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Home > Baba ghanoush

Baba ghanoush

Recipe Information

Servings 8
Preparation Time 1 hour, 15 minutes
Cook Time 15 minutes
Total Time 1 hour, 30 minutes
Difficulty Intermediate
Main Ingredient Eggplant; Tahini
Category Fruit; Nuts, Fats, & Oils
Meal Brunch; Lunch; Dinner; Snack
Type Appetizer; Side Dish
Subtype Dip/Spread
Cuisine Middle Eastern
Cook Method Baking
Diet Diabetes Meal Plan; Low Calorie; Low Fat; Low Carb; Low Cholesterol; Low Sodium; Heart Healthy; High Fiber; Vegetarian; Vegan


  • 2 large eggplants 

  • 2 tablespoons tahini 

  • 4 garlic cloves, peeled and crushed

  • 3 tablespoons fresh lemon juice 

  • 4 tablespoons cold water 

  • 1/4 teaspoon salt 

  • 1/8 teaspoon black pepper, freshly ground

  • 1/2 teaspoon olive oil 

  • 1 cup tomato, chopped

  • 1/2 cup onion, diced

  • Parsley sprigs, for optional garnish



  • Poke holes in the eggplants with a fork. Wrap each eggplant in aluminum foil and bake in the oven at 500�F for 15 minutes. Remove the foil and place the eggplants in cold water. Peel while they are still hot and drain in a colander until cool. Mash the eggplant to a puree.

  • In a food processor or blender, combine the tahini, garlic, diced onion, tomato, lemon juice, and water. Add the peeled eggplant, salt, pepper, and olive oil.

  • Before serving, garnish with parsley if desired.


Nutrition (per serving)

  • Calories: 70 cal

  • Total fat: 3g

  • Saturated fat: 0g

  • Cholesterol: 0mg

  • Sodium: 80mg

  • Carbohydrate: 11g

  • Fiber: 5g

  • Protein: 2g

  • Calcium: 40mg