Baba Ghanoush Recipe | Vegetarian Times Skip to main content

Baba Ghanoush

This version of baba ghanoush is blended to creamy smoothness so that it can be served like hummus, for dipping pita, veggies, and crackers.



Ingredient Line: 
4 medium eggplants (2 ½ lb.)
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⅓ cup tahini
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⅓ cup lemon juice
Ingredient Line: 
3 cloves garlic, minced (1 Tbs.)
Ingredient Line: 
2 tsp. ground cumin
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2 Tbs. olive oil, for drizzling
Ingredient Line: 
2 Tbs. chopped fresh parsley, for sprinkling


1. Preheat oven to broil. Prick eggplants all over with fork. Place on baking sheet, and broil 15 to 20 minutes, or until skin is blistered and eggplants feel soft to the touch, turning occasionally. Transfer to large bowl, cover with lid; cool 1 hour.

2. Cut eggplants in half lengthwise, and scoop out flesh with spoon into bowl of food processor, adding any juice that accumulated at bottom of large bowl. Add tahini, lemon juice, garlic, and cumin, and purée 2 minutes, or until very smooth and creamy. Season with salt and pepper, if desired. Chill 2 hours, or up to 3 days.

3. To serve: Spread Baba Ghanoush onto shallow plate. Drizzle with olive oil, and sprinkle with parsley.

Nutrition Information: 

3 g
Total Fat: 
9 g
Saturated Fat: 
1 g
10 g
0 mg
8 mg
5 g
3 g
Serves 8

Comments on this Recipe

Yummy! Very easy and tasted great.

I made this today & took it to work for lunch. I topped it with fresh pico instead of parsley and ate it with snow peas and pita chips. I really enjoyed it. Delish.