The Best Baba Ganoush Recipe » Easy Eggplant Spread

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.

Add 1 cup of peeled garlic to a small sauce pot.

Cover the garlic with extra virgin olive oil.

Cook on medium-low heat for about 45 minutes to make garlic confit.

Grill the eggplants on a hot grill at about 475 degrees for 35-40 minutes, turning every 10 minutes.

Remove the eggplants from the grill and let them cool for 5-10 minutes.

Slice the eggplants in half and scoop out the flesh, discarding the skin.

Separate the roasted garlic from the oil using a fine mesh strainer, keeping both.

In a food processor, add the eggplant flesh and some of the reserved juices.

Add the roasted garlic, tahini, juice of 1 lemon, ground cumin, sea salt, and cayenne pepper to the food processor.

Blend until smooth, adding some of the garlic oil for flavor and consistency.

Transfer the baba ganoush to a serving bowl and create a spiral with a spoon.

Drizzle with garlic olive oil and garnish with cayenne and chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens