Nutrition: 40 Calories | 4g Net Carbs | 0.6g Protein | 2.2g Total Fat
A delicious, low calorie dip made from roasted eggplant, this baba ganoush recipe is packed with flavor from roasted garlic and easy to make too.
Last fall, my husband and I were able to travel to Israel. It was an awesome, once-in-a-lifetime sort of experience. Besides all the incredible sites we visited, the food was an amazing experience all by itself. There is so much fresh food all the time. At our hotels, there was never a shortage of food or options. The picture above is part of the buffet at one of our hotels. Hummus is a regular staple in Israel. We love hummus, and I make it regularly. However, on our trip we were introduced to baba ganoush, which is a dip very similar to hummus. Instead of chickpeas, baba ganoush is made with eggplant, and it’s delicious.
When I received a bunch of fresh eggplant with my weekly vegetables, I knew I had to make some homemade baba ganoush. In this recipe, I use roasted garlic, lemon juice and olive oil. Traditionally, tahini is also part of baba ganoush, but I left it out just like I do when I make hummus. We just like it better. However, if you want tahini, add it in when you’re blending. Roasting the garlic adds an extra sweetness this delicious and healthy dip.
Prep the Eggplant
Prepping the eggplants for roasting is really easy. First, slice the eggplant in half through the stem. Then, heavily salt the halves and set them aside for ten to fifteen minutes. The salt will help the eggplant release some of the extra water.
Peel the Garlic
The next step is to prepare the garlic. So, peel an entire head of garlic. There are lots of ways to peel the garlic. You can put the whole head of garlic in a jar and shake it up like in this recipe for Pork Chops with Roasted Garlic Spread.
If I already have a knife out for cutting, I usually use this method in the video to peel the paper off the garlic cloves.
Finish Preparing the Eggplant
After you’ve finished peeling all the cloves in the bulb of garlic, it’s time to finish preparing the eggplant. Take a paper towel and wipe off all the salt and water on the cut side of the vegetables. Then, use your knife to cut slices through the flesh of the eggplant. But, don’t cut through the skin. Cut through the eggplant in two directions creating cubes of eggplant inside the skin. This will help the eggplant cook faster.
Roast the Eggplant and Garlic
When all the eggplant halves are ready, put them on a baking sheet with the peeled garlic. Drizzle everything with olive oil and sprinkle with salt to taste. Roast the eggplant and garlic at 400° for about forty minutes until everything is golden and soft. When the vegetables are done roasting, take them out of the oven, and cover the pan tightly in foil. The foil helps soften the eggplant even more as they cool.
Peel the Eggplant and Blend
After the eggplants have cooled enough to hold, about fifteen to twenty minutes, it’s time to finish up the dip. So, scoop out the roasted flesh of the eggplants into a blender, and throw away the peels. Then, add all the roasted garlic cloves and the juice of one lemon. Blend everything until it’s smooth. The roasted eggplant is so smooth and creamy, you don’t need anything else. Taste your baba ganoush, and add more salt as desired. You can serve immediately or store the baba ganoush in the refrigerator for later. I think it actually tastes even better, the more time the flavors have to meld together. This is a perfect recipe to make ahead and bring to a potluck. Enjoy you baba ganoush with fresh vegetables, crackers, pita chips or anything else you like to dip. Enjoy.
Incredibly Easy Baba Ganoush Recipe With Roasted Garlic (Eggplant Dip)
A delicious low calorie dip made from roasted eggplant, this baba ganoush recipe is packed with flavor from roasted garlic and easy to make too.
Total Time: 1 hour 10 min
Prep Time: 15 min
Inactive Time: 15 min
Cook Time: 40 min
- 4 Medium Eggplant, about 2.5 pounds
- 1 Head of Garlic
- 3 Tbsp Olive Oil
- 1 Lemon
- Salt to Taste
- Preheat the oven to 400°. Cut the eggplants in half. Heavily salt the cut halves, and set aside to release the water.
- Peel all the cloves of garlic. Juice the lemon and set aside.
- After the eggplants have been sitting 10-15 minutes, use a paper towel to wipe off all the water and salt. Use a knife to cut through the flesh of the eggplants but not through the skin. Make the cuts in a cross hatch pattern creating large chunks.
- Put the eggplants on a baking sheet along with peeled garlic. Drizzle everything with olive oil and season with salt to taste. Roast at 400° for 40 minutes or until the garlic and eggplant are golden and soft. Remove the pan from the oven and cover in foil until the eggplants have cooled enough to hold, 15-20 minutes.
- When the eggplants are cool enough to hold, scoop out the flesh into a blender, removing the skin and discarding. Add the roasted garlic to the blender along with the juice of the lemon. Blend until smooth. Serve as a sauce or dip. Enjoy.
Yield: 20 servings, Serving Size: 2 Tablespoons
Amount Per Serving: Calories: 40, Total Fat: 2.2g, Saturated Fat: 0.3g, Cholesterol: 0mg, Sodium: 96.8mg, Carbohydrates: 5.4g, Fiber 1.4g, Sugars: 1.8g, Protein 0.6g