Baba Ghanoush
Baba Ghanoush is a delicious middle-eastern spread/ dip with roasted eggplant, tahini (sesame paste) and a variety of spices that makes a great low carb diabetic snack.
Servings Prep Time
8serves 5minutes
Cook Time
Servings Prep Time
8serves 5minutes
Cook Time
  • 3large eggplants– about 2 pounds
  • 1/4cup tahini (sesame paste)
  • 2small lemons– or 1/4 cup lemon juice
  • 1Tablespoon olive oil
  • 4cloves garlic– minced (optional)
  • 1/4cup fresh parsley– chopped
  • 2teaspoon sea salt
  1. Rinse and dry eggplants and poke all over with a fork (this allows steam to escape).
  2. Fire up your grill or burners. Gas or electric will both work.
  3. Roast the eggplant directly on the burners for about 20-30 minutes until they shrivel up and turn black.
  4. Remove from the heat and let cool.
  5. Cut open and scoop out as much flesh as you can.
  6. Add to food processor with tahini, juice from lemons, olive oil and garlic.
  7. Blend until desired smoothness, periodic pulsing will give a chunky texture, continual longer blending will smooth it out.
  8. Pulse in the parsley.
  9. Serve immediately or allow flavors to blend several hours.
Recipe Notes

You want the eggplant to be very shriveled up and look almost as though you ruined it, to the point of nearly falling apart. However, try to avoid breaking the skin (other than the fork pricks) because the skin helps to contain the mess and cook it evenly.


If putting it directly on the burner seems too messy you can also put it on a pan and set the oven to broil, which will accomplish nearly the same effect since it is using high direct heat. Another alternative is to bake in the oven until the eggplant shrivels. Either way, you will get a similar result.

If you don’t have a food processor, you can just mash it altogether leaving it chunky, which some people prefer. Blending it will give a smoother texture.


Baba Ghanoush is often served at room temperature, but should always be stored cold in the refrigerator. It will keep 2-3 days.