Roasted Garlic Baba Ganoush. It's perfect for snacking or as an appetizer. This easy baba ganoush is one of my favorite dips---it's like hummus but made with roasted eggplant instead of chickpeas. I swap out the traditional pita bread and serve it with sliced cucumber rounds and red pepper slices as dippers.

Baba Ganoush, cousin of hummus, is a creamy aubergine dip or spread made with tahini. This recipe gives it more depth by using roasted instead of raw garlic and enhances the smokiness with paprika. 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). You can have Roasted Garlic Baba Ganoush using 9 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Roasted Garlic Baba Ganoush

You need 1 of large or 3 small eggplants.
Prepare 3-4 cloves of garlic.
Prepare 1 Tbsp of olive oil.
You need 2-4 Tbsp of Tahini to taste.
Prepare 1 of small lemon or 1 lime.
You need 1/4 tsp of ground cumin.
It's to taste of salt.
Prepare of Cayenne pepper or paprika to garnish.
You need of Optional- fresh parsley, cilantro, or basil to garnish.

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?

Roasted Garlic Baba Ganoush instructions

If you have a big eggplant, cut it in half lengthwise. Leave thinner/smaller eggplants whole. Poke with a knife or fork in several places..
Put 3-4 garlic cloves, unpeeled, inside of a small pieces of aluminum foil and pour in a glug (1 Tbsp-ish) of olive oil along with it. Close foil around garlic (make sure oil won't leak out)..
Lay eggplant(s) on a pan (skin-side up if you cut them) along with garlic. I brushed it with just a little olive oil to keep it from drying out. Broil, grill, or roast for about 40-50 minutes (My oven was set to broil at 500°F/260°C.) If baking in oven, bake 40-60 min. at 400°F/200°C, skin side up..
Remove garlic after 20-25 minutes so it doesn't burn. The cloves should be soft inside their skins. Cook the eggplants for the remaining time until skin is starting to blacken and flesh is very soft..
When they're soft enough, remove eggplants and let cool until you can touch them. Scoop out flesh away from skin and put into a large bowl. Mash with fork..
Squeeze or scoop out roasted garlic cloves from their skins and mash into eggplant. If you end up burning one or two like me, you can finely chop a fresh garlic clove to replaces it ;) It'll look a little gross at first, but once everything is mixed, it'll be okay, hehe..
Add 2-4 Tbsp of tahini (depending how much sesame taste you like) and 1/4 tsp ground cumin. Mix well. Squeeze lemon or lime and add 2-3 Tablespoons, mix and taste. Add more for more tartness. (I used a whole lime, about 4 Tbsp). Last, mix in salt until it tastes good too you :).
Garnish with a dash of cayenne or paprika for color or spice, and some chopped herbs like parsley, basil, cilantro, etc. Enjoy as a dip or sandwich spread!.

Now just squeeze the creamy cloves out and use in your Baba dip or spread on toast! Baba Ghanouj is made by mashing roasted eggplants with Tahini paste, some garlic, and a bit of white vinegar to help lighten the color. It is served as a cold appetizer dip along with pita bread and some salted Lebanese pickles such as cucumbers, chili peppers and turnips. Use a fork and/or spoon to mash together the mixture, using firm pressure to break up the tahini paste, roasted garlic, and any stringiness of the eggplant. Made with eggplant that's been fire roasted (either on a hot grill or under a broiler) to the point of shriveling, it can be served as a side dish.