Go Back

Keto Baba Ganoush


  • 3 medium eggplants (aubergines)
  • 2 cloves garlic minced or crushed
  • 1/4 cup lemon juice
  • 1/4 cup light tahini
  • 1/2 tsp ground cumin
  • 1/4 tsp ground chili powder
  • 2 tbsp fresh parsley finely chopped (extra for garnish)
  • 1/2 tsp pink Himalayan salt
  • 3 tbsp extra virgin olive oil (extra for garnish)
  • 1 pinch zata’ar (for garnish)


  • Start by cooking the eggplants. There are two ways to achieve this.
  • Option 1: Pierce eggplants a few times with a fork for ventilation. Grill whole eggplants over an open flame, either directly on a gas cooktop or barbeque. Cook for 20-30 minutes on medium-high heat, rotating slightly every 5 minutes or so. The eggplant will start to collapse; aim to blacken the skin, cook the insides and and achieve a smoky aroma. 
  • Option 2: Bake the eggplants in the oven. Halve the eggplants lengthways, place face down on a tray lined with foil or baking paper and prick the skin using a fork. Drizzle with a little olive oil. Bake in the oven for 30-40 minutes at 220°C / 450°F until the insides are very soft. Remove from oven.  
  • Once the eggplants are cooked, scoop out the flesh (or peel off the skin) and discard the skins and stems. You can drain this eggplant flesh in a colander to remove excess liquid and achieve a creamier dip.
  • Place the eggplant in a food processor (this one is my favorite kitchen item!) and blend to your desired consistency. You can leave it chunky or blend until smooth. Transfer to a bowl. 
  • In the bowl, add the garlic, lemon juice, tahini, cumin, chili powder, parsley and salt. Mix with a fork until incorporated. 
  • Slowly drizzle olive oil into the mixture, until the mixture is pale and creamy. Taste and adjust seasonings as needed. 
  • Place into a serving dish and garnish with remaining olive oil, chopped parsley and zata’ar. Enjoy as a dip with cut vegetables or keto crackers or bread; or add to dishes such as salad bowls. The dip will keep covered in the refrigerator for several days.