Baba Ghanoush



Serving size

about 1/2 cup
45 Minutes
60 minutes

This recipe can be multiplied or divided by 2 and keeps well in the refrigerator for about 3 days.

Baba Ghanoush


4 lb. Eggplant, raw (about 2 large, halved lengthwise)
3 clove Garlic, raw (minced)
1/2 tsp. Salt
1/2 cup chopped Fresh parsley
3 Tbsp. Tahini
1 Tbsp. Olive oil
1/4 tsp.. Ground cumin
2 Tbsp. Lemon juice
1 to taste Black pepper


Preheat the oven to 325°F.

Place the eggplant in a large skillet and place the pan in the oven. Roast the eggplant for about 30 minutes until soft, turning about every ten minutes.

Remove the eggplant from the oven and let cool.

When the eggplant is cool slice lengthwise and scoop out the flesh. Discard the skin.

Place the roasted eggplant in a food processor with the garlic, salt, parsley, tahini, olive oil, cumin, lemon juice and pepper.

Process until smooth. Chill.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

The flavors from the tahini and cumin just bring out all the great umami flavor of the eggplant.

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