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Baba Ghanoush

Updated: Sep 30, 2019


1 – 6-ounce eggplant, cut in half lengthwise

1 head of garlic unpeeled

4 tsp of olive oil


Preheat oven to 350

Line a baking sheet with parchment paper. Place eggplant on a baking sheet sliced side face down. Roast for 1 hour, remove from oven and let cool.

Cut the tips off the end of the head of garlic, place in a small tight covered baking dish, and place in oven while eggplant roasts, for 30 minutes. Remove let cool and then put the garlic cloves through a press.

Scoop the flesh from the cooled eggplant, and place in a food processor, ninja or bullet. Now add the garlic puree and oil.

Process until smooth, season with salt and pepper.

Serve with IP chips, or with hand-made crackers such as Herbed Potato Crackers.

Tip – Phase 4 use 6- 8 tsp of olive oil.

Recipe yields 2 cups of veggies and 2 servings of oil.

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