I’ll admit it.. baba ganoush has been completely off my radar. I’ve been so busy slathering hummus on everything from carrot sticks to avocado toast I’ve been totally sleeping on baba ganoush! If you’ve never had it before you have got to try this recipe. I wanted to keep it simple with fewer than five ingredients, BUT don’t be afraid to beef it up in your own style, especially with seasonings. Fresh herbs, sumac, chili flake, lemon zest or smoked paprika are all suitable garnishes for this creamy smokey dip!
2 medium sized eggplant
1 head of garlic
1/4c plain yogurt
1/4c lemon juice
Preheat your oven to 400. Trim off the stem of the eggplant and put it on a roasting tray and drizzle with a bit of oil and salt.
Take the head of garlic, cut it in half, drizzle it with oil and wrap in foil. Put the foil-wrapped garlic on the tray to roast alongside the eggplant. Roast everything together for 35-40mins (turning half way through) until the eggplant is charred and very soft. Remove the eggplant from the oven and let cool for 30mins before moving to the next step.
Leave one eggplant completely intact, charred skin et all, and place it in the bottom of a food processor. For the second eggplant slice it down the middle lengthwise and scoop out the flesh with a spoon. Discard the skin and add just the flesh to the food processor.
Add the tahini, yogurt, lemon juice, 4 roasted garlic cloves and a heavy pinch of salt then puree everything together until smooth and creamy. Taste and adjust the seasoning as needed.
Serve the baba ganoush in a bowl topped with a drizzle of olive oil and any spice that you like.