Roasted Garlic Baba Ganoush

Roasted Garlic Baba Ganoush Recipe ~Chef and a Baker
This baba ganoush recipe is a great way to introduce and ultimately make anyone fall in love with Middle Eastern cuisine, even if they’re a little scared of trying something new.
Traditionally it’s just made with eggplant that’s been fire roasted (either on a hot grill or under a broiler) to the point of a nice creamy golden brown, with tahini, lemon juice, garlic and salt.
I like to add another flavor dimension with some roasted garlic, vinegar and serve it as an appetizer with a French baguette that’s been cut into crostinis’ and baked for a nice crispy crunch to highlight the creamy texture of the eggplant.
I’ll also generally serve it cold or at room temperature.
Roasted Garlic Baba Ganoush
 
Prep time
Cook time
Total time
 
This dish is a great way to introduce and ultimately make anyone fall in love with Middle Eastern cuisine, even if they're a little scared of trying something new. Traditionally it’s just made with eggplant that’s been fire roasted (either on a hot grill or under a broiler) to the point of a nice creamy golden brown, with tahini, lemon juice, garlic and salt.
Chef and a Baker:
Recipe type: Appetizer
Cuisine: Middle Eastern
Serves: 8
Ingredients
  • 3  large and fresh eggplants
  • 1 large head of  garlic, roasted in olive oil
  • 1 lemon, juiced
  • 2 Tbsp Tahini
  • Fleur de sel to taste
  • 2 Tbsp fresh parsley chopped
  • Extra virgin olive oil
  • 2 fresh baguettes
  • 1 Tbsp of apple cider vinegar
Instructions
  1. Preheat oven to high broil and position a rack at the top of the oven.
  2. Slice your eggplant into ¼ inch rounds and sprinkle with sea salt and place in a colander in the sink to drain any excess liquid. After 10 minutes, rinse slightly and then pat dry between two towels.
  3. Arrange on a baking sheet and drizzle with olive oil and a pinch of fleur de sel salt. Roast for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown. Remove from pan, stack and wrap the rounds in foil to lock in moisture – wait 5 minutes.
  4. Cut baguette into crostinis' and season with the roasted garlic oil and some fleur de sel. Bake in oven until golden brown and a until crunchy.
  5. Peel away most of the skin of the eggplant (a little is OK) and add flesh to a food processor. It should be soft and tender and the skin should come off easy.
  6. Add lemon juice, garlic, tahini, vinegar, a pinch of salt and mix until creamy. Add herbs last and pulse to incorporate. Taste and adjust seasonings as needed. I added a bit more tahini, lemon juice and another pinch of salt.
  7. Garnish with fresh parsley, the remaining roasted garlic (minced) and a drizzle of Extra virgin olive oil
  8. Serve with fresh sliced baguette cut on a bias into crostinis' and/or pita chips.
A great idea would be to have a Turkish inspired dinner and to use this baba ganoush recipe as an appetizer, with some fresh toasted and tasty French baguette or pita chips.

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