Baba Ghanouj

4.3 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 93.1
  • Total Fat: 4.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 436.3 mg
  • Total Carbs: 13.3 g
  • Dietary Fiber: 3.7 g
  • Protein: 2.6 g

View full nutritional breakdown of Baba Ghanouj calories by ingredient
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Adapted from The Mediterranean Vegan Kitchen Adapted from The Mediterranean Vegan Kitchen
Number of Servings: 4


    1 lb eggplant
    4 cloves garlic, peeled, 3 left whole, 1 minced
    2tsp olive oil
    2T tahini
    1 tsp cumin seeds
    2T lemon juice
    1/4 tsp ground cumin
    Salt and pepper to taste
    1T chopped parsley


Preheat oven to 450. Pierce eggplant all over with a fork. Put on unoiled cookie sheet with 3 whole cloves garlic.
Roast for 5 minutes and remove garlic as soon as it's soft, but not browning.
Turn eggplant and turn every 5 minutes until it is very soft.
Remove from oven, cut off stem end, slice in half the long way and put cut side down on a towel for a few minutes so it can drain.
Mash roasted garlic first, then add with eggplant to a food processor and pulse until blended.
Add everything else except parsley and pulse until thoroughly blended.
Stir in parsley and let sit out for 30 minutes so the flavors can merge.

Number of Servings: 4

Recipe submitted by SparkPeople user MADDY_AVENA.

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Member Ratings For This Recipe

  • Good
    2 of 2 people found this review helpful
    I'm sure that this tastes excellent to most people, but I guess I just don't like Baba Ghanouj very much. I love eggplant, but there was something weird about the consistency that I couldn't handle. I wanted to give it a 1 but my husband said a 5, so I picked the middle. - 4/20/08

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  • Incredible!
    Awesome recipe...taste just like the baba ghanouj in my favorite Greek restaurant in Pittsburgh! - 7/19/09

    Was this review helpful?   yes  No