How do I know when the eggplant is fully cooked?

The eggplant is done cooking when it's soft and squishy to the touch; you can check for doneness by pinching it with tongs.

Why should I wrap the cooked eggplant in foil and let it cool for an hour?

Wrapping the eggplant in foil after baking helps it steam further and cool down, making the flesh easier to scoop out cleanly for a smoother baba ganoush.

Can I use raw garlic instead of roasted garlic in this recipe?

This recipe specifically calls for roasted garlic, which provides a mellow, sweet, and smoky flavor that raw garlic would not replicate, significantly altering the dish's intended taste.

How long can I store this Homemade Roasted Garlic Baba Ganoush?

You can store any leftover baba ganoush in the refrigerator for up to one week, ready to serve as a dip or spread.

What if my baba ganoush seems too watery after processing?

If your baba ganoush is too watery, it likely means the eggplant had excessive liquid; ensure you drain off any extra liquid from the scooped eggplant flesh before processing.

1.4K Views 9 years ago

Homemade Roasted Garlic Baba Ganoush
[Vegan, Gluten-Free]

RH By: Rachel Hanawalt

Author Bio

Rachel is the creator of Simple Seasonal, a whole foods blog about making the most... Read More

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

Creamy Homemade Roasted Garlic Baba Ganoush served in a rustic bowl, garnished with fresh minced parsley and a drizzle of olive oil.

For brands

Want to reach our audience?

Partner with One Green Planet →Not a brand? join our membership!

Discover more recipes with these ingredients

Homemade Roasted Garlic Baba Ganoush [Vegan, Gluten-Free]

144

Dairy Free

Homemade Roasted Garlic Baba Ganoush – Turn your summer eggplant into something extra magical with this recipe for creamy, garlicky, and downright DELICIOUS homemade baba ganoush!

Ingredients You Need for Homemade Roasted Garlic Baba Ganoush [Vegan, Gluten-Free]

2 medium eggplants (about 2 pounds)
5 cloves roasted garlic
1/4 cup olive oil plus 1/2 tablespoon
4 tablespoons tahini
3 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon black pepper
Fresh parsley for garnish

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

How to Prepare Homemade Roasted Garlic Baba Ganoush [Vegan, Gluten-Free]

Wash and dry two eggplants and rub them with about ¼ Tbsp of olive oil each, so that they are just coated. Place them on an oven-safe griddle or pan, cover with foil, and bake in a 450ºF oven for 20-30 minutes. Turn every 5 minutes so that all 4 sides are evenly cooked. The cook time will depend on the size of your eggplant, so check for doneness by pinching the eggplant with tongs. If it’s soft and squishy, it’s done.
Once the eggplant is done the cooking, remove it from the oven, wrap it in foil, and allow it to cool for 1 hour.
While the eggplant is cooking, also roast the garlic by removing 5 cloves from the bulb. Cut a sliver off the thick end of each clove (this will make it easier to remove the garlic when it’s done roasting). Wrap the garlic in foil and roast in the 450ºF oven for 15-20 minutes or until the cloves are soft when squeezed. Allow to cool.
Once the eggplant is cooled, break open the skin and scoop the soft flesh out with a spoon into a food processor. You should end up with 2 to 2 1/2 cups eggplant. Drain off any excessive liquid. Also, squeeze the cooled insides of the roasted garlic into the food processor. Add 1/4 cups olive oil as well as the tahini, lemon juice, salt, and black pepper to the food processor. Process until all of the ingredients are smooth.
Serve immediately, garnishing with fresh minced parsley, or store in the refrigerator up to 1 week.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.