A super yummy spread that goes great on pita, in a sandwich, or just eaten plain.


Recipe Summary

10 mins
50 mins
10 mins
1 hr 10 mins
16 servings


Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

  • Arrange eggplants, cut-side up, on a baking sheet.

  • Cut about 1/4 inch off the top portion of the garlic, exposing the cloves. Place garlic on a sheet of aluminum foil and wrap foil around garlic, sealing the edges together.

  • Roast the eggplant and garlic in the preheated oven until tender, about 45 minutes; remove from oven and cool to room temperature.

  • Scoop the flesh from the roasted eggplant and put in a food processor. Remove roasted garlic cloves from the peels and add to food processor. Add yogurt, parsley, tahini, salt, and pepper to food processor; blend until spread is smooth. Transfer spread to a serving bowl.

  • Cook and stir pine nuts in a skillet over medium heat until toasted and fragrant, 3 to 4 minutes. Top spread with toasted pine nuts.

Nutrition Facts

46 calories; protein 2.2g 4% DV; carbohydrates 3.5g 1% DV; fat 3g 5% DV; cholesterol 0.3mg; sodium 17.4mg 1% DV. Full Nutrition

Reviews (3)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
This is what you call Baba Ganoush. The recipe I used calls for raw garlic but you had to mince it and add it as the last ingredient because if you add it with everything it would make the spread very overwhelming and slightly spicy. You have done the right thing to roast the garlic along with the eggplant to make it more mellow but yet have the flavor of garlic. Read More
Rating: 5 stars
This was fabulous! My grand babies really enjoyed dipping fresh veggies in it! Read More
Rating: 5 stars
I modify everything to fit my inventory or budget.. Make this..its easy for a non writer like me.. I made it with 1 eggplant (what I had) and incorporated the pine nuts into the dish instead of a garnish. I thought it was amazing. I ate this with a cucumber... mmm mm Read More