Total Time
Prep 15 mins
Cook 20 mins

From Everyday with Rachael Ray Magazine.

Ingredients Nutrition


  1. Preheat the oven to 400°F Prick the eggplants all over with a fork and place on a baking sheet.
  2. Bake, flipping once, until skin shrivels and flesh softens, about 35 minutes. Let cool, about a half-hour or so. Remove and discard the stems and skin. Cut eggplant into large chunks and drain any excess liquid.
  3. Using a food processor, puree the eggplant, parsley, lemon juice, tahini, garlic, and 2 tablespoons olive oil. Season with salt and pepper and add more lemon juice to taste.
  4. Transfer the baba ghanoush to a bowl, drizzle with the remaining 1 tablespoon olive oil and serve with the pita wedges for dipping.
  5. Prep time does not include time to cool eggplants.
Most Helpful

Hits the spot!

KWB November 05, 2007

This was excellent ! I doubled the garlic because my DH loves double the garlic in ANY thing. I processed it first for about 30 seconds. I washed the cilantro and put it through the salad spinner, blotted with paper towels and added to the garic and processed them together for another 30 seconds and then I added all the other ingredients except salt. We are putting this one in the Faves book. Thanks !

Chef RZ Fan November 04, 2007

that's the good stuff.

zeeniemei October 08, 2007