1 large eggplant, cut in half lengthwise

1 head of garlic, unpeeled

2 tablespoons (30 ml) olive oil

Salt

With the rack in the middle position, preheat the oven to 180°C (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.

With 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.

In Recipes-list.com we have selected the most viewed recipes from category - Dips And Salty Spreads . Enjoy the best recipes specially selected for you! Baba Ghanouj is the right choice that will satisfy all your claims.