Eloise Turner |

Gut-Friendly Baba Ghanoush (Eggplant Dip)

This dip is super simple, incredibly tasty and gut-friendly! Perfect for a grazing board or simply to snack on throughout the week.

Plant-based, gluten-free and FODMAP friendly so everyone can enjoy!

If you give it a go, don't forget to tag us @fodbods on Instagram.


Ingredients (serves 4)

  • 1 eggplant (after baking and removing the peel, you should have ~200 g eggplant pulp)
  • 50 g feta
  • 1 tbsp tahini
  • 1 tbsp garlic-infused olive oil (we love this one)
  • 1 tbsp lemon juice
  • 1 tsp cumin
  • 1 tsp paprika



  1. Preheat the oven to 200 degrees Celcius and line a baking tray with baking paper. 
  2. Using a fork, prick the eggplant and place it on the preprepared baking tray.
  3. Cover with foil and bake for 60 mins, turning over halfway.
  4. Cut the eggplant open and separate the pulp from the skin (discard the skin).
  5. Place the pulp along with the rest of the ingredients into a food processor and blend until smooth and creamy.
  6. If desired, top with extra olive oil and your favourite herbs/spices (as pictured). Serve with warm pita or your favourite low FODMAP veggie sticks and ENJOY.
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