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Eggplant Dip - Baba Ghanoush

User Rating 5 Star Rating (1 Review)


One of my all-time favorite dips is eggplant dip, or Baba Ghanoush. Low in saturated fat and with no cholesterol, this a healthy appetizer to enjoy with whole wheat pita wedges or fresh vegetables.

Cook Time: 50 minutes

Total Time: 50 minutes


  • 1 large or 2 medium eggplant
  • 2 garlic cloves, crushed
  • 2 tbsp tahini (sesame paste)
  • 1/4 cup scallions, finely chopped
  • Juice of one lemon
  • 1/4 cup chopped parsley
  • Paprika


Preheat oven to 400 degrees. Prick eggplant all over with a fork. Place in oven for 45-50 minutes until very soft. Remove from oven, plunge in cold water to cool or simply wait for the eggplant to cool.

Peel and chop cooked eggplant. Place in a blender with the garlic, tahini, scallions, lemon juice and parsley. Blend until almost smooth. Refrigerate until ready to serve. Just before serving, sprinkle a little paprika on top. Enjoy with whole wheat pita bread wedges or cut vegetables.

Makes 2 Cups.

Per 1/4 cup serving: Calories 42, Calories from Fat 16, Total Fat 2g (sat 0.3g), Cholesterol 0mg, Sodium 8mg, Carbohydrate 5.2g, Fiber 1.6g, Protein 1.4g

User Reviews

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 5 out of 5
awesome, Member thaisrha

I really love it if you wait for a day or two is going to taste even better .when I prepared this dish I like to make a lot and live in the frigde it taste even better when the garlic set for while.well I really like garlic...

5 out of 5 people found this helpful.

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