Roasted Garlic Babaganoush

prep:5 minutes
cook:1 hour
Difficulty
*----
Show nutritional information
  • Serves: 7
  • Calories: 35
  • Total Fat: 4g
  • Total Carbohydrate: 0g
  • Protein: 0g
Roasted garlic babaganoush is so easy to make with only a handful of real food ingredients!

Serves: 7

Serves: 7decrease servingsincrease servings

Ingredients

  • 1 whole 1 whole Eggplant, about 1 lb
  • 1 head 1 head Garlic, outer layers peeled and top sliced off
  • 2 Tbsp 2 Tbsp Extra Virgin Olive Oil, plus more for garnish
  • 1 Tbsp 1 Tbsp Sea Salt, coarsely ground
  • 1.5 Tbsp 1.5 Tbsp Lemon Juice, freshly squeezed

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat the oven to 350F. Lightly grease a baking sheet or line with a nonstick pad or piece of parchment.
  2. Wash the eggplant. Slice off the ends, then slice it in half lengthwise.
  3. Place the eggplant halves open side down (skin side up) on the baking pan, at least 1" apart. Also place the garlic bulb, cut side up, on the pan.
  4. Roast for 60 minutes until soft and tender.
  5. Allow to cool, then roughly chop each half into 4-6 pieces. (see note)
  6. Place the pieces in the bowl of a food processor fitted with the "s" blade and pulse several times to chop the eggplant. Add the cloves of the roasted garlic (see note) and the olive oil, salt, and lemon juice and puree until smooth, or desired consistency.
  7. Serve immediately.

Notes

If you'd like a very smooth babaganoush, make sure you scoop the seeds out and separate the innards from the skin (discard the seeds and the skin) before blending. Personally, I prefer a chunkier dip, and I think that's more authentic - plus I'm lazy - so I throw the whole thing, skin, seeds and all, into the food processor. The easiest way to get the garlic out of its husk is to squeeze gently from the bottom like a tube of toothpaste; if that doesn't work, use a butter knife to pull it each clove out of its little shell. Don't worry if a bit of the husk gets into the food processor. Leftovers keep well in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months. Yield: About 2.5 cups

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

Add a Note

My Notes:

Add a Note
Primal Palate Spice Blends

Other recipes you might like

Share a recipe

Upload your own recipes to Primal Palate, and help others find great food on our site,, meal planner and app!

Latest blog posts

Primal Palate Cooking Channel

    RECIPE REVIEWS

    There are no reviews yet.

    Write a Review

    You need to be registered and logged in to post a review.