Baba Ganoush ©

Impress your friends with this homemade Middle Eastern dip at the next party!
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  • Serves 12
  • 6 Ingredients
  • 30 Minutes Cook
  • Easy
Nutrition per serve
  • Energy 500kJ
  • Protein 4g
  • Fat (total) 9g
  • - Saturated Fat 1g
  • Carbohydrate (total) 4g
  • Fibre 4.8g
  • Sodium 15mg


2 large eggplants

1 tablespoon olive oil

3 tablespoons lemon juice

1/3 cup tahini

2 cloves garlic

½ teaspoon ground cumin


  1. Preheat oven to 2000 Place eggplant whole on baking tray. Bake for 30 minutes or until soft and wrinkled.
  2. Slice eggplant open, using a spoon remove flesh, place into food processor. Discard eggplant skins.
  3. Add oil, lemon juice, tahini, garlic and cumin and blend until smooth.
  4. Serve with fresh vegetables and crackers.

Dietitian Notes / Recipe Tips

Dip will refrigerate covered for 3-4 days.

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Provider Acknowledgement

Recipe and image reproduced with permission from Sanitarium Health & Wellbeing Company. For more Sanitarium recipes please go to .

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