Baba Ghanoush

Baba Ghanoush
Donna Griffith


  •   One 1 ½- to 2-pound eggplant
  • clove garlic, minced
  • 1/4 cup  tahini
  • 2 tablespoons  lemon juice
  • 1/2 teaspoon  cumin
  • 3/4 teaspoons  sea salt
  • 1 tablespoon  extra-virgin olive oil
  • 1 tablespoon  parsley, chopped
  •   Pita wedges, warmed, or cut vegetables, for serving

Baba ghanoush is an eggplant-based dish that originated in the Middle East. In North America, it’s used as a dip for pita and vegetables, but in Egypt it’s a side dish. Grilling the eggplant before peeling the skin gives it a delightful, smoky flavor.

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Preheat the oven to 400 degrees.

Heat a grill or grill pan over medium-high heat. Using a fork, prick the eggplant 6-8 times. (This will keep the eggplant from exploding when it cooks.) Place the eggplant on the grill to char the skin, turning 2-3 times, for about 10-15 minutes. When the skin starts to easily peel away, it is charred well.

Using tongs, transfer the eggplant to a baking sheet and finish cooking in the oven until very soft, 15-20 minutes. (To test doneness, stick a bamboo skewer into the center of the widest part of the eggplant and if it easily slides in without resistance, it is cooked through.) Remove from the oven and let sit at room temperature until cool enough to handle. Peel away the skin and discard.

Cut the peeled eggplant into pieces to fit into a food processor or blender. Add the garlic, tahini, lemon juice, cumin, and salt, and blend until smooth. Scrape into a shallow serving bowl and using a spoon, make a well in center. Drizzle the olive oil on top and in the well. Top with the parsley and serve with warm pita wedges or veggies.


Calories per serving:

57 calories

Dietary restrictions:

Sugar Conscious, Kidney Friendly, Vegan, Vegetarian, Paleo, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 47g 72%
  • Carbs 63g 21%
  • Saturated 7g 33%
  • Fiber 30g 119%
  • Sugars 29g
  • Monounsaturated 22g
  • Polyunsaturated 16g
  • Protein 18g 37%
  • Sodium 1,833mg 76%
  • Calcium 347mg 35%
  • Magnesium 176mg 44%
  • Potassium 2,144mg 61%
  • Iron 8mg 46%
  • Zinc 4mg 28%
  • Phosphorus 638mg 91%
  • Vitamin A 26µg 3%
  • Vitamin C 34mg 57%
  • Thiamin (B1) 1mg 70%
  • Riboflavin (B2) 1mg 35%
  • Niacin (B3) 9mg 43%
  • Vitamin B6 1mg 41%
  • Folic Acid (B9) 244µg 61%
  • Vitamin E 5mg 23%
  • Vitamin K 98µg 123%
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