Ohhh this is so good! Baba Ganoush is a recipe from the Middle East and it is often eaten in for example Syria, Libanon and Israel, but also in Turkey and Greece. It’s super simple to make and the soft creamy taste of the eggplant combined with the tahini is delicious. It’s especially good as a dip when you are having drinks with some veggies or bread to dip with or as a starter. I made it into a main course for myself by mixing it with rice and minced meat (maybe not the ideal way to combine it, but I loved it).

Baba Ganoush is vegetarian, vegan, gluten-free, lactose-free and if you replace the garlic by garlic-infused olive oil (heat olive oil, bake a few garlic cloves in it for a few minutes and remove the garlic cloves afterwards) also low FODMAP. Perfect for everybody!

What do you need (for two portions)

• 2 eggplants (after baking and removing the peel you have about 200 g eggplant left)
• 20 g tahini
• 1 clove of garlic (don’t use if eating low FODMAP)
• 1 tbsp lemon juice
• 1 tbsp olive oil (use garlic-infused olive oil and leave the clove of garlic out when you eat low FODMAP)
• 1 tsp ground cumin
• 1 tsp (smoked) paprika powder
• A pinch of salt and pepper

Notes for Fodmappers

One portion of Baba Ganoush is low FODMAP. If you eat more than one portion, you will eat more than the safe amount of tahini. Therefore it is advised to stick to one portion.

How to prepare the Baba Ganoush

1. Pre-heat the oven to 200 degrees Celsius.
2. Prick into the eggplant all around with a fork and put it on a baking tray covered with baking parchment.
3. Bake the eggplant in the oven for 60 minutes and turn it around half way.
4. Slice the eggplant open in the length and scrape out the pulp.
5. Put the pulp into a bowl and mash with a fork. Add the garlic, tahini, lemon juice and olive oil and flavour with paprika powder, cumin, pepper and salt.
6. And your Baba Ganoush is done! Put a bit of olive oil on top and serve with warm bread or veggies to dip!

Will you let me know if you made my baba ganoush recipe or if you are going to make it? I would really like to hear your reaction in the comments or if you share your creations with me on Instagram (@karlijn2). Don’t forget to use the hashtag #karlijnskitchen!

Baba Ganoush (also low FODMAP)

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★★★★★

5 from 2 reviews

• Author: Karlijn
• Total Time: 1 hour 10 mins
• Servings: 2 1x

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Description

Baba ganoush is a dip from the Middle East that is made with eggplant, garlic, olive oil and tahini. My recipe is also low FODMAP.

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Ingredients

Scale 1x2x3x

• 2 eggplants (after baking and removing the peel you have about 200 g eggplant left)
• 20 g tahini
• 1 clove of garlic (don’t use if you are eating low FODMAP)
• 1 tbsp lemon juice
• 1 tbsp olive oil (use garlic-infused olive oil and leave the clove of garlic out when you eat low FODMAP)
• 1 tsp ground cumin
• 1 tsp (smoked) paprika powder
• A pinch of salt and pepper

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Instructions

1. Pre-heat the oven to 200 degrees Celsius.
2. Prick into the eggplant all around with a fork and put it on a baking tray covered with baking parchment.
3. Bake the eggplant in the oven for 60 minutes and turn it around half way.
4. Slice the eggplant open in the length and scrape out the pulp.
5. Put the pulp into a bowl and mash with a fork. Add the garlic, tahini, lemon juice and olive oil and flavour with paprika powder, cumin, pepper and salt.
6. And your Baba Ganoush is done! Put a bit of olive oil on top and serve with warm bread or veggies to dip!

• Prep Time: 10 mins
• Cook Time: 60 mins