Take a break from the same old hummus and try this smoky, hearty dip. Baba ganoush is extremely easy to make, and beyond eggplant, our recipe uses items you probably already have in your fridge.

6 servings

9 ingredients

10 min prep

  • 3 medium Italian eggplants
  • 2 cloves of garlic, peeled and crushed
  • ½ teaspoon sea salt
  • 2 heaping tablespoons of tahini, almond butter, or unsweetened peanut butter
  • ½ cup low-fat Greek yogurt
  • Juice from ½ lemon (optional)
  • 1 teaspoon lemon zest
  • fresh parsley, chopped for garnish (optional)
  • smoked paprika, for garnish (optional)

  1. Heat the grill. (See Chef Tips, if you are not grilling.)
  2. Grill the eggplants until they are soft and their skins are charred and blackened. Let cool slightly. Cut them in half and scoop out the flesh into a bowl. Set aside. Discard the skins.
  3. Chop the garlic and the salt together until they form a paste.
  4. Pour the cooked eggplant onto the cutting board and chop them all together. Add the tahini and yogurt to the eggplant and chop it in until well blended. Fold in the lemon juice if using. This entire step can be done in a food processor if you have one.
  5. Fold in the lemon zest and pour the mixture into a bowl. Leave covered in the fridge for 30 minutes to let the flavors blend. Serve with our Baked Whole Wheat Pita Chips.

Chef Tips

If you’re not grilling, then you can simply bake the eggplant. For steps 1 and 2: Preheat the oven to 400 degrees. Prick the eggplants and lay them on a baking sheet. Bake for 40 minutes and let cool slightly. Cut the eggplants in half and scoop out the insides into a bowl. Set aside. Discard the skins. Continue onto step 3.

If possible, always use organic lemons when zesting. Their skin is pesticide and wax-free. If all you can find are conventional lemons, wash the skins really well before you start work.

Nutrition Facts (per serving)

Calories: 123; Fat: 4g; Saturated Fat: 1g; Polyunsaturated Fat: 1g; Monounsaturated Fat: 2g; Carbohydrates: 19g; Sugar: 11g; Fiber: 9g; Protein: 7g; Sodium: 173mg

Registered Dietitian Approved

Your recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.

This recipe was originally published on Cook for Your Life. It is used by permission.

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