Nutritional Info

Nutrition Facts

Serving Size 1 (21g)

Calories 30
Calories from Fat 4 (12%)
Amount Per Serving %DIV
Total Fat 0.4g 1%
Saturated Fat 0.2g 1%
Monounsaturated Fat 0.1g
Polyunsaturated Fat 0g
Trans Fat 0.0g
Cholesterol 1.3mg 0%
Sodium 7mg 0%
Potassium 72.2mg 2%
Total Carbohydrate 6.2g 2%
Dietary Fiber 0.2g 1%
Sugars 0.5g
Protein 0.7g 2%

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Recipe Description
A delicious and healthy spread, designed to impress guests at parties.
Prep time
15 min
Cook time
1 hr
Ready In
1 hr 15 min


Serves Tool

Serves To:USMetric
2 Tablespoon(T)  fresh cilantro, chopped, plus extra to garnish
4 Tablespoon(T)  plain yogurt
2 Tablespoon(T)  lemon juice
4 Tablespoon(T)  tahini
2 Tablespoon(T)  cumin, ground
1 Clove(clv)  garlic, chopped
2   large eggplants


Preheat the oven to 425 degrees F.  Prick the eggplant skins and place them on a baking sheet.  Bake for 1 hour, or until very soft.  Remove from the oven and set aside to cool.  Peel off and discard the eggplant skins.  Coarsely chop the flesh and place it in a food processor.  Add the garlic, cumin, tahini, lemon juice, yogurt and cilantro and process until smooth and combined, scraping down the sides of the food processor as necessary.


Transfer to a serving dish, sprinkle with a little cilantro, and serve. If you are cooking ahead, cover the dish tightly with plastic wrap and store in the refrigerator until 30 minutes before serving.


Additional notes

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