POP Nutrition | Baba Ganoush {Beet and Eggplant}

In spirit of variety is a spice of life I am continuing my journey into all things dips, sauces and spices {Harissa Americana, WaHaJi Hot Sauce, Free2BFit360 Spice Blend Free2BFit Seafood Spice Blend, Spicy Chunky Habanero Mango Chicken Guacamole, and many more} I bring to you Baba Ganoush {Beet and Eggplant}.


  • 1 large eggplant
  • 3 large clove garlic, grated or finely minced
  • 3 medium beets
  • 1 lemon, juiced
  • 1/4 cup sesame seeds
  • 1 tbsp. dried parsley flakes
  • 2 tbsp. olive oil, for roasting

Cooking Steps:

  1. To cook the beets: Place beets in a saucepan and totally cover in water. Boil until tender {about 30-45 minutes, depending on the size of the beets}. Drain and let them cool.
  2. To cook the eggplant: Preheat the oven to 220 C or 350 F. Slice the eggplant into 1/2 inch circles and place on a lined baking sheet. Cook for 20 min or until tender and almost falling apart. When ready, remove from the oven and let them cool down. Remove the peel.
  3. Putting it all together: Place beets, eggplant, and the rest of the ingredients into a blender and blend until smooth. Enjoy with

Inspired by Minimalist Baker Baba Ganoush Recipe.

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Svetlana “Free2BFit360”