product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

Baba Ganoush

Serves 4 to 6
Time 30 min
Baba ganoush is a savory purée of eggplant flavored with tahini, lemon juice and fresh herbs. Eat it with wedges of whole wheat pita bread for dipping or spoon it over roasted meats and vegetables.
Ingredients
  • 3 tablespoons tahini
  • 1 clove garlic, finely chopped
  • 2 tablespoons nonfat plain yogurt
  • 1/2 cup fresh flat-leaf parsley, chopped, plus more for garnish
  • 1/4 cup lemon juice
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon extra-virgin olive oil, plus more for garnish
  • 1 large eggplant, halved lengthwise
Method

Preheat the oven to 350°F. 

Place eggplant cut-side down on a foil-lined baking sheet. 

Prick all over with a fork and bake until soft and collapsed, about 20 minutes.

When cool enough to handle, scoop eggplant pulp into a bowl; discard skin. 

Add tahini, garlic, yogurt, parsley, lemon juice, salt and olive oil. 

Mash for a chunky texture, or purée in a blender (before adding parsley) for a smooth texture.

Garnish with parsley and drizzle with oil. Serve with warm pita bread or crackers.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
  • 3 tablespoons tahini
  • 1 clove garlic, finely chopped
  • 2 tablespoons nonfat plain yogurt
  • 1/2 cup fresh flat-leaf parsley, chopped, plus more for garnish
  • 1/4 cup lemon juice
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon extra-virgin olive oil, plus more for garnish
  • 1 large eggplant, halved lengthwise