EARTH INSPIRED EATS

Baba Ghanoush: Vegan and Gluten Free

By Nicole Riggs, Meatless & Wheatless

August 2026

Baba Ghanoush Recipe

• Serving size: 6 servings
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

Ingredients:

• 2 medium-large eggplants
• 1/4 cup tahini
• 1/3 cup olive oil or avocado oil
• 2 garlic cloves, minced
• 3 tablespoons lemon juice
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon crushed sea salt
• ¼ teaspoon cumin
• pinch of smoked paprika, for garnish
• Serving suggestions: raw veggies, warm pita, gluten-free baguette, crackers, or use as a healthy spread on sandwiches

Directions:

1. Preheat oven to 425 F. Cut eggplants in half lengthwise and chop off stem. Make criss crossed slits in the eggplant flesh
2. Line a baking sheet with parchment paper and drizzle generously with oil. Place eggplant face down on baking sheet and roast for 40-45 minutes, or until caramelized and soft.
3. Remove from oven and allow to cool. Then, scoop out eggplant flesh into a strainer and mash to get most of the water out. Transfer eggplant mixture to a mixing bowl and add tahini, lemon juice, and oil. Mash some more until you get your desired consistency - it should be creamy but slightly chunky.
4. Add in chopped parsley, cumin and salt. Taste test and add more salt or lemon juice as needed.
5. Serve with warm gluten-free pita, baguette, or crackers for a hearty appetizer or fresh veggies for a refreshing snack.

Baba Ghanoush (also spelt baba ganoush or baba ghanouj) is a savory and saucy dip made with eggplant, tahini, lemon juice, seasoning, and olive oil.

Originating in Lebanese and Middle Eastern kitchens, baba ghanoush is a dish enjoyed around the world in warm seasons – when eggplant is plentiful and fresh.

First, roast your eggplant by slicing in half lengthwise and creating cross-crossed slits on the interior. Coat with oil and flip onto a baking sheet to caramelize. Once you remove the eggplant from the oven, let it cool before scooping out the flesh. Remove the soft inside of the eggplant, drain it, mash it, and add it to a mixture of tahini, garlic, lemon juice, cumin, and salt.

Once you’ve given everything a generous mixing, add a handful of fresh, chopped parsley and a spoonful of olive oil. Serve with gluten-free pita bread or a toasted baguette and share with your family and friends.