Baba Ghanoush (Roasted Eggplant Dip)

8 120 77
Ingredients Minutes Calories
Prep Cook Servings
1 h 1 h 8
Baba Ghanoush (Roasted Eggplant Dip)
Health Highlights


1 eggplant Eggplant
1 tbsp Extra virgin olive oil (as needed)
1/4 tsp Kosher salt (as needed)
2 clove(s) Garlic (smashed)
1 whole lemon(s) Lemon juice
1/4 cup Tahini
1 dash Black pepper
1/2 tsp Sumac, ground (for garnish)


  1. Heat the oven to 425ºF (218ºC).
  2. Cut the eggplant in half lengthwise. Oil the cut side lightly with olive oil and sprinkle generously with kosher salt. Roast, cut side up, for 1 hour, or until very soft and blackened around the edges. The eggplant halves will be puffy and expanded but will collapse as they cool. Let cool for 1 hour.
  3. Scoop the flesh away from the skin and discard the skin. Put the eggplant flesh in a fine-mesh strainer. Press out and drain any juice that will come out.
  4. Transfer to a mortar or food processor. Add the garlic, lemon juice, tahini, and black pepper and blend thoroughly until very smooth.
  5. Taste and add additional lemon juice, olive oil, salt, or pepper to taste, if desired.
  6. Refrigerate for at least one hour to let the flavors blend. Before serving dust lightly with ground sumac.
  7. Serve with warm pita bread, baked chips, or chopped raw vegetables.


Nutritional Highlights

  • Eggplant is high in vitamin C, niacin, and folic acid, they are low in sodium and a great source of dietary fiber

Nutrition Facts

Per Portion

Calories 77
Calories from fat 50
Calories from saturated fat 7.0
Total Fat 5.6 g
Saturated Fat 0.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 2.7 g
Cholesterol 0
Sodium 79 mg
Potassium 197 mg
Total Carbohydrate 6.1 g
Dietary Fiber 2.4 g
Sugars 2.5 g
Protein 2.0 g

Dietary servings

Per Portion

Meat Alternative 0.2
Vegetables 1.6

Energy sources


Meal Type(s)