top of page

Health Smart Baba Ganoush


1 large eggplant, cooked

1 15 oz can canellini beans

Juice of 2 lemons

1⁄3 cup tahini

2 tbsp EVOO

1 tsp minced garlic

1 tsp Peachy herb blend

1⁄4 tsp paprika

Salt and pepper to taste

1⁄2 cup fresh flat leaf parsley, chopped (save some for garnish) Serve with pita or flat bread

Cut eggplant in half and roast in oven for 20-25 minutes on 350 degrees.

Cooked eggplant may be mashed with a fork or potato masher or put in processor. If you prefer a very smooth dip, use a food processor or blender.

I prefer to have some lumps so I partly use an immersion blender (or electric hand processor).

Add the rest of the ingredients.

Garnish with parsley

Serve with warm pita bread or vegetables.

To peel or not to peel, the eggplant?

I prefer not to peel the eggplant to attain the antioxidants (nasunin) found in eggplant skin which gives eggplant skin its purple color.

It’s up to you!

Nutrition Information per 1⁄2 cup serving:

80 Kcal, 3 g protein, 10 g carbs, 4 g fiber, 2274 mg potassium, 4 g fat, 0 cholesterol

Recent Posts

See All

Ingredients 1 lb ground turkey 1⁄2 cup oat bran 1 onion, chopped 1 cup mushrooms, chopped 1 15 oz can cooked black beans, navy bean or garbanzo beans, mashed 3-4 cloves garlic, minced 1⁄2 cup parsley,

Classic Bolognese sauce is meat based, usually with chopped or ground beef, pork, veal, chicken liver, ham or sausage (mixed meat with herbs and spices). The tomato paste is made from tomatoes with mi

Ingredients 3 cups cooked spaghetti squash 2 large eggs 1 cup cup finely chopped green onions or fresh chives 3 cloves garlic, chopped ½ cup chopped fresh basil ½ cup freshly grated Parmesan cheese (

bottom of page