Skip to Content
Prep Time
5 mins
Total Time
1 h 10 m
Makes
3 cups (750 mL) baba ghanouj

Ingredients

2
large eggplants, trimmed and halved lengthwise
1/4 cup
tahini (sesame paste)
60 mL
3 tbsp
lemon juice
45 mL
3 tbsp
olive oil
45 mL
2
garlic cloves, coarsely chopped
1 tsp
salt
5 mL
1/4 tsp
pepper
1 mL

Directions

Step 1
Preheat oven to 425°F (220ºC). Place eggplants, cut-side down, on parchment paper-lined baking sheet. Bake until eggplant is tender and skin can be easily pierced with a knife, about 40 min. Set aside until cool enough to handle, about 20 min.
Step 2
Scoop eggplant flesh into bowl of food processor (discard skin) and add tahini, lemon juice, olive oil, garlic, salt and pepper. Blend until completely smooth.
× You have already rated this item.

Nutrition Facts

Nutrition Description:
Per serving: (2 tbsp, 30mL)
Calories:
45
Fat:
3
Carbs:
3
Fibre:
1
Sugar:
1
Protein:
1
Sodium:
95 mg