Eggplant Dip (Baba Ghanoush)

This is a beautiful recipe inspired by Claudia Roden with a few modifications from me.  I absolutely love Baba Ghanoush, every time I see it on the menu I have to order it.  This is a great option to make at home!


  • 2 lbs eggplants
  • 4-6 tablespoons of lemon
  • 4 tablespoons tahini paste (sesame paste)
  • 3 cloves of garlic, minced
  • 1 tablespoon parsley, minced
  • ½ teaspoon of cumin
  • 2 tablespoons high quality olive oil (optional)
  • Salt
  • Pepper


Preheat oven to 450 degrees.

Cut the eggplants in half lengthwise. Roast until the flesh inside is soft, 20-40 minutes depending on your oven.

Scrape the soft flesh out. Combine well with the lemon, tahini paste, garlic, and cumin. 

Taste. Season with salt and pepper as necessary.  Garnish with the parsley.  Drizzle olive oil if you choose. 

About Eggplants

  • Eggplants belong to the plant family of nightshades
  • Kin to the tomato, bell pepper and potato
  • Different varieties vary slightly in taste and texture, though all generally have a pleasantly bitter taste and spongy texture

Nutrient Profile:

  • Dietary fiber
  • Vitamin B1
  • Copper
  • Manganese
  • Vitamin B6
  • Niacin
  • Potassium
  • Folate
  • Vitamin K
  • Phytonutrients: Nasunin and Chlorogenic

Health Benefits:

  • Brain Food:  The phytonutrient nasunin is a potent antioxidant and free radical scavenger that has been shown to protect cell membranes (in particular in the brain) from damage
  • Anti-cancer
  • Antimicrobial
  • Anti-LDL (bad cholesterol)
  • Antiviral activity
  • Cardiovascular health
  • Protects blood cholesterol from peroxidation
  • Helps lessen free radical damage in joints

Selection and Storage:

  • Choose eggplants that are firm and heavy for their size
  • Skin should be smooth and shiny, with vivid color
  • Do not cut eggplant before you store it as it perishes quickly
  • Place uncut and unwashed eggplant in a plastic bag and store in the refrigerator crisper where it will keep for a few days

Individual Concerns:

  • Eggplant is among a small number of foods that contain measurable amounts of oxalates. When oxalates become too concentrated in body fluids, they can crystallize and cause health problems.  For this reason, individuals with already existing and untreated kidney or gallbladder problems may want to avoid eating eggplant. Laboratory studies have shown that oxalates may also interfere with absorption of calcium from the body.

In collaboration with Soul Food Salon, each week we will feature a delicious and seasonal ingredient (recipe + some interesting wellness facts). Please share pictures of your meals on Instagram using the hashtag #SoulFoodSalon and follow us at @JudithDuval and @SoulFoodSalon. We can’t wait to cook with you!