Easy Oven Roasted Baba Ganoush

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This easy baba ganoush recipe roasts baby eggplants in the oven and then combines everything in a food processor. Feel free to play with the recipe and make it your own. I found that it tastes much better after it sits overnight in the fridge, which I love, because make-ahead recipes are great for entertaining and so are dips. I also added a lot of raw garlic, because I love garlic, but if that’s not to your taste, use less, or roast the garlic cloves to make it milder.

I also added some fresh flat leaf Italian parsley, because I already had it in my fridge and since it has a nice mild flavor that goes well with lemon and eggplant. I’m not going to claim that this recipe is authentic, but I thought it tasted good and I would definitely make it again for friends and family to snack on.

Easy Oven Roasted Baba Ganoush
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 4 baby eggplants
  • 2-3 medium cloves of garlic, pressed
  • juice from half a lemon
  • ½ cup of fresh flat leaf Italian parsley
  • 2 tbsp of tahini
  • ½ cup of extra virgin olive oil
  • sea salt to taste
  • (optional) garnish with fresh parsley, olive oil, and smoked paprika
Instructions
  1. Cut baby eggplants in half, then brush the cut side with olive oil and sprinkle with sea salt.
  2. Put eggplant cut side down on a baking sheet and roast for an hour at 375 degrees.
  3. Take them out and let them cool. Then scoop out the insides of the eggplant and remove skin.
  4. Place eggplant insides into a food processor with tahini, remainder of olive oil, and 2 or 3 pressed garlic cloves, juice of half a lemon, and parsley and blend until desired consistency.
  5. Add sea salt to taste.
  6. Refrigerate overnight.
  7. (optional) When ready to serve, make a swirl with a spoon and drizzle in olive oil and sprinkle smoked paprika and fresh parsley.
Notes
Feel free to sub sweet paprika for smoked paprika.
Use more or less garlic and sea salt, to suit your tastes.

 

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