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Baba Ganoush (also low FODMAP)

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5 from 2 reviews

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


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.


  • 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


  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!


One serve of baba ganoush is low FODMAP (1/2 of the recipe)

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