Roasted Eggplant Baba Ganoush

This simple recipe for baba ganoush with roasted eggplant uses few ingredients and is ready to serve in under an hour. Honestly, the worst part is waiting for the eggplants to cool enough so you can finish preparing this dish.

Roasted Eggplant Baba Ganoush

One of my college jobs was working as a waitress at a Middle Eastern restaurant, where traditional dishes like hummus, baba ganoush, an eggplant dip, and tabouli were on the menu, along with falafel and pita bread. These are all delicious vegetarian dishes that are easier to make at home than you realize.

Equipment

• 1 Sheet Pan
• 1 Silpat Mat

Ingredients

• 2 eggplants cut in half lengthwise
• 5 cloves garlic unpeeled
• 1/4 cup tahini
• 3 tablespoons fresh lemon juice
• 1 tablespoon fresh parsley chopped
• 5 tablespoons quality extra virgin olive oil divided
• 3 tablespoons pomegranate arils
• Sea salt and black pepper to taste
• Vegetable crudité to serve

Instructions

Place top oven rack in center position and preheat the oven to 425 F. Line a large, rimmed baking sheet with parchment paper or a Silpat baking mat. Set aside.

Arrange the eggplant halves and garlic cloves on the prepared baking sheet without overcrowding and place in the oven. Roast for 35-40 minutes, or until the eggplant is tender and appears to be collapsing. Remove from the oven and set aside to cool.

When cool enough to handle, gently scoop out the eggplant interior into a mesh strainer set over a large bowl. Squeeze the roasted garlic cloves to release the edible interior into the strainer, as well.

Press down on the eggplant and garlic with the back of a large spoon to release as much liquid as possible. Remove the strainer and discard the liquid in the bowl. Wipe dry before adding the eggplant mixture to the same bowl.

Add the tahini, fresh lemon juice, parsley and one-quarter cup olive oil to the bowl. Season generously with salt and black pepper, to taste, and stir vigorously to combine.

Transfer the dip to a serving bowl and garnish with the remaining olive oil and the pomegranate arils. Serve immediately with a selection of vegetable crudité and/or pita or crackers. Enjoy!

Notes

Choose large Italian eggplants to make this recipe. You may see other eggplant varieties at the store or farmers market, such as Asian eggplants. These are slimmer, smaller and a light purple. While delicious in stir fries, they aren’t quite right for making baba ganoush.

Don’t have any tahini on hand but still want to make baba ganoush? No worries. This article covers five tahini replacements or substitutes you can use.

Roasted Eggplant Baba Ganoush

This simple recipe for baba ganoush with roasted eggplant uses few ingredients and is ready to serve in under an hour. Honestly, the worst part is waiting for the eggplants to cool enough so you can finish preparing this dish.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Side Dishes

Cuisine American, Mediterranean, Middle Eastern

Servings 6

Calories 212 kcal

Equipment

• 1 Sheet Pan
• 1 Silpat Mat

Ingredients

  

1x2x3x

• 2 eggplants cut in half lengthwise
• 5 cloves garlic unpeeled
• 1/4 cup tahini
• 3 tablespoons fresh lemon juice
• 1 tablespoon fresh parsley chopped
• 5 tablespoons quality extra virgin olive oil divided
• 3 tablespoons pomegranate arils
• Sea salt and black pepper to taste
• Vegetable crudité to serve

Instructions

 

• Place top oven rack in center position and preheat the oven to 425 F.  Line a large, rimmed baking sheet with parchment paper or a Silpat baking mat. Set aside.
• Arrange the eggplant halves and garlic cloves on the prepared baking sheet without overcrowding and place in the oven. Roast for 35-40 minutes, or until the eggplant is tender and appears to be collapsing. Remove from oven and set aside to cool.
• When cool enough to handle, gently scoop out the eggplant interior into a mesh strainer set over a large bowl. Squeeze the roasted garlic cloves to release the edible interior into the strainer, as well. 
• Press down on the eggplant and garlic with the back of a large spoon to release as much liquid as possible. Remove the strainer and discard the liquid in the bowl. Wipe dry before adding the eggplant mixture to the same bowl.
• Add the tahini, fresh lemon juice, parsley and one-quarter cup olive oil to the bowl. Season generously with salt and black pepper, to taste, and stir vigorously to combine.
• Transfer the dip to a serving bowl and garnish with the remaining olive oil and the pomegranate arils. Serve immediately with a selection of vegetable crudité and/or pita or crackers. Enjoy!

Notes

Choose large Italian eggplants to make this recipe. You may see other eggplant varieties at the store or farmers market, such as Asian eggplants. These are slimmer, smaller and a light purple. While delicious in stir fries, they aren’t quite right for making baba ganoush.

Don’t have any tahini on hand but still want to make baba ganoush? No worries. This article covers five tahini replacements or substitutes you can use.

Nutrition

Calories: 212kcalCarbohydrates: 14gProtein: 4gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gSodium: 8mgPotassium: 435mgFiber: 5gSugar: 7gVitamin A: 99IUVitamin C: 9mgCalcium: 35mgIron: 1mg

Disclaimer

Please note that nutrient values, if included with the recipe, are estimates only. Variations can occur due to product availability/substitution and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.

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