This Low Calorie Baba Ganoush Recipe is just 98 calories, and can be made 100% oil free if you prefer. I make this eggplant dip extra easy by peeling and slicing the eggplant before roasting. This cuts down on the baking time, and ensures you don’t burn your hands scooping out eggplant flesh later.

Ingredients You’ll Need:

2 medium eggplants
4 cloves garlic
1 lemon
¼ cup tahini
½ teaspoon cumin
⅛ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon pepper
3-4 tablespoons water
2 tablespoons chopped parsley leaves
1 tablespoon olive oil (optional- for garnish)

Low Calorie Baba Ganoush

Healthy Baba Ganoush Meal Prep and Storage

Meal Prep: This is a great meal prep recipe! You will want to chill the dish, so go ahead and make it a day or two before you plan on serving. Then store in an airtight container in the fridge.
Storage: Will hold for 4-5 days in the fridge. Freezer storage is not recommended.

Low Calorie Baba Ganoush

More Low Calorie Dip Recipes:

Low Calorie Baba Ganoush

Lose Weight By Eating

This Low Calorie Baba Ganoush is just 98 calories for about 1/3 cup, and it's so easy to make!

I cut the cooking time by peeling and slicing the eggplant. And we use parchment paper so we can make this Greek eggplant dip without oil (unless you want to garnish with it).

Special Tip: Enjoy this yummy eggplant dip with sliced carrots, cucumbers, and bell peppers to save calories. Pita tastes great, but if you're looking to save calories, try veggies first.

5 from 1 vote

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Prep Time 10

Cook Time 35

Total Time 45

Course dip, Side Dish

Cuisine greek, Lebanese, Mediterranean

Servings servings

Calories 98 kcal

Equipment

food processor or blender
2 Rimmed Baking Sheets
Parchment paper

Ingredients

2 medium eggplants peeled and sliced
4 cloves garlic unpeeled
1 lemon- zested and juiced
¼ cup tahini
½ teaspoon cumin
⅛ teaspoon smoked paprika (plus more for garnish if desired)
½ teaspoon salt
¼ teaspoon pepper
3-4 tablespoons water to thin as needed
2 tablespoons chopped parsley leaves
1 tablespoon olive oil (optional- for garnish)

Instructions

Preheat the oven 425 degrees and line 2 rimmed baking sheets with parchment paper.
Place the eggplant slices and unpeeled garlic cloves on the baking sheets, and roast for 20 minutes.
Flip, and roast 15 more minutes, or until very soft.
Remove the eggplant and garlic from oven and set aside to cool.
To a food processor or blender, combine the tahini, lemon juice and zest, cumin, smoked paprika, and parsley.
Pulse to get everything moving, then blend until smooth.
Add the eggplant to the food processor or blender, and squeeze the softened garlic out of the peels into the food processor or blender.
Pulse to get everything moving, then blend until smooth and creamy, adding water and/or more lemon juice a little at a time to thin as needed. Adding water 1 tablespoon at a time as needed.
Garnish with paprika and a drizzle of olive oil, and serve.

Nutrition

Calories: 98kcalCarbohydrates: 11.2gProtein: 3.3gFat: 5.7gSaturated Fat: 0.8gCholesterol: 0mgSodium: 209mgPotassium: 399mgFiber: 6.4gSugar: 4.6gCalcium: 59mgIron: 1mg

Keyword eggplant, Healthy Baba Ganoush, Low Calorie Baba Ganoush, Skinny Baba Ganoush

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About the Author

Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.

After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.