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Adjust Servings:
2 Aubergine
1 teaspoon Garlic paste
2 tablespoons juiced Lemon
1/2 cup Olive oil
1 tablespoon Tahini paste
1 pinch Sea salt
1 handful fresh Parsley To garnish

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Baba ganoush

Baba ganoush

  • Gluten-Free
  • Kid-Friendly
  • Low FODMAP
  • Low-Carb

Baba ganoush has grown in popularity in recent years for very good reasons: with its creamy texture and smoked flavour, you can enjoy it anytime without worrying about an upset stomach!

  • 50 minutes
  • Serves 6
  • Easy




Baba ganoush is a Levantine dip with a smoky taste. It makes the perfect entry for any meal or a delicious snack. It’s also a very good alternative to hummus if chickpeas and beans upset your tummy. Baba ganoush is very easy to prepare and is so satisfying to eat you will never have enough!

To prepare it, rinse the aubergine and cut it into four segments, starting from the bottom. Do not separate the four segments from the stem: it will keep them together while they cook and make it easier to remove. Transfer the aubergine into a baking tray and roast in the oven for 30-40 minutes at 350 F degrees, until the pulp of the aubergine becomes soft.

Take the aubergine out of the oven and let it cool for a few minutes. The skin should come off easily, but you can help yourself with a fork to completely remove it. Cut off the stem and transfer the pulp to the food processor. Add the lemon, salt, parsley, a touch of olive oil and tahini paste.

Blend it all together until smooth. Put in the fridge to cool for 10 minutes before serving.

You can eat your Baba ganoush as is, or add spices to your taste right before serving it (paprika and chili flakes are the most common). I love it the simple way, accompanied with thins, crackers or bread sticks.

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2 minutes

Cut the aubergines

Pre-heat the oven to 350 F degrees. Line a baking tray with aluminum foil. Rinse well the aubergines and cut them lengthwise starting from the bottom up to 1 inch down the stem. Do not separate the slices. This way, your aubergine will cook well through and it will be easier for you to handle them afterwards. Lay the aubergines on the baking tray.

40 minutes

Bake the aubergines

Put the aubergines in the oven and roast for 40 minutes. If your aubergine is large, add 10 extra minutes: you want to make sure that they will peel very easily.

8 minutes


When your aubergines are soft, take them out of the oven and set aside to cool down for 10 minutes. When they're cool enough to handle them, chop off the stems and peel off the skin. If you can't do it by hand, use a fork to scrape them. Transfer the meat to the mixer's bowl, together with the rest of the ingredients, except for the fresh parsley. Process until you obtain a light, lumpy texture. If you prefer your Baba ganoush to be creamier, add some tahini and blend again, until you reach your preferred consistency.
Only in the end, stir in the fresh parsley.


Garnish and serve

Transfer your Baba ganoush to the serving dish. Drizzle with a little more olive oil and sprinkle with some more fresh parsley. Refrigerate for at least 15 minutes before serving.


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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