Jessica in the Kitchen · by Jessica Hylton★ 5.0 (3)
How to Make Baba Ghanoush
NUTRITION · PER SERVING55M COOK
CAL 6%·PRO 6%
CARBS 12G39% OF CAL
4G FIBER0G ADDED6G INTRINSIC2G OTHER6G TOTAL SUGAR
FAT 8G59% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, smoky roasted eggplant dip with tahini and lemon. A Mediterranean classic that's rich and satisfying, ideal for spreading or scooping with pita and vegetables.
condimentmediterranean⚙️ food processor🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 lbs eggplants (chinese eggplants, globe eggplants or italian eggplants work best - not overripe)
- ¼ cup tahini
- ¼ cup lemon juice
- 3 cloves garlic
- ¼ teaspoon ground cumin
- generous pinch of salt to taste
- 1 tablespoon olive oil
- 1 tablespoon parsley (chopped )
- ⅛ teaspoon smoked paprika
At a glance
PER SERVING · TIME 55M
CAL 6%·PRO 6%
CARBS 12G39% OF CAL
4G FIBER0G ADDED6G INTRINSIC2G OTHER6G TOTAL SUGAR
FAT 8G59% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 70mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 403mg
- Calcium
- 36mg
- Iron
- 0.59mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 70MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.