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Makes
Makes: 3 cups (750 mL) baba ghanouj
Level
very easy
Prep Time
5
Total Time
70

Ingredients

2
large eggplants, trimmed and halved lengthwise
1/4 cup
tahini (sesame paste)
60 mL
3 tbsp
lemon juice
45 mL
3 tbsp
olive oil
45 mL
2
garlic cloves, coarsely chopped
1 tsp
salt
5 mL
1/4 tsp
pepper
1 mL

Method

Step 1
Preheat oven to 425°F (220ºC). Place eggplants, cut-side down, on parchment paper-lined baking sheet. Bake until eggplant is tender and skin can be easily pierced with a knife, about 40 min. Set aside until cool enough to handle, about 20 min.
Step 2
Scoop eggplant flesh into bowl of food processor (discard skin) and add tahini, lemon juice, olive oil, garlic, salt and pepper. Blend until completely smooth.
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Nutritional Facts Per Serving

Nutrition Description:
Per serving: (2 tbsp, 30mL)
Calories:
45
Fat:
3 g
Saturated Fat:
0.4 g
Carbs:
3 g
Sugar:
1 g
Protein:
1 g
Cholesterol:
0 mg
Fiber:
1 g
Sodium:
95 mg