Baba Ghanouj Roasted Eggplant Puree Recipe

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Baba Ghanouj Roasted Eggplant Puree
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  • 3 medium eggplant
  • 3/4 cup tahini
  • 2 tbsp olive oil
  • 2 tsp salt


  1. Split the eggplant lengthwise; brush them with 1 tablespoon of the olive oil. Place the eggplant cut-side down on a sheetpan and roast at450 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.
  4. 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 593.4mg 25%
Potassium 515.64mg 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 52.5mg 5%
Amount Per 100 g
Calories 101.57 Kcal (425 kJ)
Calories from fat 66.99 Kcal
% Daily Value*
Total Fat 7.44g 24%
Sodium 284.9mg 25%
Potassium 247.57mg 11%
Total Carbs 7.83g 5%
Sugars 3.42g 29%
Dietary Fiber 3.05g 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

Bad Points

  • High in Sodium

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