Baba Ghanoush (Eggplant Spread)


1 Picture

Prep Time
20 Minutes
Cook Time
40 Minutes

This flavorful dip is best served with warm pita bread and toasted pita chips, or use as a spread for sandwiches and wraps.


• 2 medium eggplant (about 1 pound each)
• 1/3 cup tahini
• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• 3/4 teaspoon salt
• Pinch ground cumin
• Additional olive oil, paprika and minced fresh parsley, optional


1. Prick eggplants with a fork in several places. Place on a foil-lined baking pan.
2. Broil 3-4 in. from heat 30-40 minutes or until centers are very soft and skin is blackened, turning once; cool slightly.
3. Cut eggplants in half; scrape pulp into blender. Add tahini, lemon juice, oil, salt and cumin to Oster® blender jar; blend on HIGH until desired consistency is reached.
4. Transfer to a serving dish. Serve at room temperature.
5. If desired, drizzle lightly with additional oil and sprinkle with paprika and parsley before serving.

Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.