Baba Ghanoush (Eggplant Dip) Recipe

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Baba Ghanoush (Eggplant Dip)
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  1. Pierce the eggplants in several places with a toothpick. Wrap the whole eggplant in aluminum foil, and set it over a gas grill to cook on all sides until it collapses and begins to release a great deal of steam.
  2. Place the eggplant in a basin of cold water; peel while it's still hot and allow it to drain in a colander until cool.
  3. Squeeze pulp to remove any bitter juices. Mash the eggplant to a puree.
  4. In a food processor, mix the tahini with the garlic, onion, tomato, and lemon juice until the mixture thickens and reduces in size. Thin with water. With the machine running, add the eggplant and the salt, pepper, and olive oil.
  5. Spread out in a shallow dish, and garnish with pepper, parsley, and tomatoes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 71.97 Kcal (301 kJ)
Calories from fat 27.41 Kcal
% Daily Value*
Total Fat 3.05g 5%
Sodium 103.18mg 4%
Potassium 345.99mg 7%
Total Carbs 10.37g 3%
Sugars 5.46g 22%
Dietary Fiber 3.7g 15%
Protein 2.35g 5%
Vitamin C 10.8mg 18%
Iron 0.2mg 1%
Calcium 26.8mg 3%
Amount Per 100 g
Calories 44.17 Kcal (185 kJ)
Calories from fat 16.82 Kcal
% Daily Value*
Total Fat 1.87g 5%
Sodium 63.32mg 4%
Potassium 212.33mg 7%
Total Carbs 6.37g 3%
Sugars 3.35g 22%
Dietary Fiber 2.27g 15%
Protein 1.44g 5%
Vitamin C 6.6mg 18%
Iron 0.1mg 1%
Calcium 16.5mg 3%

* 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

  • 1
  • 2

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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