Photo: Stephanie Studer
Baba Ghanoush Recipe
7 ingredients
5 min + 1 hr
1 1/2 cups (4 to 6 servings)
openrecipes
Baba ghanoush takes a backseat to hummus all too often (perhaps because second-rate globe eggplants result in second-rate dip). But make it with the flavorful...
Estimated Nutrition (whole recipe, rough)
260
Calories
4g
Protein
22g
Fat
17g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Tahini | 1 tbsp (15g) | 89 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds Japanese eggplants
- 1 tablespoon extra-virgin olive oil , plus extra for garnish
- 1/4 cup tahini
- 2 medium garlic cloves, coarsely chopped
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons kosher salt
- 1 teaspoon finely chopped Italian parsley leaves, for garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes