Roasted Garlic Baba Ganoush

Eggplant is in season and it is one of the few vegetables that I struggle to use. I am not really sure why since I like the flavor of it. A couple years ago I finally gave Baba Ganoush a try and completely fell in love with it. I have always loved hummus and the flavors really resemble it with all of the tahini and lemon.

I decided to mix things up a bit and add some roasted garlic instead of raw. It adds a robust and sweet flavor to the dip that pairs perfectly with the eggplant.

Instead of roasting the eggplant I actually cooked it on the grill. It lends a subtle smoky flavor to the baba ganoush. If you don’t have a grill you can easily just roast it in the oven.

Feel free to adjust the lemon and tahini to personal taste. I like to serve this with some fresh vegetables, chips or pita.


Roasted Garlic Baba Ganoush
Serves 6
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Prep Time
30 min
Cook Time
30 min
Prep Time
30 min
Cook Time
30 min
Roasted Garlic
  1. 1 bulb of garlic
  2. 1 Tbsp olive oil
Baba Ganoush
  1. 1.5 lbs eggplant (approximately 3 small)
  2. ¼ cup tahini
  3. 3 Tbsp olive oil, divided
  4. 3 Tbsp lemon juice
  5. 1 Tbsp roasted garlic
  6. 1/8 tsp red pepper flakes
  7. ¼ tsp black pepper
  8. 1 tsp sea salt
Optional Garnish
  1. Olive oil
  2. Smoked paprika
  1. Preheat oven to 400.
  2. Cut the top part of the bulb of garlic and lay it in the middle of a large piece of parchment paper. Pour the olive oil on top and then pull up the sides of the parchment paper and twist the top of the parchment so it is tightly wrapped around bulb.
  3. Place on a baking sheet and roast the garlic for 30-35 minutes or until it is softened and slightly browned. Remove from oven and let cool some. Once cool enough to handle open up the parchment and then grab the garlic from the bottom and squeeze out the roasted bulbs. Set aside
  4. Preheat grill to 450 (see notes) and coat the eggplant with a tablespoon of olive oil.
  5. Grill for 10-12 minutes if the eggplant is skinny or 20-25 minutes if thicker. You want them to be very soft. Remove from the grill and let cool.
  6. Peel the skin away and add the flesh to a food processer along with the tahini, remaining olive oil, lemon, roasted garlic, pepper flakes, black pepper and salt. Puree until mixture is smooth.
  7. You can eat warm or store in an airtight container in the refrigerator. Serve with fresh veggies, chips or pita.
  1. If you don't have a grill you can roast the eggplant in the oven. Line a baking sheet with parchment paper and drizzle olive oil on the eggplant. I find it usually needs a few minutes longer to cook than on the grill.
Jessi's Kitchen

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