Veggie Kitchen Baba Ghanoush


Eggplant 1 Pound
Fresh lemon juice 1/4 Cup (4 tbs)
Garlic bulb 1 Medium
Sesame tahini paste 1/4 Cup (4 tbs)
Ground cumin 1/2 Teaspoon
Dried basil 1/2 Teaspoon
Ground coriander 1/4 Teaspoon
Paprika 1/4 Teaspoon
Olive oil 1 Tablespoon
Salt and pepper To Taste



1. Preheat the oven to 400 degree.

2. Using a fork poke holes in the eggplant and then lightly coat with olive oil.

3. Cut the top of the garlic bulb and expose the garlic, wrap the bulb in foil.


4. Place the eggplant and the garlic bulb on the baking sheet and roast in the preheated oven for 40 minutes, flipping once after 20 minutes.

5. Once done check if the eggplant is soft when pierced with knife.

6. Let it cool enough to handle, peel and chop, discard the skin and place it in a food processor.

7. Squeeze the roasted garlic out of the bulb add lemon juice, herbs, spices, slat and pepper, tahini and olive oil.

8. Blend until smooth puree consistency.

9. Transfer in a bowl and cover with lid and allow to chill for 2 hours.


10. Serve with pita bread and some carrots sticks.


Chilling will blend the flavors. Then you are ready to eat!

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 172Calories from Fat 107

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat %

Trans Fat 0 g


Sodium 103 mg4.29%

Total Carbohydrates 11 g3.7%

Dietary Fiber 5 g20%

Sugars 4 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet