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Baba Ghanoush

Author: Susan Reid

Baba Ghanoush Recipe

This dip is a low-calorie way to indulge in rich, smoky flavors. Perfect for vegetables, crackers or flatbreads, or as a spread for a sandwich, it's a perfect summer condiment.

At a glance

Prep
Bake
Total
Yield
2 cups
Nutrition information

Ingredients

Choose your measure:

  • 1 large eggplant (about 1 pound)
  • 3 garlic cloves
  • 2 tablespoons olive oil
  • 1/4 cup tahini paste
  • 1/4 cup fresh lemon juice
  • 3/4 to 1 teaspoon salt
  • chopped fresh flat-leaf parsley

Instructions

  1. Preheat the oven to 375°F. Wash the eggplant and char the outside. You can do this on a grill, or directly over the flame on a gas stove. Turn the eggplant so each section of its skin gets blackened and crusty.
  2. After the skin is charred, transfer the eggplant to a pie plate and bake it for 20 minutes, until it's quite soft. Remove from the oven and cool.
  3. Place the unpeeled garlic cloves in a small baking dish with the olive oil. Roast the cloves for 10 minutes in the oven with the eggplant until golden brown. Remove from the oven and cool; peel the cloves and save the olive oil.
  4. Peel the eggplant and put the flesh in the bowl of a food processor. Add the tahini, lemon juice, salt, roasted garlic, and the oil in which the garlic roasted.
  5. Puree the mixture until smooth; taste and adjust the seasoning, adding more lemon juice or tahini as desired. Serve at room tmperature with chopped parsley and a drizzle of olive oil on top.

Nutrition Information

  • Serving Size 1/4 cup, 75g
  • Servings Per Batch 8
Amount Per Serving:
  • Calories 68
  • Calories from Fat 42
  • Total Fat 5g
  • Saturated Fat 1g
  • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 223mg
  • Total Carbohydrate 6g
  • Dietary Fiber 2g
  • Sugars 2g
  • Protein 2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.