Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Baba Ghanoush May 21, 2012

Jamie says: Gotta love the name of this one- Baba Ghanoush. I made it for my local dietetic association’s potluck social. My inspiration for Baba Ghanoush came from a recipe on the yogurt lid of a tub of Oikos yogurt and the fact that I had two eggplants from the farmers’ market in my refrigerator that were just begging me to be used.

Baba Ghanoush

It was perfect for a potluck because I was able to prepare it ahead of time and just grab it out of the fridge and head on my way. It was tasty. I shared the leftovers with coworker who enjoyed it at the meeting and my roommate. They both said they craved it the next day. Interesting!

It’s a Greek meets Italian type of dip

Baba Ghanoush


  • 2 medium eggplants (farmers’ market)
  • 3 Tbsp extra virgin olive oil
  • dash coarse sea salt, divided
  • dash freshly ground pepper, divided
  • 1 whole lemon
  • 1 cup organic 0% fat Greek yogurt (Oikos)
  • 12 leaves fresh basil (Thai basil, farmers’ market)
  • 1 Tbsp smoked, julienne cut sun dried tomatoes (California Sun Dry)


  1. Preheat oven to 350°F. Slice eggplant and cut slices into rectangles. Place in a baking dish and add extra virgin olive oil, sea salt, and freshly ground pepper. Bake for about 25 minutes or until soft. Let cool. Refrigerate.
  2. Zest a lemon. Add zest to roasted eggplant along with juice from lemon. Stir in Greek yogurt.
  3. Chop basil. Top with basil, sundried tomatoes, and sea salt and freshly ground pepper. Refrigerate until ready to serve. Enjoy!

Serves: 8

Serving suggestion: Serve with a healthy chip, such as Food Should Taste Good multigrain tortilla chips.

  • Nutrition note: Unlike most dips, this healthy dip is high in protein (from the Greek yogurt), has fruit and veggies in it, and contains healthy fat. Did I mention it’s still tasty, too?

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