In addition to having a delicious smoky flavor, this spread recipe is a healthy snack option! It’s low fat, low calorie as well as being high in nutrients. Plus, this roasted eggplant and bell pepper dip is a good source of vitamin C, calcium, potassium and iron. If you need a little boost of energy in the middle of the afternoon, try this vegan snack idea!

Baba Ghanoush Dip [Vegan]



Cooking Time




  • 1 large eggplant
  • 1 tablespoon olive oil
  • 1 bell pepper (preferably red, orange or yellow for additional sweetness)
  • 2 tablespoon of tahini
  • 2 tablespoon of lemon juice
  • 1 clove of garlic
  • sodium free salt, to taste
  • pepper, to taste
  • Fresh Italian parley, chopped, to garnish


  1. Cut the eggplant and the bell pepper in half lengthwise. Remove the ribs and seeds from the bell pepper.
  2. Brush the sides of the veggies with oil.
  3. Heat the BBQ to medium-high heat. Place the veggies on the grill and close the lid. Cook until the veggies are marked, turn and grill for another 5 minutes.
  4. Scoop out the eggplant flesh and put in a blender. Add the bell pepper, tahini, lemon juice and garlic. Season with sodium free salt and pepper to taste.
  5. Blend until smooth.
  6. Garnish with fresh Italian parsley and serve with your favorite vegetables!