Baba Ghanoush

Exchange Value: 0* Servings: 4


  • 2 aubergines
  • 3 garlic cloves, crushed
  • Juice of 1 lemon
  • 3 tbsp olive oil
  • 1 tbsp flat leaf parslep
  • Salt and pepper


  1. Prick the aubergines with a fork and grill until the skin is charred and blacked and the flesh is soft (this will take approximately 15-20 minutes, turning halfway through cooking).
  2. Combine the crushed garlic, lemon juice, olive oil, salt and pepper in a bowl.
  3. When cool enough to handle, cut the aubergines in half and scoop out the flesh. Mix the soft flesh with the remaining ingredients. 
  4. Place in a serving dish and finish with a drizzle of olive oil and sprinkle the parsley over the top.


Chef’s Tip:

This dip goes really well with Loprofin Crackers,  toasted Loprofin Part Baked Sliced Loaf or simply in a sandwich or as an accompaniment to a salad. Add 1 tsp of cumin powder and ½ red chilli if you fancy an extra kick.


Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional.
The Loprofin Range are Foods for Special Medical Purposes, for the dietary management of Inherited Metabolic Disorders, and must be used under medical supervision. This recipe is intended for patients who have been prescribed Loprofin by a healthcare professional.
* The protein content indicated in this recipe is provided as a guide only. Please check the protein content on individual ingredients and food labels.

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