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!
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
- 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.