Low Carb Baba Ganoush Recipe


Low Carb Baba Ganoush Recipe

Babaganoush served

Aah!! did I tell you that a low carb dish that so many low carb eaters keep mentioning in the health groups is ‘BabaGanoush’. Well, I always used to think, what is it? When I googled I realised that it is a popular eggplant dish in the countries like Israel, Jordan, Lebanon, Palestine and Syria.

Baba Ghanoush is also known as Baba Ganush, Baba Ghannouj or Baba Ghannoug. It is a dish of cooked with eggplant, mixed with onions, tomatoes, olive oil and various seasonings. This Arabic preparation method is to bake the eggplant over an open flame, then peel. The pulp will be soft with a smoky taste. Oh! Well, don’t you think this recipe is familiar? You guessed it right, it is a replica of our own Indian Baingan Bhartha.

In Israel, Jordan, Lebanon, Palestine and Syria Baba Ganoush is eaten as a dip with Khubz or pita bread (a kind of flat bread made with wheat and all purpose flour) , and is sometimes added to other dishes.

There is another similar dish, which is made with mashed eggplants, known as Mutabbal and is a spicier version of Baba Ganoush.

So much for the description about Baba Ganoush, now here is how I made it in my kitchen.

Baba Ganoush


  • 2 Eggplant round big or long big ones

  • 1 small onion

  • 4 cloves garlic

  • 4 Green Chillies ( Can be lesser if you don’t want it too hot)

  •             Roasted cumin powder
  • Salt and Red pepper to taste

  • 1 tbsp Lime juice

  • Coriander leaves for garnishing


Babaganoush eggplant

  • Roast eggplants on direct fire until the skin is almost burnt and the eggplant begins to collapse.

  • Remove the burnt skin and scoop out the softened inside flesh.

  • With a fork mash the pulp adding salt and red pepper.

babaganoush mashed eggplant

  • Chop onion and green chillies fine and add well mixing with eggplant mash.

  • Make a tadka with a tsp of oil adding garlic.

  • Pour this tadka on top of mashed eggplant.

  • Sprinkle lemon juice,  ground cumin and coriander.

  • While serving drizzle some olive oil on top and  garnish with chopped green coriander leaves.


This is a wonderful dish which can be used as a dip with boiled vegetables and we Indians won’t mind having it as a sabzi with roti and dal. Frankly speaking I used to love to have the Indian version of Baba Ganoush as a sandwich filling inside bread along with some grated radish salad. This is one low carb dish which can be made into lesser carb by reducing garlic and onion.

If you add tomatoes and chopped onions to this recipe in tadka and roast it well in a wok till it turns brown, it will be the Indian Baingan Ka Bhartha.

When are you going to try this Low Carb Baba Ganoush Recipe ?

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