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Before you jump to Roasted Garlic Baba Ganoush recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

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Make smart decisions when shopping for groceries. Making good decisions when buying food means that you’ll be able to eat nutritious meals without a lot of effort. Think about it: you aren’t going to want to deal with a hectic store or a long drive through line at the end of the day. You want to get home quickly and eat something beneficial. Your house should be stored with healthy foods and ingredients. This makes it easy to have a good meal–even if you want something junky–because you’ll be eating something that is naturally better for you than anything you’d buy in a hurry at the store or in the fast food joint.

There are lots of things you can pursue to become healthy. An costly gym membership and very hard to stick to diets are not the only way to do it. It is the little things you choose on a daily basis that really help you with weight loss and getting healthy. Being smart when you choose your food and activities is where it begins. Trying to get in as much physical exercise as possible is another. Remember: being healthy and balanced isn’t just about slimming down. It is more about making your body as sturdy as it can be.

We hope you got insight from reading it, now let’s go back to roasted garlic baba ganoush recipe. To make roasted garlic baba ganoush you only need 9 ingredients and 8 steps. Here is how you do that.

The ingredients needed to cook Roasted Garlic Baba Ganoush:

1. Provide large or 3 small eggplants
2. Get garlic
3. Use olive oil
4. Get Tahini to taste
5. Get small lemon or 1 lime
6. Take ground cumin
7. Take salt
8. Take Cayenne pepper or paprika to garnish
9. Prepare Optional- fresh parsley, cilantro, or basil to garnish

Steps to make Roasted Garlic Baba Ganoush:

1. If you have a big eggplant, cut it in half lengthwise. Leave thinner/smaller eggplants whole. Poke with a knife or fork in several places.
2. Put 3-4 garlic cloves, unpeeled, inside of a small pieces of aluminum foil and pour in a glug (1 Tbsp-ish) of olive oil along with it. Close foil around garlic (make sure oil won't leak out).
3. Lay eggplant(s) on a pan (skin-side up if you cut them) along with garlic. I brushed it with just a little olive oil to keep it from drying out. Broil, grill, or roast for about 40-50 minutes (My oven was set to broil at 500°F/260°C.) If baking in oven, bake 40-60 min. at 400°F/200°C, skin side up.
4. Remove garlic after 20-25 minutes so it doesn't burn. The cloves should be soft inside their skins. Cook the eggplants for the remaining time until skin is starting to blacken and flesh is very soft.
5. When they're soft enough, remove eggplants and let cool until you can touch them. Scoop out flesh away from skin and put into a large bowl. Mash with fork.
6. Squeeze or scoop out roasted garlic cloves from their skins and mash into eggplant. If you end up burning one or two like me, you can finely chop a fresh garlic clove to replaces it ;) It'll look a little gross at first, but once everything is mixed, it'll be okay, hehe.
7. Add 2-4 Tbsp of tahini (depending how much sesame taste you like) and 1/4 tsp ground cumin. Mix well. Squeeze lemon or lime and add 2-3 Tablespoons, mix and taste. Add more for more tartness. (I used a whole lime, about 4 Tbsp). Last, mix in salt until it tastes good too you :)
8. Garnish with a dash of cayenne or paprika for color or spice, and some chopped herbs like parsley, basil, cilantro, etc. Enjoy as a dip or sandwich spread!

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