Sabra Baba Ghanoush (Clone) Recipe

Name: Sabra Baba Ghanoush (Clone)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggplant Italian; 2 large garlic cloves roughly chopped; ⅔ cup mayonnaise, light; 2 tablespoons sour cream, light or regular; ⅛ teaspoon black pepper freshly ground; 1 tablespoon sugar granulated white; 1 teaspoon lemon juice freshly squeezed; 1 1/2 teaspoons kosher salt; 1 teaspoon cumin ground; 1/4 teaspoon cayenne pepper optional; 1 each lemon cut into slices or wedges; 1 tablespoon olive oil, extra-virgin; 1 x paprika to sprinkle over dip (optional); 1 x italian parsley sprigs, roughly torn (optional); 3 large pita bread rounds cut into wedges, warmed or toasted, if desired

Servings: persons

2 large eggplant Italian
2 large garlic cloves roughly chopped
⅔ cup mayonnaise, light
2 tablespoons sour cream, light or regular
⅛ teaspoon black pepper freshly ground
1 tablespoon sugar granulated white
1 teaspoon lemon juice freshly squeezed
1 1/2 teaspoons kosher salt
1 teaspoon cumin ground
1/4 teaspoon cayenne pepper optional
1 each lemon cut into slices or wedges
1 tablespoon olive oil, extra-virgin
1 x paprika to sprinkle over dip (optional)
1 x italian parsley sprigs, roughly torn (optional)
3 large pita bread rounds cut into wedges, warmed or toasted, if desired

1
Halve eggplants lengthwise and pierce the skin with a fork in several places; place each piece, cut-side-down, on an oiled baking sheet and roast in a preheated 375F (190C) oven for 35 to 40 minutes, turning occasionally, until very soft.
2
Cool until the eggplant pieces can be handled.
3
Scrape out the pulp from the skins and place in a colander to drain for 10 minutes to remove the excess liquid.
4
To the bowl of a food processor, add the eggplant pulp, garlic, mayonnaise, sour cream, black pepper, sugar, lemon juice, kosher salt, cumin and cayenne pepper.
5
Pulse a few times until blended to your desired consistency.
6
Transfer to a serving bowl.
7
Cover and refrigerate at least 45 minutes before serving.
8
To serve, drizzle the olive oil over the top of the dip; sprinkle with paprika and parsley.
9
Serve with lemon wedges and pita bread.

513

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 large eggplant Italian, 2 large garlic cloves roughly chopped, ⅔ cup mayonnaise, light, 2 tablespoons sour cream, light or regular, and more.

Yes, Sabra Baba Ghanoush (Clone) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sabra Baba Ghanoush (Clone)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions