Recipes » Dips & Spreads » Oil-Free Baba Ganoush
T. Colin Campbell Center for Nutrition Studies

Eggplants are frequently cooked using excessive oil, resulting in greasiness. This whole food alternative is tasty and easy to prepare.


  • 1 eggplant
  • 1 unpeeled onion, cut in half
  • ¼ cup water
  • Juice of ½ lemon
  • 3 Tbsp tahini
  • 2 tsp paprika
  • 1 tsp cumin powder
  • 1 tsp garlic powder
  • 3 tsp black pepper


  • 1. Preheat the oven to 350°F.
  • 2. Rinse the eggplant and halve it lengthwise. Place it cut side down on a baking tray lined with parchment paper. Add the onion (with peel) to the tray as well. Bake for 20 minutes or until the eggplant feels soft when pressed. Once the onion is cool enough to handle, remove the peel.
  • 3. Meanwhile, in a food processor, combine the water, lemon juice, and tahini until smooth. Add the remaining ingredients, including the cooked eggplant and onion. Blend until smooth.
  • 4. If you haven't allowed the eggplant to cool before blending, the spread may still be warm, so I suggest you wait for it to cool before serving.

Cooking Tips

  • 1. If you're aware beforehand that you'll be preparing the spread, bake the eggplant and onion earlier. This allows them to cool down by the time you blend them with the remaining ingredients, ensuring the baba ganoush is ready to serve immediately.

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