Baba Ghannouj (Eggplant Dip)

Thanks to Kezia Mary for allowing us to use this recipe here. For the original recipe please click here.

If you are on Best Bet Diet for MS, this recipe is not for you as it has eggplant. Instead, you could enjoy hummus. Please use this along with Non-GMO Corn Tortillas or Gluten-Free Flat Bread or Wraps.

By: Kezia Mary

Egg Plant/Aubergine – 1 large
Baba Ghannouj Eggplant Dip
(Photo taken by Kezia Mary)
Garlic cloves – 2 grated
Tahini/Tanina(Sesame Paste) – 60 ml
Salt – 1/2 tsp
Olive Oil – 30 ml
Juice of one Lemon
Red Chilli Powder/Paprika – 1/2 tsp
Fresh Coriander/Cilantro – a handful chopped

For Garnish
Olive Oil – 2 tbsps
Mix bell peppers cut into diamond shapes and Cilantro or Parsely


  • Grill the eggplant in an oven or on stove top till the skin gets fully crisp and the inside is soft and tender. Remove and sprinkle cold water so the skin peels off easily.
  • Then, peel the skin and chop roughly.
  • Blend the eggplant pieces and all the ingredients listed in the ingredients section till mixture is soft and creamy in texture.
  • Transfer the prepared dip into serving dish and drizzle olive oil and serve with any gluten-free flat bread slightly toasted or warmed.