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Telhami Baba Ganoush (Paleo / Vegan / Low-FODMAP)

June 7, 2018

Baba Ganoush (Paleo / Vegan / Low-FODMAP)

I have a series of recipes coming (starting now) that I am beyond excited to share on my blog with you, but they are not my own. I’m actually sharing them on behalf of someone who is very special, with her blessing, of course!

The most rewarding part of my job is the connections I make with individual clients and women in my Paleo Women Lifestyle Program. I have the pleasure of getting to know some truly incredible people, and making lifelong relationships. It’s impossible to do this kind of work and not get close with your clients.

Baba Ganoush (Paleo / Vegan / Low-FODMAP)

One of the women in my Paleo Women Lifestyle Program who later became my client, Kristina, invited me and a few of the other ladies in the program over for dinner last December so we could all meet in person while I was visiting the Bay Area. Her mom, Jamila, is an incredible cook and made us a fantastic dinner with many of her favorite traditional family recipes, including this baba ganoush. Not only that, but she welcomed me into her home with the most loving arms and made me feel like I was part of her family. That made the already delicious food taste even better. And when I say Jamila is an incredible cook, that is an understatement. My mouth waters just thinking about her meals.

Baba Ganoush (Paleo / Vegan / Low-FODMAP)

I fell in love with all of her recipes, and she graciously sent me home with leftovers. Since then, I’ve been back for more of Jamila’s magical cooking, and I asked her if I could share some of her recipes on my blog so the rest of the world could try them out, too. She happily shared them and gave me permission to post, so here I go! I cannot wait for you guys to try these, as well. I love that they’re different from the typical recipes you might come across in the Paleo space, and also that they’re so easy to make! Although I have to be honest, no one can make it taste quite like Jamila. She has the magic touch, and she cooks with lots of love.

Baba Ganoush (Paleo / Vegan / Low-FODMAP)

I’m pretty sensitive to spices and usually don’t do well with Middle Eastern food, but all of Jamila’s cooking is flavorful without being spicy, and it’s garlic-free! This baba ganoush is one of my all-time favorites, and I had no idea how easy it would be to make until she taught me!

Baba Ganoush (Paleo / Vegan / Low-FODMAP)

You just need a few simple ingredients and a food processor, and you’re good to go. I like to use this to top my meals, or I’ll just eat it alone. I’ve tried other versions of baba ganoush before, and based on those I didn’t think I liked it. This version is so delicious, though, and totally changed my mind – I think I like it so much because it’s so simple. I have to be careful with it because it’s so dangerous. It takes everything in me not to eat the whole batch at once!

Baba Ganoush (Paleo / Vegan / Low-FODMAP)

Jamila and Kristina taught me that pouring some olive oil on top helps the baba ganoush stay fresh longer, so I highly recommend doing that. Plus, extra virgin olive oil makes everything taste better! Whether or not you’ve tried baba ganoush, I highly recommend whipping this up and using it to “dress up” your meals. This is the first of a few of Jamila’s recipes I’ll be posting, so I want to give her an extra thank you for sharing these with all of us! Baba ganoush is a great way to sneak some extra veggies onto anyone’s plate, and it’s paleo, vegan, keto, low-FODMAP (kept to a smaller serving), great for Candida diet, and perfect for anyone in a food rut. Had Jamila not served me this baba ganoush, it probably never would have crossed my mind to make it! Now it’s all I can think about! 😉

Baba Ganoush (Paleo / Vegan / Low-FODMAP)

Baba Ganoush (Paleo / Vegan / Low-FODMAP)

Ingredients:

Instructions:

  1. Turn the heat on your stovetop on medium-high. Place the whole eggplant on top of the heat. Let it grill up so that it softens up, turning the eggplant after each side is done so that the whole thing grills. I leave each side on the flames for about 5-7 minutes, turn it, and continue doing so until it’s grilled all over. The skin will look “cracked” and will be soft enough so that you can peel it off.
  2. Peel about 80% of the eggplant, and leave the rest of the skin on (just a little). Place it in the food processor.
  3. Add the tahini, lemon juice, and salt. Puree everything in the food processor until the mixture is smooth. I like to leave a few chunks in mine for a little bit of texture, but it should be pretty smooth. Add more tahini, salt, or lemon to taste.
  4. Top with olive oil for extra flavor and longevity! Enjoy! 🙂

Baba Ganoush (Paleo / Vegan / Low-FODMAP)

Have you tried baba ganoush? What do you like to eat it with?!

What do you think?

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