"Baba Ghanoush"

25 Reviews
61% would make this recipe again

A Middle Eastern puree of aubergine, «tahini» (sesame seed paste), olive oil, lemon juice, and garlic.

«Al-badindgian» was the term used in Persia for «aubergine». It was the Arabs who introduced it into Italy and Europe in the 15th century. The bitter taste of the first varieties was thought to cause «craziness», hence the aubergine was grown initially only for its flowers.

This recipe is incompatible with your food profile

Preparation : 15 min Cooking : 1 h
250 calories/serving

Ingredients

1 aubergines / eggplants, large size 460 g
aluminum foil, to wrap the aubergine
2 tbsp Tahini paste 35 g
2 tbsp lemon juice, freshly squeezed 3/4 lemon
1 clove garlic
1 pinch salt [optional] 0.2 g
2 tsp extra virgin olive oil 10 mL
2 tbsp Italian parsley, fresh [optional] 10 g
4 pita breads 180 g
2 carrots 200 g
2 stalks celery 140 g
4 radishes 60 g
2 tsp pine nuts [optional] 5 g
1 tsp paprika [optional] 3 g

Before you start

The aubergines can be cooked either in the oven or using an outdoor grill.

Method

  1. Preheat the oven to 175ºC/350ºF.
  2. Poke each aubergine with a fork in a couple places, wrap in foil, and bake for about one hour or until it is thoroughly soft inside and charred on the outside. Alternatively, the aubergines may be cooked on the coals of a barbecue.
  3. Leave the aubergines to cool for about 10 min or longer. Peel off the skin, reserving the juices. Chop the aubergine flesh, then mash it thoroughly either using a fork for a textured result or in a food processor for a smooth purée.
  4. In a separate bowl, combine the tahini, lemon juice, and crushed garlic. Mix well. Stir in the aubergine purée and reserved juices. Blend thoroughly. Add salt to taste. If the mixture becomes too thick, add some more lemon juice or water. If instead it is too thin, add some more tahini. Spoon the mixture into a serving bowl.
  5. Drizzle with extra virgin olive oil and garnish with chopped parsley. A few pine nuts and paprika may be added for decoration. Serve cold or at room temperature, with the pita bread and vegetables.

Observations

This dip can be kept up to 5 days, covered, in the refrigerator or up to 3 months in the freezer.

Nutrition Facts Table

per 1 serving (240 g)

Amount

% Daily Value

Calories

250

Fat

8 g

12 %

Saturated 1.1 g
+ Trans 0 g

6 %

Cholesterol

0 mg

Sodium

300 mg

13 %

Carbohydrate

38 g

13 %

Fibre

7 g

27 %

Sugars

6 g

Net Carbs

31 g

Protein

7 g

Vitamin A

57 %

Vitamin C

19 %

Calcium

8 %

Iron

16 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Fruits 0
Vegetables 1
Fats 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

15% to 25% savings from one merchant to another. Imagine how much you could save on a full grocery cart!

Subscribe to our PLUS or PREMIUM plans and save $150/month* on your groceries.

I want to maximize my savings * Based on an average-sized household of 2.5 people

Cost of ingredients this week at your merchants *

* Costs estimated from Flyer Specials and average normal prices

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

25 Reviews (22 with rating only) 61% would make this recipe again
Sort By: Most Recent | Rating | Most Helpful

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
Anonyme
october 20, 2021 | I would make this recipe again

This ended up good but I had to make a lot of alterations to the recipe to get it that way. In my experience, Baba Ghanoush should be creamy so I added heaping spoonful of mayo to it to achieve the right colour and texture. Then I had add WAY more garlic (like two heads worth) to get it garlicky enough. After all that it's hard to give the recipe much credit.

Useful 0
july 12, 2013 | I would make this recipe again

did it to taste rather than follow the recipe. 1 clove of garlic and whew we had some smell :) my 1 year old would not eat anything else once she saw it. I had to hide it in the fridge to make it last more than 1 day.

Useful 0
october 17, 2008 | I would make this recipe again

Easy and tasty

Useful 0

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.