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Baba Ganoush (Lebanese Eggplant Dip)

Baba Ganoush (Lebanese Eggplant Dip)

5 from 1 vote
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4
Calories 184 kcal


  • 1 medium eggplant, washed
  • 1/4 cup tahini
  • 1 clove garlic, crushed
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 lemon juice
  • 1/8 cup fresh parsley
  • salt and pepper, to taste
  • 2 tbsp extra virgin olive oil


  • Bake the eggplant at 425 F for 50 minutes, let cool.
  • Once cooled, peel off the skin with your hands and let the inside flesh cool for 5 minutes.
  • Add the flesh along with the rest of the ingredients to a food processor. Blend until smooth.


Calories: 184kcalCarbohydrates: 11gProtein: 4gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 9mgPotassium: 359mgFiber: 4gSugar: 4gVitamin A: 321IUVitamin C: 7mgCalcium: 39mgIron: 1mg
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