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Whole30 Roasted Zucchini & Eggplant Baba Ganoush

  • Author: Miss AK
  • Total Time: 35 minutes
  • Yield: 8 1x


Use up the last of the summer produce and create a Roasted Zucchini & Eggplant Baba Ganoush dip perfect for any backyard BBQs or Tailgate Parties!


  • 1/2 eggplant
  • 1/2 zucchini
  • 1 garlic clove
  • 1/4 c. tahini
  • 1 lemon, juice + zest
  • 1/2 Tsp. cumin
  • 1/2 Tsp. salt
  • 1/4 Tsp. red pepper flake
  • 1/4 c. extra virgin olive oil


  1. Preheat the oven to 375 degrees.
  2. Place your zucchini and eggplant on a baking sheet lined with parchment paper and slide into the oven for 20-30 minutes, or until they have cooked and softened and the skins start to bubble and brown. If necessary, turn the broiler on high for a few minutes to char the skin.
  3. Let the veggies cool and peel the skins from the cooked insides. Discard most of the eggplant seeds, and place the peeled zucchini and eggplant into a food processor.
  4. Add the garlic, tahini, lemon juice, lemon zest, cumin, salt and red pepper flakes and pulse a few times until combined.
  5. Turn the processor on and slowly stream the olive oil into the food processor. The mixture should be smooth and creamy. Scrape the sides, if needed, and pulse again.
  6. Pour into a bowl and top with a drizzle of olive oil. Serve with veggies of choice and or pita chips!


  • za’atar seasoning also works well in place of the cumin for a twist!
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes


  • Calories: 113
  • Sugar: 1.3
  • Sodium: 9.5
  • Fat: 11
  • Carbohydrates: 3.3
  • Protein: 1.8

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