Baba Ganouj

Baba Ganouj

2 Reviews
From the EatingWell Kitchen

Grilled eggplant is pureed along with garlic, lemon juice and tahini to make a lighter version of the classic Middle Eastern dip. If you can't find ground sumac for the garnish, chopped pistachios are traditional as well. Serve with pita wedges or use as a spread for sandwiches.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 2 medium eggplants, (about 1 pound each)
  • 4 cloves garlic, unpeeled
  • 1/4 cup lemon juice
  • 2 tablespoons tahini, (see Note)
  • 1 1/4 teaspoons salt
  • Extra-virgin olive oil, for garnish
  • Ground sumac, for garnish (see Note)


  • Active

  • Ready In

  1. Preheat grill to high.
  2. Prick eggplants all over with a fork. Thread garlic cloves onto a skewer. Grill the eggplants, turning occasionally, until charred and tender, 10 to 12 minutes. Grill the garlic, turning once, until charred and tender, 6 to 8 minutes.
  3. Transfer the eggplants and garlic to a cutting board. When cool enough to handle, peel both. Transfer to a food processor. Add lemon juice, tahini and salt; process until almost smooth. Drizzle with oil and sprinkle with sumac, if desired.
  • Make Ahead Tip: Cover and refrigerate for up to 3 days.
  • Equipment: Skewer
  • Tahini is a thick paste of ground sesame seeds. Look for it in large supermarkets in the Middle Eastern section or near other nut butters.
  • The tart berries of a particular variety of sumac bush add a distinctive element to many Middle Eastern dishes. Find them whole or ground in Middle Eastern markets or online at or

Nutrition information

  • Serving size: about 1/4 cup
  • Per serving: 33 calories; 1 g fat(0 g sat); 2 g fiber; 5 g carbohydrates; 1 g protein; 17 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 16 IU vitamin A; 4 mg vitamin C; 11 mg calcium; 0 mg iron; 245 mg sodium; 161 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1 vegetable

Reviews 2

January 31, 2012
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By: EatingWell User
Rich and smooth taste. I warmed it and served it as a side dish.
October 01, 2010
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By: EatingWell User
wonderful .... it reminds me about a dish served by my brother in law in India.