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Baba ghanoush

Vegetarian eggplant dip.
5 mins
20 mins
20 mins
6 people
Calories: 80kcal


  • 1 medium / large eggplant to give you a cup of cooked flesh
  • 1 tablespoon tahini
  • 1 lemon the juice
  • 2 tablespoons extra virgin olive oil
  • sea salt to taste
  • * chopped parsley, mint or cilantro for serving optional


  • In the oven, stove or toaster oven roast eggplant. Keep turning to roast it evenly.
  • When thoroughly roasted and browned everywhere. Cut it in half and scoop out the flesh and put it in the bowl of a food processor or blender.
  • Add olive oil, salt, tahini and lemon juice.
  • Pulse well until all ingredients are well combined.
  • Put it in a bowl, sprinkle with chopped parsley and serve with pita chips or melbas.


Calories: 80kcal | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 211mg | Fiber: 3g | Sugar: 3g | Vitamin A: 18IU | Vitamin C: 11mg | Calcium: 15mg | Iron: 1mg
Course: Appetizer
Cuisine: Healthy plant based food
Keyword: eggplant, homemade dip, hummus, Lebanese plant based food, roasted eggplant
Author: Piloncillo&Vainilla