Forktionary

Baba Ghanoush Rachael Ray Recipe

Experience the smoky, creamy delight of Rachael Ray's Baba Ghanoush! This easy recipe, adapted from Everyday with Rachael Ray magazine, delivers restaurant-quality flavor in just 35 minutes. Perfectly roasted eggplant forms the base of this addictive dip, bursting with the bright flavors of lemon, garlic, and fresh parsley. Serve with warm pita bread for the ultimate appetizer or side dish.

Prep Time 25 mins
Cook Time 35 mins
Calories 266.3 kcal
Protein 15g
Rating 4.3 (3 Reviews)
Baba Ghanoush Rachael Ray 85

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baba Ghanoush Rachael Ray

  • 2 large eggplants
  • 1/2 cup packed fresh flat-leaf parsley leaves
  • 2 to 3 tablespoons fresh lemon juice
  • 1/4 cup tahini
  • 2 cloves garlic, peeled
  • 3 tablespoons extra virgin olive oil, plus more for drizzling
  • Salt and freshly ground black pepper, to taste
  • Warm pita bread, for serving

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Baba Ghanoush Rachael Ray? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Baba Ghanoush Rachael Ray

  1. Preheat your oven to 400°F (200°C). Prick 2 large eggplants all over with a fork. Place them on a baking sheet.
  2. Bake for 35 minutes, flipping halfway through, until the skins are shriveled and the flesh is soft.
  3. Let the eggplants cool completely, about 30 minutes.
  4. Once cool, remove and discard the stems and skins of the eggplants.
  5. Roughly chop the eggplant flesh and place it in a colander to drain any excess liquid for about 10 minutes.
  6. In a food processor, combine the drained eggplant, 1/2 cup packed fresh parsley, 2 tablespoons lemon juice, 1/4 cup tahini, 2 cloves garlic, and 2 tablespoons olive oil. Process until smooth and creamy.
  7. Season generously with salt and freshly ground black pepper. Add more lemon juice to taste, starting with 1 tablespoon, until you reach your desired level of tanginess.
  8. Transfer the baba ghanoush to a serving bowl. Drizzle with the remaining 1 tablespoon olive oil. Serve immediately with warm pita wedges for dipping.
  9. Garnish with extra parsley, if desired.

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

22g

Fat

6g

Carbs

13g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Preparation Occasion Low Protein Healthy Appetizers Lunch Snacks Holiday Event Vegetarian Dips Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Healthy 2 Low In Something