Baba Ghanoush

Campbell's Baba Ghanoush Recipe

Any party is a great party when you dip into this savory Middle Eastern spread made with eggplant, garlic, tahini and a hint of lemon.

At a glance


15 min.


1 hr. 19 min.



Servings: about 2 tablespoons each

Bake: 1 hr.

Grill: 4 min.

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What You'll Need

2 medium eggplants (about 1 1/4 pounds each )
1/4 cup lemon juice
3 tablespoons prepared tahini paste
2 cloves garlic
6 tablespoons olive oil
1 tablespoon chopped fresh parsley
1 loaf sourdough bread or rosemary or French bread, cut into 1-inch slices

How to Make It

  • 1

    Pierce the eggplants with a fork.  Bake at 350°F. for 1 hour or until they're tender.  Let cool.  Cut the eggplants into 1-inch pieces.

  • 2

    Place the lemon juice, tahini and garlic into a food processor.  Cover and process until the mixture is smooth.  Add the eggplant and 2 tablespoons oil.  Cover and process until the mixture is puréed.  Spoon the eggplant mixture into a serving bowl.  Sprinkle with the parsley.

  • 3

    Brush the bread slices with the remaining oil.  Lightly oil the grill rack and heat the grill to medium-high.  Grill the bread slices for 4 minutes or until lightly browned on both sides, turning the bread slices over once halfway through grilling.  Serve with the eggplant mixture for dipping.

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  • Alternate Preparation: To broil the bread, heat the broiler.  Place the bread slices onto a baking sheet. Broil 7 inches from the heat for 2 minutes or until the bread slices are lightly browned on both sides, turning the bread slices over once halfway through broiling.
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