Home
Healthy Family
Healthy Community
Healthy World
Site Menu
Recipes Meal-o-matic Favorite Foods Blog / Stories
Preschool Adventure Food Adventure Home Edition Classes & Events
Partners About Stay in Touch
My Stuff Log In Shop our Store Donate
Casino Night is back! March 22, 2024 »
Casino Night is back! March 22, 2024 »

Baba Ghanoush

SAVE ✓ SAVED ADD TO MEAL PLAN PRINT

Baba Ghanoush is a creamy eggplant dip popular in Mediterranean cooking. Similar to hummus, it is flavored with tahini, lemon juice, and garlic. We liked the addition of smoked paprika and fresh parsley.

Ingredients

Food
Amt
Units
Prep
Notes
2 lbs italian eggplant (roasted)
italian eggplant
2
lbs
roasted
4 garlic cloves (roasted, medium size)
garlic cloves
4
roasted, medium size
2 tablespoons lemon juice
lemon juice
2
tablespoons
¼ cup tahini
tahini
¼
cup
¼ cup olive oil
olive oil
¼
cup
¼ teaspoon smoked paprika
smoked paprika
¼
teaspoon
1 teaspoon salt
salt
1
teaspoon
¼ ground cumin
ground cumin
¼
2 tablespoons flat-leaf parsley (fresh)
flat-leaf parsley
2
tablespoons
fresh

Method

  1. Preheat oven to 425. Halve the eggplants lengthwise and put cut-side up on a baking sheet. Sprinkle with salt and allow moisture to “sweat” for 15-20 min. Blot off moisture with a clean paper towel and discard.

  2. Line a rimmed baking sheet with parchment paper, brush the cut sides lightly with olive oil. Place them cut side down on the baking sheet.

  3. Put garlic cloves (with skin on) into a foil packet and drizzle with olive oil. Close packet and place on the baking sheet with the eggplant. The garlic will roast at the same time.

  4. Roast the eggplant until the interior is totally tender and the skin begins to collapse – about 45 minutes or longer. Remove from oven and allow to cool for a few minutes.

  5. Turn the eggplants over and scoop out the flesh and put it into a mesh strainer over a mixing bowl. Discard the skins.

  6. Allow the eggplant to rest over the bowl, draining off as much liquid as possible. Shake or stir the eggplant in the strainer to release even more moisture. Another option is to put the eggplant into a salad spinner and spin off any remaining moisture.

  7. Put the eggplant into the bowl of your food processor. Remove skins and add the roasted garlic to the bowl along with the lemon juice. tahini, olive oil, paprika, cumin, and salt. Pulse until a smooth, uniform texture is achieved.

  8. Stir in parsley and taste to see if more salt or lemon juice is needed.

  9. Transfer to a serving bowl, top with a bit of fresh parsley, a drizzle of olive oil, and a sprinkle of smoked paprika. Optional dippers include fresh veggies or pita bread.

Babyfood Option:

The smooth consistence of baba ghanoush makes for a great first food for babies. If there is a concern about sesame allergies, you can omit the tahini. The roasted garlic is nice and mild. The other spices can be adjusted for baby, as needed.

Prep time
90 min
Cook time
45 min
Yields/Serves:
8
Nutrition Information

Yum Ratings

😫😟😐😀😍 “She was dipping her fingers in it!” —Jaylie, Age 1
😫😟😐😀😍 “Yummy! I like this almost as much as hummus!” —Sofia, Age 16
😫😟😐😀😍 “Really good and quick once the eggplant is roasted!” —Rocco, Age 10
😫😟😐😀😍 “Loved it!” —Caniyah, Age 4
😫😟😐😀😍 “Loved it! (and she usually doesnt eat vegetables, but was dipping cucumber, pepper, carrot & broccolie!) *Mom approves!!” —Jasmine, Grown up