Baba Ghanoush

All You JUNE 2008

  • Yield: 4 Servings
  • Cost Per Serving:$1.63


  • 2 1 pound eggplants
  • 1/2 cup tahini
  • 2 mashed garlic cloves
  • juice of 1 medium lemon
  • 1/2 cumin
  • salt
  • pepper
  • 2 tablespoons coarsely chopped fresh parsley
  • 1 teaspoon olive oil
  • 1/8 teaspoon paprika or cayenne pepper


Set broiler on high. Prick 2 1-lb. eggplants all over with a fork and place on a rimmed baking sheet lined with aluminum foil. Broil until softened and starting to blacken, 15 to 20 minutes, turning once halfway through.

When eggplants are cool enough to handle, slice in half lengthwise and scoop innards into bowl of a food processor. Add 1/2 cup tahini, 2 mashed garlic cloves, juice of 1 medium lemon, 1/2 tsp. cumin, salt and pepper. Process until mixture reaches desired consistency.

Place in a serving bowl and stir in 2 Tbsp. coarsely chopped fresh parsley. Drizzle with 1 tsp. olive oil, then sprinkle 1/8 tsp. paprika or cayenne pepper on top, if desired. Serve immediately or cover and chill to serve later.

Nutritional Information

Amount per serving
  • Calories: 233
  • Fat: 16g
  • Saturated fat: 2g
  • Protein: 7g
  • Carbohydrate: 20g
  • Fiber: 9g
  • Cholesterol: 0mg
  • Sodium: 28mg

Go to Full Version of

Baba Ghanoush Recipe