Baba Ghanoush With Pita Chips

Baba Ghanoush (bah-bah-gah-NOOSH) is a Middle Eastern dip typically made from eggplant, tahini, olive oil, and lemon juice. Look for tahini in the peanut butter or ethnic section of your grocery.


6 servings (serving size: 1/4 cup dip and 4 pita wedges)

Recipe from

Oxmoor House

Nutritional Information

Calories 145
Fat 5.3 g
Satfat 0.7 g
Protein 4.1 g
Carbohydrate 21 g
Cholesterol 0 mg
Iron 1.2 mg
Sodium 455 mg
Caloriesfromfat 32 %
Fiber 2.1 g
Calcium 37 mg


3 (6-inch) pitas, cut into 8 wedges
1 eggplant, cut in half lengthwise (about 1 pound)
2 tablespoons tahini (sesame seed paste)
2 tablespoons lemon juice
1 tablespoon olive oil
3/4 teaspoon salt
1/4 teaspoon pepper


Preheat oven to 400°.

Place pita wedges in a single layer on a baking sheet. Bake at 400° for 9 minutes or until crisp and browned.

Pierce skin side of eggplant several times with a fork. Place cut side down on a baking sheet covered with aluminum foil. Bake at 400° for 25 minutes or until eggplant is tender when pierced with a fork. Remove eggplant from baking sheet, and cool.

Scoop out pulp with a spoon, and place pulp in a food processor. Add tahini and remaining ingredients; process until smooth, scraping down sides of bowl once.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2002
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