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Baba Ghanoush and How to Roast Garlic

Author: Samantha Ferraro


  • 2 medium-sized eggplants firm, no blemishes
  • 1/3 c tahini
  • 2 lemons juice
  • 1 garlic head roasted
  • 1-2 fresh garlic cloves
  • 1 tsp cumin
  • 1 tsp paprika and more for garnish
  • 1 Tb olive oil and more for garnish
  • Salt and pepper to taste


  • Wash and dry eggplant and cut in half lengthwise.
  • Drizzle with olive oil and wrap each eggplant half in foil. Place on baking sheet in pre-heated 400 degree oven for about 45 min.
  • If you're roasting garlic too, add the garlic packet on the baking sheet as well.
  • Check the eggplant, the flesh should be very soft and the inside very tender as well. You should be able to scoop it out easily with a fork or spoon. If not, roast longer.
  • In a food processor (or if you don't have one, you can use a fork and lots of elbow-grease!), add the eggplant pulp (no skin), roasted garlic, fresh garlic, tahini, lemon juice, spices and olive oil. Pulse until creamy for about 30 seconds. Taste for personal preference.
  • Garnish with olive oil and paprika.


*Disclaimer: I am an "eyeball" type of cook, so my measurements may not be exact. Taste as you go for personal preference.