Serves 4 – 6

The Nina Cucina version of the popular Mediterranean dish that is filled with smokey flavors of mid-eastern spices, the freshness of lemon & the nuttiness of Tahini!


What You’ll Need:

A Food Processor Or Blender
Measuring Cups & Spoons
A Fork
A Cooling Rack
A Kitchen Spoon or Ice Cream Scoop
A Baking Sheet Lined With Parchment
A Rubber Spatula
Serving Bowl & Serving Platter
Plastic Wrap



1 Medium Eggplant
3 T Organic Tahini
2 T Lemon Juice
2 Tsps Minced Garlic
1 Tsp. Sea Salt
1 Tsp. Organic Cumin
1 Tsp. Smoked Paprika

Serve with crudites & Sesame Crunch Crackers (hyperlink) or Fab Flaxy Flat Bread


How To Put It Together:

1) Preheat your oven to 375 degrees Fahrenheit.
2) Prick the eggplant with a fork several times all over & place it on your baking sheet. Place it the center of your preheated 375 degree oven for about 30 minutes or until the eggplant is completely soft.
3) Remove the eggplant & cool it on your cooling rack for a few minutes until you can easily handle it. Slice the eggplant in half, being careful with it because it may still release some steam, even if it’s just warm on the outside. Scoop the flesh of the eggplant into your food processor or blender & process until smooth. Add your tahini, lemon juice, minced garlic, sea salt, cumin & smoked paprika. Process one more time, scraping down the sides of the bowl as necessary.
4) Scrape the the Baba Ghanoush into your serving bowl, lay a small piece of parchment directly on the dip & cover it with plastic wrap. Cool it for about an hour, or even overnight, so that all the flavors can marry.
5) Place the serving bowl in the center of your serving platter and arrange the crudites around the bowl like spokes of a wheel. Arrange the Sesame Crunch Crackers  or Fab Flaxy Flat Bread  in between the crudites.
6) Serve & enjoy!


Nina’s Tip:

-This dip is better the second day, so if you have the time, make it the day before.
-Putting crudites on the plate is a great way to further sneak veggies into your family & friends. If you put them on the plate, they will almost certainly get eaten.



85 Calories
2 Grams Protein
4 Total Grams Of Fat
1 Grams of Saturated Fat
0 Cholesterol
396 mg Sodium
7 Grams Carbohydrate
3 Grams Fiber
2 Grams Sugar
17% RDA of Manganese
16% RDA of Sodium
14% Dietary Fiber
10% RDA of Copper
• Glycemic load: 2