Prep 10 mins
Cook 1 hr
This 3 main ingredients recipe is full of flavour, without the use of tahini, which isn't always easy to find. Also, make sure that you fully roast the garlic or it will be overwhelming. This recipe is from Canadian chef Ricardo Larrivée. Enjoy!
- 1 large eggplant, cut in half lengthwise
- 1 head garlic, unpeeled
- 2 tablespoons olive oil
- salt and pepper, to taste (optional)
- With the rack in the middle position, preheat the oven to 350°F Line a baking sheet with parchment paper.
- Place the eggplant cut side down on the baking sheet. Roast until the flesh is very tender and pulls away easily from the skin, about 1 hour depending on the eggplant's size. Let cool.
- Meanwhile, cut the tips off the garlic cloves. Place the cloves in a square of aluminum foil. Fold up the edges of the foil and crimp together to form a tightly sealed packet. Roast alongside the eggplant until tender, about 20 minutes. Let cool. Purée the cloves by pressing them through a garlic press.
- Using a spoon, scoop the flesh from the eggplant and place it in the bowl of a food processor. Add the garlic purée and oil. Process until smooth. Season with salt and pepper.
- Serve with mini pitas.
For how easy this was is was decent but I really think it needs the extra spices and the tahini to taste like baba ganoush. Without those, the garlic, even for a garlic lover, was a bit too prominent. It was still enjoyable though and it was a nice addition to a mezze style lunch. Made for Zee Zany Zesty Cookz for ZWT6.