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Inspired by Mediterranean and Middle Eastern foods and flavors, resident food alchemist and plant-based home cook Sasha Pagni shared this buildable, versatile, and truly delicious mezze platter, starring a smoky, creamy baba ganoush-inspired dip. Traditionally a Lebanese dish—in Arabic, it translates loosely to "pampered daddy"—baba ganoush takes eggplant (rich in iron and antioxidants) and cooks it over an open flame; here, it's suggested to broil it on high in the oven. Peel off the skin and blend with your favorite olive oil, tahini, garlic, and lemon for a dip you'll want to dollop on everything. The intention behind this board is that it can help clean out your fridge at the end of the week, when you have a hodgepodge of plant fixings left from the farmer's market. Transform it all into a grazing board; it's ideal for the weekend, when a spontaneous intimate gathering arises, or if you have long meetings all day and want to snack while you work. 



  • 1 eggplant (medium)
  • 2 tablespoons organic tahini 
  • Juice from 1 whole lemon
  • 1 tablespoon coconut yogurt
  • 2 garlic cloves
  • Salt to taste


  • 1-2 teaspoon smoked paprika
  • Handful of parsley, chopped
  • Drizzle of olive oil
  • Small handful of sesame seeds



  • A dip (suggested: baba ganoush, hummus, labne, tzatziki)
  • Crunchy, chopped veggies for dipping (cucumber, carrots, snap peas, radish, celery) 
  • Hydrating greens (suggested: gem lettuce, butter lettuce, or romaine)
  • Fermented veggies (suggested: pickled beets, cabbage, or kraut)
  • Roasted veggies (suggested: roasted cauliflower with apple cider vinegar, chopped parsley, mint, rosemary, and sliced citrus)
  • Crackers (suggested: Spicy Green Protein Seed Crackers) or bread (suggested: pita, laffa, or any high-quality, organic sliced bread)
  • Something salty (suggested: olives, pickles, pepperoncini)
  • Mixed seeds, nuts, or a seed/nut based cheese
  • Fruit (suggested: dates, figs, blueberries, or citrus of choice)


  1. Make the baba ganoush. Turn the oven on to the highest broiling setting.
  2. Slice eggplant in half and drizzle olive oil + salt over both halves.
  3. Set eggplant on baking sheet; or if your oven allows, you can place the eggplant directly on the grate.
  4. Allow eggplant to roast under the broiler until soft on the inside and charred on the outside, around 15-20 minutes.
  5. Take eggplant out of the oven and peel away the outer skin and place in a strainer over a bowl to allow the excess liquid drain out. 
  6. Place eggplant, tahini, lemon juice, garlic, yogurt, and salt into a blender on high, and blend until smooth.
  7. Transfer mixture to a bowl or plate and garnish with parsley, paprika, seeds, and drizzle of olive oil.
  8. Using the suggestions above, compose your mezze plate to your liking. Enjoy. 




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Filed Under: Recipes

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