Baba Ghanoush

contributed by Abigail Hammond, MS,RD,LDN as shared by her older brother, Jacob

One of the most well-loved restaurants in my hometown of Cortland, NY is called Pita Gourmet. Among other Lebanese dishes and wraps, they make a wonderful Baba Ghanoush; at Pita Gourmet, this eggplant salad is served with lettuce, tomato and onion inside a large pita bread. Perfect for summer, Baba Ghanoush is simple, light and best served slightly chilled. If you commonly eat hummus and feel like something new, please do give this a try!


2 eggplants
4 oz. plain low-fat yogurt
2-3 Tbsp lemon juice
2-3 Tbsp tahini
1 garlic clove, pressed
ground cumin for garnish


Preheat oven to 475 degrees Fahrenheit.

Wash the eggplants and cut in half, lengthwise. Place eggplant halves face down on a baking sheet; puncture all over with a fork. Bake eggplant for 20-25 minutes, until skin is slightly wrinkly. Let cool. Spoon out eggplant insides and press out excess water. Mix in food processor with yogurt, lemon juice, tahini and garlic until creamy and relatively smooth. Garnish with cumin and enjoy as a wrap or with warm pita wedges.

Meal Plan Connection

We recommend portioning on your own as you work on normalized eating. If you are on a an exchange based meal plan, check here for the exchanges: Meal Plan Exchanges.