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You are here: Home / Appetizers / Smoky Baba Ghanoush with Roasted Garlic

May 28, 2012

Smoky Baba Ghanoush with Roasted Garlic

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Smoky Baba Ghanoush with Roasted Garlic

Last night we pulled out the grill and dusted it off for the first time this season to roast some eggplant for making baba ghanoush. However, the propane tank was empty, so I decided to try grilling the eggplant directly over a gas stove flame instead. It worked like a charm, infusing a deep smokiness into the eggplant, which I enhanced a bit further by adding in some liquid smoke as well as a sprinkle of smoked paprika. This version of baba ghanoush is tahini-heavy and spiked with caramelized garlic oil with rich strands of roasted garlic throughout. It tastes amazing straight out of the food processor, but if you can wait a day or two for the flavors to really mingle, it becomes an even more richly complex yet delicately textured spread.

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Smoky Baba Ghanoush with Roasted Garlic

SMOKY BABA GHANOUSH WITH ROASTED GARLIC


  • Author: olivesfordinner.com
  • Yield: 2-4 servings
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Ingredients

  • 1 head of garlic
  • 1/4 cup olive oil
  • 2 medium-sized eggplants
  • 1/4 cup tahini
  • 1/4 tsp liquid smoke
  • 1/2 tsp salt (plus more to taste)
  • 1 tsp cumin
  • smoked paprika
  • fresh cracked pepper
  • pita, tomatoes, chopped parsley, for serving

Instructions

  1. Preheat your oven to 375 degrees.
  2. Separate the cloves of garlic, but do not peel them. Place in a small glass pyrex dish and drizzle with the olive oil. Cover with foil and place in the oven to roast until caramelized and tender (anywhere from 30 minutes to 45 minutes).
  3. Slice the top off of each of the eggplants and discard. Using an open gas flame, set the flame/heat level to medium and place one of the eggplants directly over that with heat-resistant tongs. Leave it there for 2-3 minutes—then turn to another side to char for 2-3 minutes more. Repeat this until all sides are charred.
  4. By this time, the eggplant will start to sputter slightly, but keep turning until the entire skin is completely charred and wrinkled. (It should take 13-15 minutes to achieve a good char all over.)
  5. Place the eggplant on some absorbent towels to slightly drain while you prepare the second eggplant. When both eggplants are done, you can half them and scoop/scrape out the insides with a spoon, then discard the skins. Place the eggplant into a small food processor.
  6. By this time, your garlic should be almost ready. Remove from the oven and remove the cloves to cool. Pour the rich and garlicky leftover oil into the food processor with the eggplant. Once the garlic is cooled, add it to the food processor, along with the next four ingredients. Blend until smooth.
  7. You can either serve immediately or refrigerate for a day or two before serving.

If you made this recipe ...

Tag @olivesfordinner on Instagram and hashtag it #olivesfordinner ... thank you!

Filed Under: Appetizers, Spreads Tagged With: garlic, tahini

Reader Interactions

Comments

  1. Mihl says

    May 28, 2012 at 5:38 pm

    This is definitely the best way to prepare baba ghanoush! It looks really fantastic.

    Reply
  2. erinwyso says

    May 28, 2012 at 6:25 pm

    Thanks Mihl!

    Reply
  3. glutenfreehappytummy.com says

    May 28, 2012 at 6:46 pm

    oh YUM!! i loooove baba ghanoush! yours looks so delicious! making my mouth water! thanks for sharing!

    Reply
  4. Stephanie, the Recipe Renovator says

    May 28, 2012 at 10:11 pm

    This looks just incredible. There is a Lebanese restaurant here in San Diego that makes the most incredible baba ghanouj on a sajj oven… it has this smoky char to it that I've never tasted anywhere else. This might well give them a run for the money. 🙂

    Reply
  5. erinwyso says

    May 28, 2012 at 10:35 pm

    Thanks Stephanie — I would love to try out that restaurant and taste their version!

    Reply
  6. zatscooking.com says

    August 18, 2012 at 7:05 pm

    This looks SO tasty and easy to make, will be trying this out 🙂

    Reply
  7. Ash Z.S. says

    December 12, 2013 at 12:57 am

    Do you use the inside of the eggplant only? I just made this but I mistakenly used the charred skin as well. Tastes great though! Thank you for your wonderful website!

    Reply
    • erinwyso says

      December 12, 2013 at 1:42 am

      yes, you use the insides only — I updated the instructions to be a bit more clear to discard the kins. Thanks for making it, Ash, and your feedback!

      Reply

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Hi, I'm Erin! I love creating original and delicious vegan recipes and sharing them here. I cook and photograph food with my husband Jeff in Boston. Read More…

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Hi, I'm Erin! I love creating original and delicious vegan recipes and sharing them here. I cook and photograph food with my husband Jeff in Boston. Read More…

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