food processor. Unwrap the garlic from the foil and remove and discard the outer skin. Add the roasted cloves to your food processor, along with the tahini, lemon juice, cumin, smoked paprika, salt and pepper.
Pulse for about 30 seconds, scrape down the sides of the processor and pulse a few more times until the eggplant is smooth and all the ingredients are incorporated.