"Baba Ghanoush"

"Baba Ghanoush"

A Middle Eastern puree of aubergine, «tahini» (sesame seed paste), olive oil, lemon juice, and garlic.

«Al-badindgian» was the term used in Persia for «aubergine». It was the Arabs who introduced it into Italy and Europe in the 15th century. The bitter taste of the first varieties was thought to cause «craziness», hence the aubergine was grown initially only for its flowers.

4 servings
Preparation 15 min
Cooking 1 h

250 calories per serving 


1 aubergines / eggplants, large size   460 g
  aluminum foil, to wrap the aubergine    
2 tbsp Tahini paste   35 g
2 tbsp lemon juice, freshly squeezed   3/4 lemon
1 clove garlic    
1 pinch salt [optional]   0.1 g
2 tsp extra virgin olive oil   10 mL
2 tbsp Italian parsley, fresh [optional]   10 g
4 pita breads   180 g
2 carrots   200 g
2 stalks celery   140 g
4 radishes   60 g
2 tsp pine nuts [optional]   5 g
1 tsp paprika [optional]   3 g

Before you start

The aubergines can be cooked either in the oven or using an outdoor grill.


  1. Preheat the oven to 175ºC/350ºF.
  2. Poke each aubergine with a fork in a couple places, wrap in foil, and bake for about one hour or until it is thoroughly soft inside and charred on the outside. Alternatively, the aubergines may be cooked on the coals of a barbecue.
  3. Leave the aubergines to cool for about 10 min or longer. Peel off the skin, reserving the juices. Chop the aubergine flesh, then mash it thoroughly either using a fork for a textured result or in a food processor for a smooth purée.
  4. In a separate bowl, combine the tahini, lemon juice, and crushed garlic. Mix well. Stir in the aubergine purée and reserved juices. Blend thoroughly. Add salt to taste. If the mixture becomes too thick, add some more lemon juice or water. If instead it is too thin, add some more tahini. Spoon the mixture into a serving bowl.
  5. Drizzle with extra virgin olive oil and garnish with chopped parsley. A few pine nuts and paprika may be added for decoration. Serve cold or at room temperature, with the pita bread and vegetables.


This dip can be kept up to 5 days, covered, in the refrigerator or up to 3 months in the freezer.

Nutrition Facts Table

Nutrition Facts

per 1 serving (250g)


% DV*

* DV = Daily Value




8 g

13 %

Saturated 1 g
+ Trans 0 g

6 %


0 mg


310 mg

13 %


39 g

13 %


7 g

28 %


6 g


8 g

Vitamin A

60 %

Vitamin C

25 %


8 %


20 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 3 servings
Grain Products: serving
Milk and Alternatives: 0 serving
Meat and Alternatives: ¼ serving

More info


Free :
Added Sugar, Cholesterol, Trans Fat
Low :
Saturated Fat
Source of :
Calcium, Pantothenic Acid, Vitamin B6, Vitamin C, Vitamin E
Good source of :
Copper, Iron, Niacin, Phosphorus, Vitamin B2, Zinc
Excellent source of :
Fibre, Folacin, Magnesium, Manganese, Potassium, Selenium, Vitamin A, Vitamin B1, Vitamin K
Diet-related health claims :

More info

This recipe is in the following categories: Vegetables | First courses/Appetizers | Lunch box | Sauces & Dips | Snacks | Halal | Heart-healthy | High Fibre | High Iron | Kosher | Low Cholesterol | Low Saturated Fat | Vegan | Vegetarian | Bake | Barbecue/Broil/Grill | Buffet | Cocktail Party | Picnic | Middle Eastern

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