Roasted Garlic Babaganoush
- 1 whole 1 whole 1 whole Eggplant, about 1 lb
- 1 head 1 head 1 head Garlic, outer layers peeled and top sliced off
- 2 Tbsp 2 Tbsp 2 Tbsp Extra Virgin Olive Oil, plus more for garnish
- 1 Tbsp 1 Tbsp 1 Tbsp Sea Salt, coarsely ground
- 1.5 Tbsp 1.5 Tbsp 1.5 Tbsp Lemon Juice, freshly squeezed
- Preheat the oven to 350F. Lightly grease a baking sheet or line with a nonstick pad or piece of parchment.
- Wash the eggplant. Slice off the ends, then slice it in half lengthwise.
- 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.
- Roast for 60 minutes until soft and tender.
- Allow to cool, then roughly chop each half into 4-6 pieces. (see note)
- 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.
- Serve immediately.
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
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