Baba Ghanoush is a popular Middle Eastern puréed eggplant dip. Use it as a dip or spread it on a pita sandwich.

Yield: Makes 1 1/3 cups.



  • 1 large eggplant
  • 1/4 cup tahini (sesame seed paste)
  • 3 tbsp sour cream
  • 3 tbsp fresh lemon juice
  • 1/2 tsp salt
  • Dash freshly ground pepper
  • 3 cloves garlic, crushed
  • Extra-virgin olive oil, optional*
  • Pita bread wedges*


  1. Preheat oven to 400°F. Pierce eggplant in several places with a fork. Place eggplant in a baking dish. Bake until tender, about 45 minutes; cool.
  2. When cool enough to handle, slice eggplant in half lengthwise and scoop out pulp. Place pulp in a colander and place colander in sink. Let drain for 20 minutes.
  3. Transfer pulp to a food processor; process until smooth. Add all remaining ingredients, except olive oil; process, using an on/off motion, until blended. Transfer mixture to a serving dish.
  4. Cover and refrigerate for at least 4 hours or up to 24 hours.
  5. To serve, stir mixture and drizzle with oil. Serve with pita bread wedges.
Nutritional analysis per 2 tbsp:


28 calories, 2 g fat, 0.8 g protein, 2.3 g carbohydrate, 1 g fibre, 63 mg sodium


*Ingredient not included in nutritional analysis.