Vegan keto Baba Ganoush - eggplant dip

If you are an eggplant fan, then you will definitely love this keto dip. Olive oil and tahini give a smooth and creamy texture, garlic gives a spicy tang, while eggplants indulge your taste buds with their rich flavor! Include it in your dips platter and serve with keto crackers, toasted keto bread, cut up veggies...

Vegan keto Baba Ganoush - eggplant dip
10 min
20 min

Nutrition facts

Energy: 96 kcal
Protein: 1.0 gr
Fat: 9.1 gr
Net carbs: 1.9 gr


500 gr unpeeled eggplant(s)

5 tbsp(s) olive oil (68 gr)

1 clove(s) of garlic (3 gr)

1 tbsp(s) lemon juice (15 gr)

2 tbsp(s) tahini (whole sesame seeds) (28 gr)


salt (to taste)

ground black pepper (to taste)

Garnish - Optional

0.5 tbsp(s) olive oil (7 gr)

0.5 tsp(s) paprika (1 gr)


  1. Preheat the oven to 200°C / 400°F
  2. Cut the eggplants in thin round slices, place them on a baking sheet and sprinkle some oil & salt
  3. Bake for up to 10 minutes on each side, until they get a goldish color
  4. Take out of the oven and let them cool for about 5 minutes
  5. Peel the skin (it's ok if you can't remove it all) and put the flesh in a food processor
  6. Then, add the garlic, lemon juice, tahini, the rest of the olive oil & ground black pepper and blend, until you get a smooth mixture
  7. Taste the mixture, add more salt and/or pepper and/or lemon, if needed
  8. You may optionally garnish with a bit of olive oil & paprika


Serving size: about 2 tablespoons

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