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baba ganoush in a light bowl on a plate on a light background with fresh herbs, smoked paprika powder and chopped hazelnuts on top next to a light brown napkin

Easy Baba Ganoush (no grill or gas stove)

  • Author: Bianca
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25 minutes
  • Category: Appetizer, Dip, Snack
  • Cuisine: Gluten-Free, Mediterranean-Inspired, Vegan, Middle Eastern
  • Diet: Vegan


For this baba ganoush recipe you will need 6 simple ingredients. Stepping away from the traditional way how to make baba ganoush, this recipe doesn’t require a grill or gas stove. Nevertheless, it is just as delicious as the classic recipe. This dip is naturally vegan and gluten-free, but this recipe is also oil-free and low in salt. This delicious dip comes together in less than 30 minutes and makes such a great snack, spread or appetizer.


  • 2 medium eggplants *
  • 2 tablespoons soy sauce or tamari to coat the eggplant slices
  • ¼ teaspoon sea salt, add more to taste once the dip is done
  • 3 tablespoons lemon juice (juice of about 1 medium lemon)
  • 1 large clove garlic (finely minced)
  • ¼ cup (65 gr) tahini

For serving (optional):
Fresh herbs (chopped parsley, basil, dill or cilantro), smoked paprika powder, toasted pine nuts or toasted hazelnuts.


Preheat oven to medium broil at 350 °F.

Slice eggplant in half (lengthwise) or peel the eggplant and slice into thick slices.

Arrange on a baking sheet lined with parchment paper and drizzle to moist the eggplant with soy sauce or tamari.

Roast for 5-10 minutes, turning once or twice, until the eggplant slices are soft and golden brown.

The smaller the slices, the less time they should roast.

When roasting the eggplant too long, the eggplant can become too dry.

In general after 10 minutes the eggplant should be done when the rack is positioned at the top of the oven.

When the eggplant was cut in half and roasted, scoop out the inside of the eggplant in a large bowl.

When roasting the eggplant in thick slices, simply place the slices in a large bowl.

The eggplant should be soft and not raw.

Add lemon juice, garlic, tahini, salt and mix until creamy. Either with a fork or with a food processor or immersion blender. This depends on the roasting method. When roasting half the eggplant, a fork will do the job.

Taste and adjust seasonings as needed. When the eggplant is too dry, add a bit more lemon juice or tahini. When the dip is too bitter, add more salt.

Present the dip in a bowl and decorate with smoked paprika, fresh herbs and roasted pine nuts (optional).

Serve the dip with flat bread, vegetables or with a salad.


*Eggplant: Large eggplants can contain more seeds. This can be a bit more tricky to work with texture wise. I prefer to use 2 small eggplants, rather than 1 large. A good eggplant is one that is shiny and smooth and feels  heavy. Older eggplants tend to taste more bitter so go for the small, young and fresh eggplants.

Storage suggestions: Leftover baba ganoush can be stored in an airtight container in the fridge for about 3-4 days. This dip is not freezer friendly.

For a rich dip: You can use olive oil if you wish. Adding about 3-4 tablespoons olive oil will make this dip very rich and creamy.  


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Keywords: Appetizer, Dip, Snack, Vegan, Gluten-Free, Oil-Free, Baba Ganoush