by THEYUMMYBOWL
Smoky, creamy, and packed with roasted aubergine flavor—this is the best homemade baba ganoush, no food processor required. It’s ready in under an hour using just one pan!
Set your oven to 450°F (230°C) and move the rack to the upper third. Line a large baking sheet with parchment paper to keep the eggplant from sticking.
Slice the eggplants in half lengthwise. Brush the cut sides lightly with olive oil and place them cut-side down on the baking sheet.
Roast for 35–40 minutes, or until the inside is very soft and the skins look wrinkled and collapsed. If you're using one large eggplant instead of two medium, it might take a little longer.