Good Morning America Recipes

Eat-Clean Diet's Baba Ghanoush

Try This Healthy Dip With Pita Wedges or Veggies

PHOTO: Tosca Reno shares healthier Super Bowl options to spice up your game, like baba ghanoush.
Servings:Over 8
Difficulty: Easy
Cook Time: min

"Baba ghanoush is an eggplant-based dish that originated in the Middle East. In North America, it's used as a dip for pita and vegetables, but in Egypt it's a side dish. Grilling the eggplant before peeling the skin gives it a delightful, smoky flavor." -- Tosca Reno


  • 1 large eggplant (1½ to 2 lbs / 681 to 908 g)
  • 1 clove garlic, minced
  • ¼ cup / 60 ml tahini
  • 2 Tbsp / 30 ml fresh lemon juice
  • ½ tsp / 2.5 ml ground cumin
  • ¾ tsp / 3.75 ml sea salt
  • 1 Tbsp / 15 ml extra virgin olive oil
  • 1 Tbsp / 15 ml chopped fresh parsley
  • Cooking Directions

    1. Preheat the oven to 400°F / 200°C. Heat a grill or grill pan to medium-high heat. Using a fork, prick eggplant six to eight times. (This will keep the eggplant from exploding when it cooks.) Place eggplant on grill to char skin, turning two or three times, 10 to 15 minutes. When skin starts to easily peel away, it is charred well.

    2. Using tongs, transfer eggplant to a baking sheet and finish cooking in the oven until very soft, 15 to 20 minutes. To test doneness, stick a bamboo skewer into center of widest part of eggplant and if it easily slides in without resistance, it is cooked through. Remove eggplant and let sit at room temperature until cool enough to handle. Peel away skin and discard.

    3. Cut peeled eggplant into pieces to fit into a food processor or blender. Add garlic, tahini, lemon juice, cumin and salt, and blend until smooth. Scrape baba ghanoush into a shallow serving bowl and using a spoon, make a well in center. Drizzle olive oil over top and in center well. Sprinkle with fresh parsley. Serve with warm pita wedges or veggies, or use on a sprouted Ezekial tortilla to make a wrap.

    Nutritional Value per ¼ cup Serving:

    Calories: 105 | Calories from Fat: 72 | Protein: 3 g | Carbs: 8 g | Total Fat: 8 g | Saturated Fat: 1 g | Trans Fat: 0 g | Fiber: 4 g | Sodium: 200 mg | Cholesterol: 0 mg

    Reprinted from the Eat Clean Diet Cookbook

    Recipe Summary

    Main Ingredients: eggplant, lemon juice, tahini, garlic, olive oil

    Course: Appetizer/Starter

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