Baba Ghanoush

Baba ghanoush is a creamy, smoky, and savory Middle Eastern dip made from roasted eggplant, tahini, and lemon. For those following IDDSI guidelines, this recipe is modified to suit various texture levels, ensuring that everyone can enjoy the classic flavors in a safe, adapted format. This IDDSI-compliant baba ghanoush is smooth, flavorful, and versatile, ideal as a dip, side, or spread.

Check out the modifications below the recipe for customizing IDDSI-level, style of eating, or energy levels!

Baba Ghanoush

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Prep Time 5 minutes mins

Cook Time 35 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Appetizer, Dips and Spreads

Cuisine: Middle Eastern

Calories: 120

Ingredients Equipment Method Notes

Ingredients

  

• 1 large eggplant
• 2 tablespoons tahini
• 1 tablespoon olive oil
• 1 tablespoon lemon juice or thickened lemon water if required
• 1 small garlic clove minced (or 1/4 teaspoon garlic powder for a smoother option)
• Salt to taste
• 1/4 teaspoon smoked paprika
• Optional garnish: Olive oil drizzle or smooth herb sauce for IDDSI-compliant presentation

Equipment

• Baking sheet
• Blender or food processor
• Knife and spoon
• Measuring spoons

Method

 

1. Preheat the oven to 400°F (200°C).
2. Prick the eggplant a few times with a fork to allow steam to escape, then place it on a baking sheet.
3. Roast for 30-40 minutes, or until the eggplant is soft, collapsing, and the skin is charred. Allow it to cool.
4. Once cooled, cut the eggplant in half and scoop out the flesh, discarding the skin.
5. In a blender or food processor, combine the eggplant flesh, tahini, olive oil, lemon juice, garlic, and salt. Blend until smooth. Add a touch of water or additional lemon juice if needed to reach your desired consistency.

Notes

IDDSI Texture Modifications:

• Puree 4 (PU4): Serve as a thick, spoonable dip with a garnish of cumin olive oil.
• Minced & Moist 5 (MM5): Spoon several scoops of baba ghanoush into a bowl and toss with minced (seeded and peeled) cucumber, peppers, couscous, minced parsley. Serve with pregelled garlic crostini garnish.
• Soft & Bite-sized 6 (SB6): Serve as a dip with small, bite-sized cubes of pregelled bread or soft vegetables, such as very soft cucumber rounds or roasted bell pepper pieces.
• Easy to Chew 7 (EC7): Keep bread pregelled or untoasted and serve as indicated with SB6 above.

Macro Adjustments:

• Protein: Adding a bit of greek yogurt can compliment the creaminess and supplement the protein without impacting flavors.
• Fats: Tahini is naturally higher in fats; you can reduce the ratio to other ingredients to bring down fat content.
• Carbs: The eggplant has decent fiber content to help avoid blood sugar spikes, opt for veggies for serving if watching carbs.

Dietary Swaps:

• Gluten-free: The dip is naturally free of gluten and use your favorite vegetables, cheese crisps to enjoy.
• Dairy-free/Vegan: Enjoy, this recipe doesn’t need to be modified.

Low-Spoons Shortcuts:

• Along with pricking the eggplant, also score the eggplant skin with your knife lengthwise. This will help with skin removal after roasting. Roasting in the oven reduces active cooking time.

Why This Recipe Works

Baba ghanoush is naturally creamy and flavorful, making it a perfect dish for IDDSI modification. The eggplant flesh, smoky from the charred skin, rich tahini, and zesty lemon bring out a balanced, complex flavor profile that’s satisfying for anyone, no matter their diet. With slight adjustments to consistency, baba ghanoush becomes a versatile dish that’s suitable across IDDSI levels, offering both flavor and flexibility. Whether served as a dip, spread, or side, this adapted baba ghanoush recipe is a delicious, inclusive option for safe, enjoyable dining.