Baba Ghanoush (Pareve)

Baba Ghanoush, garnished with pomegranate seeds and parsley

Miri Rotkovitz

  • Total: 60 mins
  • Prep: 10 mins
  • Cook: 50 mins
  • Yield: Serves 4 to 6
Nutritional Guidelines (per serving)
128 Calories
7g Fat
14g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Serves 4 to 6
Amount per serving
Calories 128
% Daily Value*
Total Fat 7g 10%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 206mg 9%
Total Carbohydrate 14g 5%
Dietary Fiber 4g 14%
Protein 3g
Calcium 74mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Popular throughout the Middle East, Baba Ghanoush - also known as Baba Ghanouj and Babaganoush - is a dip or spread made of roasted eggplant and tahini. The recipe is straightforward - simply roast the eggplant, scoop out the softened pulp, and then puree with tahini and seasonings. Scoop it up with fresh pita bread or raw veggies for a healthful snack or meze-style appetizer.


  • 1 large eggplant
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons Tahini
  • 2 cloves garlic (minced)
  • 1 tablespoon fresh parsley
  • 1/2 teaspoon salt

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 400 F (200 C).

  3. Prick the eggplant all over with a fork and place on a rimmed baking sheet.

  4. Roast in the hot oven, turning periodically, until the eggplant is very tender, about 45 to 50 minutes. 

  5. When the eggplant is cool enough to handle, slice it in half lengthwise and scoop the flesh into the work bowl of a food processor. Add the garlic, olive oil, lemon juice, tahini, garlic, parsley, and salt.

  6. Pulse until the mixture is pureed, but still, has some texture.

  7. Transfer to a serving bowl and serve warm or at room temperature with warm pita bread.


  • Don't have a food processor? Once the eggplant is roasted, it'll be tender enough to mash with a fork. Roughly chop the eggplant before mashing.
  • To blend the garlic into the baba ghanoush more evenly, make a paste with it before adding it to the eggplant: peel, smash and halve the cloves, sprinkle with the salt, and chop very finely with a heavy chef's knife. Use the side of the blade to smash the garlic and salt into a paste, then stir into the eggplant mixture. The texture of the baba ghanoush will be more rustic, but it will still be delicious. 
  • The baba ghanoush can be served immediately after preparation, but it's even better when the flavors have a chance to meld. If you've got the time, prep it least a few hours to a day ahead, and store, covered in the refrigerator, until shortly before you're ready to enjoy it. Bring to room temperature before serving.
  • Upgrade your baba ghanoush with a flavorful garnish. Try topping with pomegranate arils (seeds) and chopped mint or parsley. Or sprinkle with smoked paprika and drizzle with extra virgin olive oil. 
  • Leftovers may be refrigerated, covered, for up to four days.