The Best Baba Ganoush with roasted garlic
Easy and delicious! This lebanese appetizer can be made in the oven with a few simple ingredients! Serve it with crudites, roasted veggies or on a pita with falafel!
Ingredients
- 1 head garlic
- 1 teaspoon olive oil
- 2 medium eggplants about 2 pounds
- ¼ cup smooth tahini
- 3-5 tablespoons fresh lemon juice
- ½ teaspoon salt
- pepper to taste
Optional Toppings
- smoked paprika or cumin
- finely chopped fresh herbs, like dill, cilantro or parsley
- light drizzle of olive oil
- dollop of vegan yogurt
Instructions
- Preheat oven to 400℉ and line a baking sheet with parchment paper or reusable mat.
- Prepare the garlic by slicing a small bit of the top off, so just the tips of the garlic are visible through the skin. Place on a piece of foil, drizzle with olive oil, salt and pepper and wrap tightly in foil. Place on the prepared baking sheet.
- Halve the eggplants lengthwise and give the cut side a generous sprinkle of salt. Place them cut side down on the baking sheet with the wrapped garlic.
- Bake for 40-55 minutes until the eggplant is very soft. (Time may be affected by the size of the eggplant.)
- When the eggplant is cool enough to handle, give them a gentle squeeze to get rid of any excess moisture. (You want your eggplant to be rid of excess liquid, so leave any juices on the baking sheet behind.) Scoop out the insides of the eggplant and add them to a mixing bowl, leaving the skins behind.
- Squeeze the garlic out of the papery skins and add to the bowl along with the remaining ingredients.
- Use a fork to mash up the eggplant and garlic and combine all the ingredients. Once the dip is mixed to your desired consistency, taste it and adjust the seasoning as necessary with salt, pepper, and lemon juice.
- Serve immediately or chill in the refrigerator until ready to serve.