"Baba Ghanoush"

4 Reviews
100% would make this recipe again

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.

Preparation : 15 min Cooking : 1 h
220 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Vegan
  • Gluten Free
  • Lactose Free
  • Halal
  • Kosher
  • Vegetarian
  • Kid-friendly
  • Artery-healthy
  • Heart-healthy


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] 0.2 g
2 tsp extra virgin olive oil 10 mL
2 tbsp Italian parsley, fresh [optional] 10 g
4 corn tortillas 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 with 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 tortillas and vegetables.


Keep up to 5 days, covered, in the refrigerator or up to 3 months in the freezer.

Nutrition Facts Table

per 1 serving (240 g)


% Daily Value




9 g

13 %

Saturated 1.2 g
+ Trans 0 g

6 %


0 mg


70 mg

3 %


34 g

11 %


8 g

32 %


5 g

Net Carbs

26 g


6 g

Vitamin A

57 %

Vitamin C

19 %


12 %


12 %


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


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Fruits 0
Vegetables 1
Fats 1 ½

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Members' Reviews

4 Reviews (4 with rating only ) 100% would make this recipe again

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