Baba Ganoush, Middle Eastern Eggplant Spread

Jan 17, 2015 | CATEGORY: Bone Broth Diet Approved, Side Dishes

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Prep time: 10 min • Cook time: 30 min • Yield: about 2 cups


  • 1 medium eggplant or about 4 Chinese eggplants
  • ¼ cup tahini
  • 1 ½ teaspoons salt
  • Juice of ½ lemon, about 2 tablespoons or more
  • 2 small cloves garlic
  • 1 teaspoon cumin
  • ¼ cup parsley leaves




  1. Preheat oven to 450º F and line a baking pan with parchment.
  2. Prick eggplant with fork and bake for 20 to 30 minutes, until very soft and tender.
  3. When eggplant has cooled, scrape out the flesh. You should have 1 ¾ to 2 cups. Put all ingredients in food processor and pulse until fully blended. Taste and make any seasoning adjustments.




After making those French Sesame Crackers last week, I was craving a really flavorful Paleo accompaniment. They make a perfect pairing!

I prefer to use Chinese eggplants because they don’t seem to have the bitterness the larger eggplants sometimes have.


Jan 17, 2015 | CATEGORY: Bone Broth Diet Approved, Side Dishes