Baba Ghanoush w/ a tiny spice

7 May
Baba Ghanoush w/ chili

©PGhoman Baba Ghanoush & Pita

Baba Ghanoush is a great snack/appetizer to make when you want something fresh and healthy.

Serves: 4


  • 3 tablespoons of sesame seeds
  • 4 1/2 tablespoons of olive oil
  • 1 large eggplant, halved lengthways
  • 2 cloves of garlic, peeled and thinly sliced
  • 1 green Indian chili, cut the ends off and leave the seeds in
  • 2 tablespoons of nonfat plain yogurt
  • 1/2 cup of fresh curly parsley, keep aside a pinch extra for garnish
  • 1 teaspoon of salt
  • 1/4 cup of lemon juice, use fresh if possible


  • Preheat oven to 350 degrees F. On a foil lined baking tray place the already halved eggplant, prick all over with a knife and bake for 20 minutes. The eggplant should be soft and the edges mushy when ready.
  • Whilst the eggplant is baking, mix the sesame seeds and 2 1/2 tablespoons of olive oil in a mortar and pestle to crush the seeds until a mixture resembling fine crunchy peanut butter has been achieved.
  • Once the eggplant is cool enough to hold scoop out the insides into a blender and throw away the skins.
  • Add the sesame/oil mixture into the blender as well as the garlic, chili, yogurt, 1/2 cup of parsley, salt, 1 tablespoon of olive oil and half the lemon juice. Blend until well mixed together.
  • Taste and decide whether you want to add the rest of the lemon juice as this will depend on how sour your lemons are.
  • Once ready, serve in a dipping dish and garnish with the remaining olive oil and a pinch of curly parsley leafs.

Serve with warm whole wheat pita bread and enjoy a light hearty dish!

Tip: Use leftover Baba Ghanoush for sandwich spreads the next day.


One Response to “Baba Ghanoush w/ a tiny spice”

  1. Jennifer [Aspiring Fashionista] May 21, 2010 at 7:06 pm #

    I love Baba Ghanoush! My favorite restaurant serves it with their bread and it’s simply divine. Now I can make it at home.

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