Eggplant Dip (Baba Ghanoosh) Recipe

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Eggplant Dip (Baba Ghanoosh)
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  1. Preheat oven to 450 degrees F.
  2. Using a knife, pierce eggplant in several places and place on a baking sheet.
  3. Bake, turning occasionally, 50-60 minutes or until eggplant is soft to the touch.
  4. Place in a plastic food bag for 10 minutes. Remove from bag. Peel off skin. Cut eggplant into pieces.
  5. Place in a bowl of food processor fitted with a steel blade. Add lemon juice, tahini, garlic, 1 T. parsley, salt and pepper to taste. Puree until smooth.
  6. Spoon into a serving bowl; sprinkle with remaining parsley and paprika.
  7. Serve with wedges of pita bread or crackers.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 89.07 Kcal (373 kJ)
Calories from fat 47.92 Kcal
% Daily Value*
Total Fat 5.32g 8%
Sodium 6.52mg 0%
Potassium 274.26mg 6%
Total Carbs 9.92g 3%
Sugars 3.95g 16%
Dietary Fiber 3.77g 15%
Protein 2.87g 6%
Vitamin C 19.3mg 32%
Iron 0.8mg 4%
Calcium 32.9mg 3%
Amount Per 100 g
Calories 75.62 Kcal (317 kJ)
Calories from fat 40.68 Kcal
% Daily Value*
Total Fat 4.52g 8%
Sodium 5.54mg 0%
Potassium 232.85mg 6%
Total Carbs 8.42g 3%
Sugars 3.35g 16%
Dietary Fiber 3.2g 15%
Protein 2.44g 6%
Vitamin C 16.4mg 32%
Iron 0.7mg 4%
Calcium 27.9mg 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

  • 1.5
  • 2

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free,
  • good source of fiber

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