Oven Roasted Baba Ganoush is a simple and healthy spread that is so full of flavor. It may be your new favorite way to eat eggplant!
What are the ingredients of Baba Ganoush?
Baba Ganoush is a simple mixture made from mashed eggplant, garlic, lemon juice, olive oil, and tahini paste (a paste made from toasted sesame seeds).
Is Baba Ganoush good for you?
Baba Ganoush is considered a healthy dish. It is high in both dietary fiber and protein.
Do you eat Baba Ganoush hot or cold?
Baba Ganoush is generally eaten as a cold spread. However, it is perfectly acceptable (and delicious!) to eat it while it is still warm.
How do you serve Baba Ganoush?
Baba Ganoush is generally served with pita bread or pita chips. It can also be served as a spread for sandwiches and wraps, as a dip for vegetables (like carrots, celery, and cucumber), or simply spread it on crusty French bread. It’s a tasty little spread with lots of room for creativity!
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Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
- 1 large eggplant
- 1 teaspoon salt, divided
- 1 head garlic
- 1 tablespoon olive oil
- 1 lemon, juiced (about ¼ cup)
- ¼ cup tahini paste
- 2 tablespoons freshly chopped parsley
- Preheat an oven to 400 degrees F. Lightly grease a baking sheet.
- While the oven is preheating, slice eggplant in half lengthwise.Use a fork to poke a few dozen holes on the skin side of the eggplant. Sprinkle flesh with ½ teaspoon salt and let sweat 10 minutes. Rinse and pat dry. Place eggplant flesh side down on prepared baking sheet.
- Cut the tip of the garlic off to expose cloves inside. Place garlic onto a square of aluminum foil. Drizzle a little of the olive oil over the exposed garlic cloves and wrap tightly with foil. Place garlic on the sheet pan with the eggplant. Drizzle remaining olive oil over eggplant.
- Roast in the preheated oven for 30 to 40 minutes until eggplant is tender.
- Use a large spoon to scoop the flesh from the eggplant and place in a food processor. Gently squeeze garlic cloves out of their peels and into the food processor.
- Add in lemon juice, tahini paste, and remaining ½ teaspoon salt. Puree until smooth.
- Transfer to a bowl and refrigerate 2 hours before serving.
- Sprinkle with parsley to serve and drizzle on additional olive oil, if desired. Serve with pita chips or pita bread.
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