ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Baba Ghanoush

Prep time 8 mins
Cook time 1 hr
Other time 1 hr
Yield 9 servings (serving size: 1/4 cup)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

  2. 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.

  3. 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.

Oxmoor House Healthy Eating Collection