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This Middle Eastern puree, know as Baba Ganoush, is one of my favourites and so easy to make (the perfect party dish if you have last minute visitors come over).  Eggplant, a nightshade vegetable, is a popular staple in the Mediterranean diet and rightfully so for its plethora of health benefits.  Eggplants contain vitamins and minerals while containing no cholesterol or saturated fat.  Filled with dietary fibre they aid in digestion and contribute to a healthier and happier life



2  medium eggplants

1 whole head of organic garlic

¼ cup of lemon juice

1 tablespoon of olive oil

¼ teaspoon of ground cumin

Salt & Black Pepper to taste


  1. Place eggplant (whole and unpeeled) and one head of garlic (wrapped in parchment paper) on a baking sheet in the oven at 400 degrees for approximately 25-30 minutes or until very soft. Once cooled, peel the skin off the eggplant and garlic
  2. Place all ingredients (except for cumin, salt and pepper) in a blender and blend till desired consistency (I like mine rustic and slightly chunky)
  3. Add cumin, salt and pepper to taste