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Roasted garlic baba ganoush

Baba ganoush is a famous vegan dip from the Middle East, made of grilled aubergine. This roasted garlic baba ganoush is an interesting, subtle version.  Serve it with flatbread or as a sandwich cream, flatbread filler etc. You can use mint or coriander leaves in this recipe.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 2 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 medium aubergine
  • 1 lemon juiced
  • 1 garlic bulb
  • 2 Tbsp tahini
  • 1 Tbsp extra-virgin olive oil
  • 2 Tbsp chopped mint or coriander

Method
 

  1. Preheat oven to 180°C. Put the aubergine and garlic bulb (unpeeled and as whole) on a baking tray and roast for 30- 35 minutes until they are soft.
  2. Cool them for 10 minutes, then scoop out the aubergine flesh. Pop out the garlic flesh of about 6 cloves of garlic (about half a bulb). Use the rest for other dishes.
  3. Put the aubergine flesh, garlic pulp, lemon juice, tahini, oil, salt and pepper in a small food processor. Add most of the herbs. Blitz for a few seconds until you get a smooth or slightly textured purée. Transfer to a serving dish.
  4. Drizzle with a drop of oil and garnish with the remaining herbs. Serve immediately or cover and chill until serving.