Baba Ghanouj (Roast Eggplant Puree) Recipe

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Baba Ghanouj (Roast Eggplant Puree)
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  • 3 medium eggplants
  • 3/4 cup tahini
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 1/2 tsp salt


  1. Split the eggplant lengthwise; brush them with 1 T of the olive oil. Place the eggplant cut-side down on a sheetpan and roast at 450°F for 20-30 minutes or until the eggplant is very soft. Allow the eggplant to cool to room temperature.
  2. When they are at room temperature scoop out the flesh of the eggplant with a spoon and discard the skins. Place the flesh of the eggplant in a colander to drain for about 20 minutes.
  3. Place the drained eggplant in a food processor along with the lemon juice, tahini, garlic, salt, cayenne pepper, ground cumin and the remaining tablespoon of olive oil. Puree until the mixture is smooth and thick. Refrigerate at least 1 hour before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 211.55 Kcal (886 kJ)
Calories from fat 139.52 Kcal
% Daily Value*
Total Fat 15.5g 24%
Sodium 448.06mg 19%
Potassium 515.61mg 11%
Total Carbs 16.31g 5%
Sugars 7.13g 29%
Dietary Fiber 6.36g 25%
Protein 5.66g 11%
Vitamin C 7.7mg 13%
Iron 1.1mg 6%
Calcium 52.4mg 5%
Amount Per 100 g
Calories 101.75 Kcal (426 kJ)
Calories from fat 67.11 Kcal
% Daily Value*
Total Fat 7.46g 24%
Sodium 215.51mg 19%
Potassium 248mg 11%
Total Carbs 7.85g 5%
Sugars 3.43g 29%
Dietary Fiber 3.06g 25%
Protein 2.72g 11%
Vitamin C 3.7mg 13%
Iron 0.5mg 6%
Calcium 25.2mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.7
  • 6

Good Points

  • saturated fat free,
  • cholesterol free,
  • good source of fiber

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