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Recipe of the Week: Baba Ganoush

If 1 tablespoon of dip isn’t doing the trick…

Try this recipe instead! 

Easy, low calorie Baba Ganoush recipe!


  • 1 large eggplant, roughly a pound
  • ½ teaspoon kosher salt
  • 1 teaspoon olive oil
  • 1 tablespoon lemon juice
  • 2 garlic cloves minced
  • 2 tablespoons reduced fat mayonnaise
  • ¼ teaspoon white pepper
  • 2 tablespoons parsley
  • Paprika for garnish (optional but recommended)


  1. Preheat the oven to 350°F.
  2. Cut the eggplant into steaks or like you would tomato slices, about 1 inch thick.
  3. Sprinkle with salt and let sit in a colander for 15 minutes to release some of the liquids.
  4. Pat dry with a paper towel (don’t rinse).
  5. Spray with canola oil and place on a silicone mat.
  6. Roast for 25-30 minutes, then let cool.
  7. Remove the skin from the eggplant then add the eggplant and the rest of the ingredients in a food processor, and process together until well combined.


Makes 2 servings – count each serving as a fat or as your 1 tablespoon of dip at a Shabbos meal. 

Note: Eggplant can bloat you – avoid this recipe the day before a weigh-in.