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!
Baba what? Baba who??
If you’ve never tried or even heard of baba ganoush before, but you love hummus, then keep reading because this is just the recipe for you!
Now, I’m aware that the only experience that many people have with eggplant is in the infamous (and I dare say delicious) eggplant parmesan. The truth is that eggplant is enjoyed in many culinary traditions. Asian dishes, for example – like in my Asian Eggplant Stir Fry. They’re also the key ingredient in today’s Lebanese recipe which is popular in a number of Middle Eastern countries. My first experience with baba ganoush was at one of my husband’s friend’s houses. His friend had grown up in Jordan and he cracked open the canned version of the stuff. It was pretty good, but I have to say that homemade baba ganoush is 100 times more delicious!
According to the ever-reliable Wikipedia (she says sarcastically), the Arabic name “Baba Ganoush” translates to “pampered papa” or “coy daddy.” I’m not sure what to make of that, so we’ll just leave the conversation at that. Baba ganoush is made from roasted eggplant that has been puréed with garlic and tahini until it’s smooth and full of delicious flavor. Just like hummus, it’s perfect for dipping vegetables, pitas, or crackers in. You can also use it as a creamy sandwich spread and ditch the fattening mayo.
Treat your veggie trays or favorite breads like a “pampered papa” with this delicious recipe for homemade baba ganoush! 😜🍆
- 2 medium eggplants (about 2 pounds)
- 5 cloves roasted garlic
- ¼ C olive oil plus ½ Tbsp
- 4 Tbsp Tahini
- 3 Tbsp lemon juice
- 1 tsp salt
- ¼ tsp 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 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 2½ C eggplant. Drain off any excessive liquid. Also squeeze the cooled insides of the roasted garlic into the food processor. Add ¼ C 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 with fresh minced parsley, or store in the refrigerator up to 1 week.