How to Make Oven Roasted Baba Ganoush | The Stay At Home Chef

tahini

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter is nut-free and less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers similar health benefits at a lower cost.

garlic

🥗Healthier: garlic powder

💰Cheaper: onion powder

Garlic powder provides flavor with less hassle.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice adds brightness at a lower price.

Preheat an oven to 400 degrees Fahrenheit and lightly grease a baking sheet.

Slice 1 eggplant down the middle lengthwise to create two pieces.

Flip the eggplant over so that it's skin side up and stab it with a fork about a dozen times.

Flip the eggplant flesh side up and sprinkle on about 1/2 teaspoon of salt to draw out the bitter liquid. Let it sit for at least 10 minutes.

After 10 minutes, rinse off the liquid from the eggplant and pat it dry with a paper towel.

Take a whole head of garlic and cut off the tip to expose the cloves.

Place the head of garlic on a square of aluminum foil and drizzle with a little olive oil, then wrap it tightly in the foil.

Place the eggplant flesh side down on the baking sheet and drizzle 1 tablespoon of olive oil over the top.

Roast the eggplant and garlic in the oven for about 30 minutes until soft.

After 30 minutes, flip the eggplant over so that it's flesh side up and scoop out the flesh into a food processor.

Unwrap the garlic and squeeze to pop out the cloves into the food processor.

Add 1/2 teaspoon of salt, the juice from 1 lemon (about 1/4 cup), and 1/4 cup of tahini to the food processor.

Blend until smooth and creamy.

Transfer the baba ganoush to a serving dish and chill in the fridge before serving.

Garnish with extra virgin olive oil and freshly chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens