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Baba Ghanouj

Renal Diet Nutrient Analysis

  • Servings per recipe: 8
  • Serving size: 1/4 cup dip

Nutrient Analysis

  • Calories: 51
  • Protein: 1.0g
  • Carbohydrates: 5.0g
  • Fibre: 2.4g
  • Total Fat: 3.6g
  • Sodium: 2mg
  • Phosphorus: 22mg
  • Potassium: 170mg

Renal and Diabetic Exchanges

1 veg


1 large eggplant, cut in half lengthwise
1 head of garlic, unpeeled
2 tablespoons (30 ml) olive oil
Lemon juice to taste


  1. With the rack in the middle position, preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. Place the eggplant cut side down on the baking sheet. Roast until the flesh is very tender and pulls away easily from the skin, about 1 hour depending on the eggplant’s size. Let cool.
  3. Meanwhile, cut the tips off the garlic cloves. Place the cloves in a square of aluminum foil. Fold up the edges of the foil and crimp together to form a tightly sealed packet. Roast alongside the eggplant until tender, about 20 minutes. Let cool. Purée the cloves by pressing them through a garlic press.
  4. With a spoon, scoop the flesh from the eggplant and place it in the bowl of a food processor. Add the garlic purée, oil and lemon juice. Process until smooth. Season with pepper.
  5. Serve with mini pitas.
Baba Ghanouj, 2.4 out of 5 based on 30 ratings