Loosely wrap the garlic bulb in a piece of tinfoil and place it on the same baking sheet as the eggplants.Pour a small amount of olive oil over the top of the garlic bulb.Remove any of the loose or dry outer leaves of the garlic bulb and discard.To roast the garlic, cut the top off 1 bulb of garlic.The process is super easy and the garlic can be roasted at the same time as the eggplants. Roasting the garlic brings out the natural sweetness and calms down its pungent flavors. This baba ghanoush can be made with either roasted or fresh garlic, but I find the flavor of roasted garlic to be optimal. Once you have done this, let the eggplant cool for 5-10 minutes before mixing it with the other ingredients.The only part you don't want is the skin itself. You can throw it all in there - The soft inner flesh and the caramelized outer flesh, the seeds, and the oils that have seeped out. Yes, it looks kind of funky (that's normal). After it has baked, remove the pan from the oven and flip the eggplant over with a spatula.The inside flesh of the eggplant should be a bit mushy, not firm when it's done. You can tell it's done when the skin is easily pierced with a knife. The process of roasting eggplant is kind of like roasting squash. I use it to make everything from BBQ Sweet Potatoes to Quinoa Enchilada Casserole to Mustard Egg Salad. If you read this blog consistently you know that I'm kind of obsessed with smoked paprika. The eggplant gets a bit messy as it roasts and can stick to the pan. Roasting the eggplant on foil makes for an easier cleanup. Larger eggplant halves may require slightly longer roasting time. The eggplant will soften as it bakes.Ĭooking times may vary slightly depending on the size of the eggplants. Place the baking sheet in the oven and roast for 40-45 minutes.Cut 6-8 slits through the skin of the eggplant with a small knife (this will help steam escape as they roast). Once the halves are brushed with oil turn them over so they are skin-side up.(The olive oil will prevent the eggplants from sticking to the foil as they roast). Brush the olive oil evenly onto the fleshy part of the eggplants using a basting brush. or so of olive oil over each eggplant half (there should be 4 eggplant halves). Cut the eggplants in half lengthwise and place it skin-side down onto a baking sheet covered in foil.

As the oven is heating, remove the stems (located on top of the eggplant) with a knife.Start by heating the oven to 400 degrees Fahrenheit.To keep things simple this recipe roasts the eggplant and the garlic in the oven and my trick for achieving that smokiness is to add a healthy amount of smoked paprika. Traditionally, Baba Ghanoush is roasted over a flame giving the dip its characteristic smoky flavor.

Gluten Free Baguette, Crackers, Pita, or any kind of bread for serving.

1 Bulb Garlic (this recipe calls for 4-6 cloves of roasted garlic) (or 1-2 cloves fresh garlic).

In addition to the eggplant you only need a few other ingredients to make this tasty dip! Here's What You'll Need To Make It: Eggplant is hearty and meaty but kind of delicate at the same time. It soaks up just about any flavor you add to it.

The great thing about eggplant is that it's kind of a blank canvas. If you do grow eggplant, you may find yourself wondering what to do with all of it once it starts producing.

It's super low maintenance - One plant provides tons of fruit (yes, eggplant is a fruit) and never has any trouble with pests or rot or other garden woes. Ingredients For Middle Eastern Eggplant DipĮggplant (or aubergine) is one of my favorite things to grow in the garden.

Eggplant stacks vegan