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Baba Ganouche with Roasted Garlic Recipe Video
Enjoy this great Middle Eastern dish as an appetizer with pita chips, fresh veggies or crackers.
1 medium eggplant|n4-5 cloves roasted garlic|n1/2 cup roasted onion|n2 T tahini|njuice from one lemon, about 1/3 cup|n1/2 cup chopped fresh parsley|n1/8 tsp cumin|n1/2 tsp salt|n3-4 T olive oil
Preheat the oven to 375.|nDouse the onion in olive oil. Place in a baking dish. Drizzle olive oil over the garlic bulb and either place in a garlic roaster, small baking dish with a lid or in foil. Place onion and garlic in the oven.|nOn a gas stove*, turn on the burner and place the eggplant directly over the flame. Using tongs to turn it, char the skin until it is black. Cut the eggplant in half lengthwise and place face down in the baking dish with the onions. Bake for 20-30 minutes, or until very soft.|nRemove the eggplant from the baking dish and let it cool in a bowl. When it is cool to the touch, peel off the charred skin and squeeze out the excess liquid.|nRemove the garlic and onion from the oven when they are soft -- total baking time: 45-60 minutes. Cut the top off of the garlic bulb and peel or squeeze out 4-5 cloves.|nAdd all of the ingredients to a food processor and pulse until pureed.|nSpread on a serving plate and drizzle 1-2 tablespoons of olive oil on top. Serve with pita bread or crackers.