Roasted garlic baba ganoush is one of my favorite dips. The traditional baba ganoush ingredients are eggplant, tahini, garlic and lemon. This is another recipe that is gluten-free and paleo-friendly without modification. The only change I made was to roast the garlic. I prefer the sweeter, milder flavor of the roasted garlic in this recipe. And of course I swap out the traditional pita bread and serve it with sliced cumber rounds and red pepper slices as dippers.
This recipe is very easy. It just takes a little planning ahead to roast the eggplant and garlic. Put the vegetables in the oven at least an hour before you want to make the dip. A little earlier is even better. That way you can let the eggplant and garlic cool a bit before peeling. I usually peel the eggplant right into the food processor. I squeeze the garlic and lemon straight in as well. I have to admit I don’t usually measure when making baba ganoush. It’s very forgiving and tasting the puree will let you know if you have the seasonings correct. You’re looking for a good balance of all the flavors.
- 1 small head garlic
- 2 medium eggplant
- 3 - 4 tablespoons lemon juice (juice of 1-1/2 to 2 lemons)
- 2 tablespoons tahini
- 2 tablespoons olive oil, plus more for drizzling
- ½ teaspoon salt
- Preheat oven to 400 degrees.
- Cut the top off the head of garlic. Place on a sheet of foil and drizzle with olive oil. Wrap tightly in foil and place on a rimmed baking sheet with the eggplants.
- Roast the vegetables for about 45 minutes, until the eggplants are collapsed and the garlic is completely soft.
- Cut the eggplants in half lengthwise and place in a colander to cool and drain. Open the garlic packet to cool.
- Peel the eggplants and squeeze the flesh from the garlic head. Place all ingredients in the food processor and pulse to desired consistency. Taste and adjust seasonings.