VT's Baba Ghanoush

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 124.2
  • Total Fat: 5.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 19.5 mg
  • Total Carbs: 17.1 g
  • Dietary Fiber: 6.8 g
  • Protein: 4.2 g

View full nutritional breakdown of VT's Baba Ghanoush calories by ingredient


From the July/August 2011 Issue From the July/August 2011 Issue
Number of Servings: 8


    4 eggplant, grilled over charcoal
    1/3 cup tahini, 5.333 tbsp (remove)
    Juice of 1 lemon
    3 cloves garlic, minced
    2 tsp cumin
    sea salt to taste (this is about 1/2 tsp)


1 - Prick the eggplants all over, and grill until the skin is blistered and the eggplants feel soft to the touch, turning occasionally.

2 - Transfer the eggplants to a large bowl, cover and allow to cool for 1-2 hours. Once cooled, cut the eggplants in half lengthwise, and scoop out the flesh into a food processor or blender, along with any juice that accumulated at the bottom of the bowl.

3 - Add tahini, lemon juice, garlic and cumin, and puree for 2 minutes, or until smooth and creamy. Season with salt and pepper, if desired. Chill for 2 hours, up to 3 days.

To serve: spread Baba Ghanoush onto a shallow plate. Drizzle with olive oil, and sprinkle with parsley.

Serving Size: Makes 8 1/4-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user CARLY783.

TAGS:  Side Items |