Baba Ghanouj with Veggie Sticks and Lamb Patties

Baba Ghanouj with Veggie Sticks and Lamb Patties

Eggplant on its own doesn’t really have a taste unless covered with tomato sauce and in my opinion lots of garlic or make it into Baba Ghanouj.

My garden is going to be filled with eggplant and although I love it fried, or baked with tomato sauce and garlic, this is a great healthy summer way to serve it up for your family or guests

Baba Ghanouj with Veggie Sticks and Lamb Patties

Health Tips, Klusster,

Baba Ghanouj with Veggie Sticks and Lamb Patties


1 medium eggplant

1 lb. ground lamb or ground beef

¼ red onion, minced

Sea salt and black pepper, to taste

2 tbsp tahini (sesame seed paste)

2 tbsp lemon juice

2 tbsp nutritional yeast

¼ cup avocado oil

2 garlic cloves, minced

¼ cup fresh parsley, chopped

½ tsp ground cumin

¼ tsp cayenne pepper

½ tsp dried oregano

1 cucumber, cut into sticks

5 stalks celery, cut into sticks

You could also use asparagus, or any other veggie you love!


1. Poke several holes in the eggplant with a fork and place on a lined baking sheet. Place in the oven and broil for about 2 minutes on each side, until the skin darkens and shrinks. Turn off the broiler and roast the eggplants at 375F for about 20-25 minutes, until fork tender. Once complete, transfer the eggplant to a plate and let cool

2. Meanwhile, add the ground lamb, red onion, salt, and pepper to a bowl and mash with your hands until fully combined. Form into 3 patties and grill on your barbecue or in a 350F oven for 20 minutes

3. Add all remaining ingredients, except for veggies, to your food processor. Peel the skin from the eggplant and discard. Add the eggplant flesh to the rest of the ingredients in your food processor. Blend until smooth and whipped

4. Serve the Baba Ghanouj on top of the lamb patties or in a side bowl and use veggie sticks for dipping

Healthy Tips, Klusster

Lamb Patties