Baba Ghanoush - 3 Guiding Stars
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Baba Ghanoush is a Middle Eastern eggplant dip that has many variations. Key to achieving creaminess is the use of tahini, which adds a bitter-sweet note that plays gorgeously with eggplant. Serve with whole grain pitas.


  • 2 large eggplants, stem removed
  • 2 Tbsp. tahini
  • 4 cloves garlic, crushed
  • ½ cup chopped onion
  • 1 cup chopped tomato
  • 3 Tbsp. lemon juice
  • 4 Tbsp. cold water
  • ¼ tsp. salt
  • ⅛ tsp. pepper
  • ½ tsp. olive oil
  • Parsley sprigs to garnish (optional)


  1. Preheat oven to 500ºF.
  2. Pierce the eggplants in several places with a fork. Wrap each eggplant in foil and roast until the eggplants are very soft (15-20 minutes).
  3. Remove the foil and place the eggplants into a bowl of cold water and remove skin with your hands. Move eggplant flesh to a colander and allow to drain until cool (20 minutes). Squeeze the flesh thoroughly to remove bitter juices.
  4. In a food processor or blender, mix tahini, garlic, onion, tomato, lemon juice, and water until smooth.
  5. With the food processor or blender running, add the peeled eggplant, salt, pepper, and olive oil.
  6. Serve in a shallow dish garnished with extra pepper and parsley, if desired.
Nutritional analysis per serving: Calories 70; Total Fat 2.5g (3% Daily Value); Saturated Fat 0.5g (0% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 80mg (3% DV); Total Carbohydrate 11g (4% DV); Dietary Fiber 4.5g (14% DV); Total Sugars 5g; Includes 0g Added Sugars (0% DV); Protein 2g; Vitamin D 0% DV; Calcium 2% DV; Iron 6% DV; Potassium 8% DV; Copper 20% DV; Molybdenum 20% DV; Manganese 15% DV.
Recipe by Guiding Stars at
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