Easy Baba Ganoush (Vegan)

You have to try this Easy Baba Ganoush recipe!  My husband is half Turkish, so we eat a lot of Turkish food.  So delicious!  My mother in law typically uses yogurt in her baba ganoush recipe, so we didn’t use hers.

We made this vegan baba ganoush on our own and it came out so good!  Some other Turkish recipes we have on the blog are hummus, white bean salad and red lentil soup.


Easy Baba Ganoush - My Whole Food Life

This version of Baba Ganoush is vegan, gluten free and paleo.  You can serve with a drizzle of olive oil and some fresh parsley for a pretty presentation.  Perfect for veggies, chips, or whatever else!

Easy Baba Ganoush

Yields 1 1/2 cups

Easy Baba Ganoush

5 minPrep Time

30 minCook Time

35 minTotal Time

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  • 1 medium sized eggplant
  • 1/4 cup fresh parsley
  • 1 garlic clove
  • 3 T tahini
  • Juice of 1/2 a lemon
  • Salt to taste


  1. Preheat oven 450.
  2. Cut the eggplant in half and place it face down on a lined baking sheet .
  3. Roast 30 minutes, or until soft.
  4. Let cool.
  5. Once cooled, scoop out the flesh and add it to a food processor with the remaining ingredients.
  6. Blend until smooth.
  7. Serve and enjoy!


Garnish with a drizzle of olive oil and more chopped parsley. This should last at least 5 days in the fridge. Enjoy!


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12 thoughts to “Easy Baba Ganoush (Vegan)”

    1. I actually did add tahini, but forgot to put it in the ingredient list! I edited the post. You might be able to just omit it though.
    2. I subbed avocado oil for the tahini (allergies here as well) and it came out great! A light tasting olive oil would probably work too!

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