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Baba Ganoush

Baba Ganoush

Calories 60 (72% from fat)
Fat 4.7 gram
Saturated Fat 0.6 gram
Trans Fat 0 gram
Chol. 0 mg.
Sodium 96 mg.
Carb. 3 gram
Fiber 1.6 gram
Sugar 1 gram
Sugar Alcohol 0 gram
Protein 2 gram


buttery cooking spray

2 large eggplants (About 1 pound each.)

1/2 cup tahini, plus more as needed

6 garlic cloves (6 tsp.), minced

1/2 cup fresh lemon juice

1 can (2.25 oz.) sliced black olives

1/4 tsp. cumin, ground

1/2 tsp. kosher salt

2 Tbsp. extra virgin olive oil

2 Tbsp. fresh flat-leaf parsley, chopped

This is a spread or dip made from roasted eggplant. It's higher in fat, but meant to be enjoyed on pita bread or with fresh vegetables for a savory treat.

1. Preheat oven to 400 degrees Fahrenheit. Lightly grease a baking sheet.

2. Use a fork to poke holes in several places on the eggplant. Then put it in the oven and roast it for 30 - 40 minutes, turning occasionally, or until soft.

3. Once it's soft to the touch and wrinkled all over, remove it from the pan and put it in a large bowl of cold water.

4. Remove it from the water and peel the skin off.

5. Put the eggplant, tahini, garlic, lemon juice and black olives together in a food processor or blender and process for 60 seconds.

6. Add the cumin and salt to taste. Blend it into the mixture.

7. Put in a serving bowl, cover and refrigerate for at least 3 hours.

8. While it's chilling, prepare any vegetables or bread to serve with the baba ganoush.

9. Before serving, sprinkle the olive oil and parsley over the top.

Yield: About 3 cups, 2 Tablespoons Per Serving for a Total of 24 Servings

 Baba Ganoush
Baba Ganoush with Sides

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