paleo baba ganoush

Paleo Baba Ghanoush

Whether because of leaky gut, autoimmune issues, sensitivity to high concentrations of omega-6s, or even cross contamination, it turns out that many people have problems with sesame. But at least this paleo baba ghanoush can be back on the table!

Back when I developed leaky gut, I reacted to all kinds of foods, and especially seeds of all kinds. Sadly, I had to give up my beloved hummus, which is made with tahini (sesame seed paste). I didn’t even think I could substitute with another favorite of mine, baba ghanoush, until I learned that the Israeli version of the dish uses mayonnaise instead of tahini. It actually gives it a lighter taste, with more of the eggplant flavor coming through. Also, because of the raw garlic, its a good immunity booster. This dish is great as a dip or as a condiment. I like dipping plantain chips into it.


2 large eggplants (about 2 pounds)
2 cloves of garlic cloves, minced*
2 Tablespoons mayonnaise (homemade is best!)
1 Tablespoon extra-virgin olive oil, plus more for serving
1 Tablespoon fresh lemon juice
2 teaspoons cumin
Salt and pepper to taste
1/ 4 cup fresh parsley, chopped, plus extra for garnish


Preheat oven to 425 Fahrenheit.

Prick the skin of the eggplants with a fork and roast for about 40 minutes until the skin is sufficiently blistered. Let cool, then peel off the skin. You may have to slide your fingers down between the skin and the innards, to get all the good stuff.

Place the roasted eggplant, along with the rest of the ingredients, except parsley in blender or food processor and process until smooth. Adjust the seasonings and process again if necessary. Add in the parsley and pulse a few more times until well-combined. Cool in the refrigerator before serving. Garnish with extra olive oil and fresh parsley.


* Use garlic-infused oil for low FODMAPs

Heather Jacobsen

Using my MSc to unravel the health & science behind grains, gluten & the gluten-free/paleo lifestyle. Foodie, photographer, mommy.

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