Baba Ghanouj GF/DF

Great accompaniment with a soup at lunch or served on buckwheat blinis for snack or appetiser.


  • 1 large eggplant, halved lengthwise
  • 3 tablespoons sesame tahini
  • 1 clove garlic, finely chopped
  • 2 tablespoons organic live plain yogurt
  • 1/2 cup parsley leaves, chopped, plus more for garnish
  • 1/4 cup lemon juice
  • 1/2 teaspoon salt
  • 1 tablespoon extra-virgin olive oil, plus more for garnish


Preheat oven to 350°F.

Place eggplant cut-side down on a baking sheet.

Prick all over with a fork and bake until soft and collapsed, about 20 minutes.

When cool enough to handle, scoop eggplant pulp into a bowl; discard skin.

Add tahini, garlic, yogurt, parsley, lemon juice, salt, and olive oil.

Mash for a chunky texture, or purée in a blender (before adding parsley) for a smooth texture.

Garnish with parsley and drizzle with olive oil.

Serve with crudités or warm walnut oat bread.

Dairy Free, Gluten Free, Recipes