Baba Ganoush

Baba Ganoush
Yields4 Servings
DifficultyIntermediatePrep Time15 minsCook Time45 minsTotal Time1 hr
 2 Eggplantswhole
 3 tbsp Lemon Juicefresh
 2 tbsp Tahinisee recipe below
 2 cloves garlicchopped
 ¼ tsp Salt
 34 leaves Italian Parsleychopped
 8 Whole Wheat PitaHalved

Preheat an oven to 400 degrees F.


Wash and dry eggplants. Do not peel or chop off the stems. Pierce each side of the eggplants with a fork.


Place whole eggplants in the oven and roast for 45 minutes turning them 2 to 3 times. The eggplant are done when the outer shell is blackened or charred, and the inside is soft.


Allow eggplants to cool. Once cool, cut eggplants lengthwise with a knife, and scoop out the pulp with a spoon; discard the skin. Put the pulp in a mixing bowl and mash it into a puree with a fork or blender. If using a blender, make sure not to liquefy the eggplant pulp.


Add lemon juice, tahini, and chopped garlic to the eggplant puree and mix gently and thoroughly until the Baba Ganoush has a smooth consistency.


Pour Baba Ganoush into a serving dish and garnish with chopped parsley.


Garnish with chopped parsley.


Serve chilled or at room temperature with whole wheat pita bread.

Chef's Tip:

Tahini* Recipe Made Simple - makes 210g (7.5oz)


1 cup roasted Sesame seeds
4 Tbsp. Olive oil
2 Tbsp. Lemon juice
2 Garlic cloves

Combine all the ingredients.
Grind to a smooth consistency, add 2 Tbsp. warm water if needed.
Use 2 Tbsp. for Baba Ganoush recipe and save the remaining Tahini in an airtight container for future use.


Nutrition Facts

Serving Size 1

Servings 4

Amount Per Serving
Calories 110Calories from Fat 40
% Daily Value *
Total Fat 4.5g7%
Saturated Fat 0.5g3%
Trans Fat 0g
Cholesterol 0mg
Sodium 150mg7%
Total Carbohydrate 16g6%
Dietary Fiber 8g32%
Sugars 9g
Protein 3g6%

Vitamin A 4%
Vitamin C 20%
Calcium 6%
Iron 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.