Paleo Baba Ghanoush

paleo baba ganoush

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.

Print Recipe
Paleo Baba Ghanoush
paleo baba ganoush
Prep Time 20 minutes
Cook Time 40 minutes
Servings
Ingredients
  • 2 large eggplants about 2 lbs.
  • 2 cloves garlic, minced use garlic-infused oil for low FODMAPs
  • 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
Prep Time 20 minutes
Cook Time 40 minutes
Servings
Ingredients
  • 2 large eggplants about 2 lbs.
  • 2 cloves garlic, minced use garlic-infused oil for low FODMAPs
  • 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
paleo baba ganoush
Instructions
  1. Preheat oven to 425 Fahrenheit.
  2. 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.
  3. 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.
Recipe Notes

Author, diet & nutrition researcher, photographer. Founder of Stuffed Pepper. Using my MSc to unravel the health & science behind grains, gluten & the gluten-free/paleo lifestyle. Loves finding order in chaos.
Spread the love
Leave a Reply

Your email address will not be published. Required fields are marked *

Get more stuff like this
in your inbox

Subscribe to our mailing list and get recipes, meal plans and health tips sent to your inbox.