Roasted Garlic Eggplant Dip

Roasted Garlic Eggplant Dip | Wheat-Free Meat-Free

This is my take on baba ganoush. Typically baba ganoush uses raw garlic, but it’s roasting season, and if you’re going to be roasting the eggplant I figure you might as well roast the garlic.

Roasted Garlic Eggplant Dip

  • 6 baby eggplants or 2-3 medium sized eggplants
  • 2 heads of garlic
  • 2 tablespoons tahini
  • 1 tablespoon olive oil, plus extra for drizzling
  • juice of one lemon
  • 1/4 teaspoon salt
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Cut the eggplants into slices about 1 inch thick, discard the stems. Place the slices on an oiled baking sheet.
  3. Chop the tops off the heads of garlic. Place the garlic on a double layered piece of aluminum foil large enough to hold the garlic. Drizzle some oil over the top of the garlic. Fold up the foil so that the garlic is completely wrapped.
  4. Place both the garlic and the eggplant in the oven. Roast for 40-45 minutes, flipping the eggplant slices halfway through. The slices should be beginning to brown.
  5. Remove the garlic and eggplant from the oven and allow to cool. Peel the garlic.
  6. Put all ingredients in a food processor and pulse until smooth. Serve.

If you want to go an easier route, you can roast the eggplants whole. I like a caramelized/smoky taste and have found that slicing the eggplants so more surface area is exposed helps. As an additional step I also broiled the eggplants for a few minutes before I took them out of the oven.

I’ll also note that the main reason I chose the baby eggplants was because they looked much nicer than the globe eggplants at the grocery store. Use what you can find.

Garlic Before Roasting

As you can see in the pictures, I made three heads of garlic instead of two. Partially because I wasn’t sure how much garlic I wanted in the dip, and partially because it’s always nice to have extra roasted garlic. If you’re a garlic nut, you may want to do the same and add the extra head to the dip. Or just eat it.

I added a drizzle of pomegranate molasses before serving. A drizzle of olive oil would be nice as well.

Looking for More Gluten-Free Vegetarian Recipes?

Take a look at my book, The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes.

A sampling of the recipes included:
  • Breakfasts: Cinnamon Quinoa Muffins, Yeasted Waffles, Gooey Butter Cake,
  • Sides: Patatas Bravas, Pea and New Potato Salad, Braised Celery,
  • Mains: Corn Waffle Sandwiches, Enchiladas with Green Sauce, Pesto Asparagus Galette, and
  • Desserts: Blueberry Mango Crisp, Baklava Rolls, Amaretto Cake.

You can see the full recipe list on the Amazon page.

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