Baba Ghanoush is a Middle Eastern dip made of cooked eggplant and tahini. This recipe involves grilling the eggplant until it is soft and blackened.

Yield: Makes 1 1/4 cups.



  • 1 large eggplant, halved lengthwise
  • 3 cloves garlic, slivered
  • Extra-virgin olive oil*
  • 2 tbsp tahini (sesame seed paste)
  • 1 tbsp fresh lemon juice
  • 1 tbsp extra-virgin olive oil
  • 1 clove garlic, crushed
  • 3/4 tsp cumin
  • 3/4 tsp salt
  • 1/4 tsp freshly ground pepper


  1. Cut deep slits all over eggplant halves. Insert a piece of slivered garlic into each slit. Brush cut sides of eggplant halves with oil.
  2. Cook over medium heat on natural gas barbecue, turning occasionally, until eggplant halves are blackened and beginning to collapse. Cool slightly.
  3. Scoop pulp out of each eggplant half and transfer to a food processor. Puree until smooth. Add remaining ingredients (tahini through pepper) and process until blended.
  4. Cover and refrigerate for at least 1 hour or up to 8 hours. Serve with pita wedges.
Nutritional analysis per serving:

593 calories, 12.4 g fat, 59.2 g protein, 62.4 g carbohydrate, 11.2 g fibre, 1492 mg sodium

*Ingredients not included in Nutritional Analysis