Make Ahead

Roasted Garlic Baba Ganoush

October 30, 2011
3 Ratings
  • Makes 4 meze sized portions
Author Notes

I grew up eating the classic version of this dish prepared by my mother and grandmother. I've adapted it by adding roasted garlic and a few new spices to liven it up a bit and add a smokier flavor. Hope you enjoy! —KateSmith

What You'll Need
  • 1 Large Eggplant
  • 1 Head of garlic, roasted
  • 1 Lemon
  • 3 tablespoons Tahini
  • 1/2 teaspoon Cumin
  • 1/2 teaspoon Tumeric
  • 1/4 teaspoon Cayenne
  • 1 tablespoon Extra Virgin Olive Oil
  • Salt and Pepper to taste
  1. Preheat oven to 400 degrees. Prick eggplant with a fork on all sides and place on an oiled baking sheet. Roast in the oven for apprx. 30 minutes or until tender all over. Turn every 10 minutes while roasting.
  2. At the same time, roast the garlic by chopping the top of the head off, drizzling with olive oil and wrapping it up like a package in metal foil. Should roast in about the same amount of time as the eggplant. Remove both the garlic and eggplant from the oven and let cool until you can handle them.
  3. Once cooled slightly, peel the skin from the eggplant and put all of the pulp into a food processor along with the roasted garlic, juice of one lemon, tahini, cumin, tumeric, cayenne, and salt- puree until smooth. While food processor is running, slowly stream in the olive oil until smooth and thick.
  4. Serve Baba Ganoush alongside toasted pita. Can be enjoyed warm, at room temperature or chilled. Enjoy!

See what other Food52ers are saying.

  • KateSmith
  • boulangere
  • LF
  • Ghazzzit

5 Reviews

LF November 1, 2015
This was an excellent Baba Ganoush. Very nice flavor with the roasted garlic. I would probably use a little less tahini next time.
Ghazzzit September 9, 2014
First time I've tried Baba Ganoush - I was looking for an alternative to hummus for a change. :) This was much lighter and tasty, though I may have overdone it on the turmeric. I found the turmeric and roasted garlic together became a little muddy, next time I'll reduce or perhaps completely omit it.
KateSmith November 6, 2011
Thanks Boulangere! Hope you have a great time at your hors d'oeuvre event!
boulangere October 31, 2011
You and sdebrango are pug people!
boulangere October 31, 2011
Your flavors look wonderful, and I love the addition of roasted garlic. I have an hors d'oeuvre event coming up in a few weeks, and some roasted garlic in the freezer, so . . . . . Thank you!