" Roasted garlic plus caramelized veggies make this recipe THE BEST. Tahini and lemon juice provide a dairy-free creamy texture for a healthy vegan snack or appetizer."
- Debra Klein
Cut eggplant in half lengthwise and drizzle cut side with 1 Tablespoon olive oil. Place cut side down on prepared tray. Scatter garlic cloves, skins still on, onto tray. Roast for 30-40 minutes
Heat cast iron or other skillet over medium-low heat. Swirl in remaining Tablespoon olive oil, the onions and celery and cook until soft and beginning to caramelize, about 8-10 minutes.
Scoop out the eggplant and add to food processor with veggies. Add the Garlic into the processor. Process until thoroughly mixed. Add seasonings and process until smooth.
Serve warm, room temp or allow to chill before serving. Make a well in the center, drizzle on some good olive oil and sprinkle with paprika or za'atar. Baba Ganoush will stay good in the fridge for 5 days.
Hi, I'm Debra. I’m a health coach and culinary instructor, dedicated to making nourishing food taste incredible and inspiring healthy choices with easy plant-based recipes. I’m so glad you’re here. I’m ready to meet you on your journey where healthy meets delicious.