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Simple Roasted Garlic Baba Ganoush

A creamy, smoky blend of roasted eggplant and garlic, perfect as a dip or spread.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Appetizer
Cuisine: Middle Eastern
Keyword: Dip, Vegan
Servings: 4 servings
Calories: 200kcal

Equipment

  • Baking Sheet
  • Mixing Bowl
  • Aluminum Foil

Ingredients

Main Ingredients

  • 1 medium Eggplant Approximately 1 pound, choose one with smooth, shiny skin.
  • 1 bulb Garlic Look for firm bulbs with tight, unblemished skin.
  • 1/4 cup Tahini Stir well before measuring.
  • 2 tablespoons Lemon juice Freshly squeezed for best flavor.
  • 2 tablespoons Olive oil Extra virgin for richness.
  • 1/2 teaspoon Salt Adjust to taste.
  • 1 pinch Ground cumin Optional for added flavor.

For Serving

  • 1 pack Pita bread Warm for serving.
  • 1 assortment Fresh vegetables Carrots, cucumbers, bell peppers for dipping.

Instructions

  • Preheat your oven to 400°F (200°C).
  • Wash the eggplant and slice it in half lengthwise. Score the flesh in a crisscross pattern.
  • Drizzle olive oil over the cut sides of the eggplant and sprinkle with salt. Place cut-side down on a baking sheet.
  • Slice off the top of the garlic bulb, drizzle with olive oil, and wrap in aluminum foil.
  • Roast the eggplant and garlic in the oven for about 25-30 minutes until soft and charred.
  • Let cool slightly, then scoop the eggplant flesh into a mixing bowl and squeeze out the garlic cloves.
  • Add tahini, lemon juice, and cumin to the bowl. Blend until smooth.
  • Drizzle in remaining olive oil while blending. Adjust seasoning as needed.
  • Transfer to a serving bowl, drizzle with olive oil, and serve with pita and vegetables.

Notes

Can be made ahead of time and stored in the refrigerator for up to three days.