Total Time
1hr 20mins
Prep 35 mins
Cook 45 mins

Ingredients Nutrition


  1. Preheat oven to 400°F.
  2. Pierce the eggplants several times with fork.
  3. Place on lightly oiled baking sheet and bake 40--45 minutes until completely soft. Cool.
  4. Scoop out the insides and puree in food processor.
  5. Add all remaining ingredients except olive oil and scallions.
  6. Cool.
  7. Top with olive oil and scallions before serving.
  8. Serve with pita bread, Greek olives and tomatoes.


Most Helpful

A very tasty spread, I was eating in sandwiches, on toast, you name it. It was a little bit too lemony in my opinion though :)

Meghan July 14, 2002

I also prefer less lemon. And so it seems does my toddler hence the 4 star rating.

Missy Wombat December 30, 2002

Just the best - that mayo trick mentioned reminded me of a Greek lady who added an egg yolk & a bit of heavy cream to hers. My lemons were really sour so I added a bit less than the recipe called for. Someday I'll be where there are Meyers lemons & I'll put them to use in this recipe. Recipe is the best - total keeper Baba recipe. Thanks Linda!

Buster's friend December 23, 2010

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