Baba Ghanoush

Oxmoor House
Eggplant, garlic, and tahini are key ingredients in this Middle Eastern puree. Serve it as either a spread for sandwiches or as a dip with vegetables or pita bread.
9 servings (serving size: 1/4 cup)


+ Add To Shopping List
1 large eggplant (about 2 pounds)
1/4 cup chopped fresh parsley
2 garlic cloves, peeled and halved
1/4 cup fresh lemon juice (about
2 lemons)
2 tablespoons tahini (sesame-seed paste)
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/8 teaspoon ground cumin


Prep: 8 Minutes
Cook: 1 Hours
Other: 1 Hours

Preheat oven to 400°.

Pierce eggplant several times with a fork; place on a foil-lined baking sheet. Bake at 400° for 1 hour or until tender. Cool slightly. Cut eggplant in half lengthwise, and place, cut sides down, in a colander; drain 30 minutes. Scrape out eggplant pulp; discard shell.

Place parsley and garlic in a food processor; pulse 6 to 7 times until minced. Add eggplant pulp, lemon juice, and remaining ingredients; process until smooth. Spoon into a bowl; cover and let stand at room temperature 30 minutes to allow flavors to blend.

Created date

March 2010

Nutritional Information

Calories 61
Fat 3.5 g
Satfat 0.5 g
Protein 1.7 g
Carbohydrate 7.4 g
Cholesterol 0 mg
Iron 0.5 mg
Sodium 136 mg
Caloriesfromfat 46 %
Fiber 0.3 g
Calcium 18 mg