Baba Ghanoush

This dip is great with pita chips or raw vegetables.  Full of healthy, fresh ingredients and absolutely delicious.  I made it for a barbecue last night and people seemed to enjoy it.  Hope you enjoy as well.  I love Middle Eastern food, and this is no exception.


Baba Ghanoush


3 small eggplants

2 cloves garlic

1 lemon, juiced

2 tablespoons tahini

1/2 teaspoon sea salt

2 teaspoons olive oil

1 tablespoon fresh parsley


  • Bake eggplant whole at 400 degrees for about 45 minutes.  Rotate every 15 minutes so any given side does not burn on the cookie sheet.
  • Allow eggplant to cool for a few minutes.  Cut the top and bottom off the eggplant and peel it.  It will peel easily after baking.  Discard peel.
  • Place garlic in food processor and process until minced.  Add eggplant, lemon juice, tahini, and salt.  Process until smooth.
  • Place in bowl and drizzle olive oil over top.  Add fresh parsley.
  • Serve with pita chips and/or raw vegetables.  Enjoy!!


This recipe was modified slightly from a recipe I found at: Thanks for the inspiration!


4 thoughts on “Baba Ghanoush

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