Recipe: Baba Ghanoush (A Creamy Eggplant Dip)

Got Baba Ghanoush?  This is a Mediterranean appetizer akin to hummus.  I recently had it as a side dish to the Lamb Shawerma I ordered at Babalou’s Mediterrean in Downtown Walnut Creek.  A close friend recommended it.  Rather than just describe the wonderful taste and mouthfeel of this deliciously smoky creamy sour eggplant dip, I thought I’d give you a good recipe to make it for your next party or small gathering.  It’s quite simple and delicious!

Lamb Shawerma Combo over Rice Served with Pita Bread with a side of Baba Ghanoush

Lamb Shawerma Combo over Rice Served with Pita Bread with a side of Baba Ghanoush

First, you can click on the link below from for Video: Baba Ghanoush and watch the video version of the recipe.

Video: Baba Ghannoush Recipe from

Below, I have adapted the recipe with a few additions.  This Recipe has interactive features, so just click on any particular ingredient in this recipe and you will get the nutritional facts and definition for it.  Click on the “Dig-in” button, and you get the whole SHABANG about it!!!  Try it; it’s pretty cool!


Baba Ghanoush (A Creamy Eggplant Dip)

From Sweetkitchengirl: On the Cutting Edge | Appetizers | Mediterranean or Greek

How to make this classic, garlicky sour creamy eggplant dip.


cal Calories 134kcal

fat Total Fat 10g

sat fat Saturated Fat 2g

chol Free Cholesterol 0mg

Low sodium Sodium 41mg

Low carbs Total Carbohydrate 9g

Serving size 122g Calories from fat 90kcal Fiber 5g Protein 3g Sugar 3g
6 servings


  • 1 large eggplant
  • cooking spray
  • 1/4 c. lemon juice
  • 1/4 c. tahini
  • 2 Tbsps. sesame seeds
  • 3 cloves minced garlic
  • 1 1/2 Tbsps. olive oil
  • salt to taste
  • pepper to taste
  • creamy kashke
  • sour cream
  • creme fraiche
  • yogurt
  • fresh chopped parsley or mint


  1. Preheat oven to 400 degrees.
  2. Spray a non-stick baking pan with cooking spray.
  3. Next, you must poke holes with a fork in the large eggplant.
  4. Place eggplant on baking pan and in the oven.
  5. Bake eggplant for 30-40 minutes turning occasionally until soft.
  6. Place eggplant in water with ice cubes.
  7. After a few minutes, peel the skin off the eggplant.
  8. Cut off the eggplant’s stem..
  9. Place eggplant in a colander, put a plate over it, and place a can on the plate.
  10. Let the eggplant drain for 15 minutes to get rid of some of the bitterness.
  11. Place eggplant in a food processor or blender.
  12. Add 1/4 c. lemon juice.
  13. Add 1/4 c. tahini.
  14. Add 2 Tbsps. Sesame Seeds.
  15. Add 3 cloves of minced garlic.
  16. Place lid on the blender and puree the eggplant mixture until it’s smooth.
  17. Season it with salt and pepper to taste.
  18. Pulse it in the blender a few times.
  19. Add more tahini or lemon juice as needed to get a smoother consistency and better taste.
  20. Transfer the eggplant mixture into a bowl.
  21. Slowly stir in 1 1/2 Tbsps. olive oil.
  22. Cover and refrigerate for three hours before serving.
  23. Before serving:
  24. Drizzle with olive oil.
  25. Garnish with chopped parsley or mint
  26. and a dollop of kashk, creme fraiche, sour cream. or yogurt –
  27. Whatever floats your boat!
  28. Serve with lavash, pita bread or chips, crackers and fresh veggies on a party platter.
  29. Enjoy some fine Mediterranean cuisine!!!


  • Always taste the mixture as you add salt and other ingredients, and trust your instinct on taste and mouthfeel!



  • Vasantha Bala says:

    Always wanted to try and planning to for my next get together.Got many good ideas.thanks

  • Chef d George says:

    You should never poke holes in to
    The eggplant
    If you do you will never get the smokey
    Taste of the skin Take it from me

    • admin says:

      Thank you for the tip, Chef d George. I appreciate your checking out my post.:) Can you post your link, here, to share? Will that work okay in the oven – just baking the whole eggplant without holes? Or, is there another technique you can recommend? I don’t have a barbeque.

  • Paul Smith says:

    Both look very tasty Valli :-)

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