Baba Ghanoush

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.

Yield: 9 servings (serving size: 1/4 cup)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 61
  • Fat: 3.5g
  • Saturated fat: 0.5g
  • Protein: 1.7g
  • Carbohydrate: 7.4g
  • Cholesterol: 0mg
  • Iron: 0.5mg
  • Sodium: 136mg
  • Calories from fat: 46%
  • Fiber: 0.3g
  • Calcium: 18mg


  • 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


  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.
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