Baba Ganoush Sesame Crackers Recipes
TRADITIONAL BABA GHANOUSH
A traditional recipe for this eggplant dip. It consists of baked eggplant with garlic, lemon juice, and tahini sauce. Dip into this with pita bread and you have yourself a delicious-and-light appetizer.
Provided by IMANKAY
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 50m
Yield 3
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Arrange oven racks so you have one low and one high in the oven.
- Cut a shallow slit along the side of the eggplant and place into a baking dish.
- Roast in preheated oven on the lower rack until the eggplant is completely shrunken and soft, about 40 minutes. Move dish to higher rack and continue baking until the skin is charred, about 5 minutes more. Let eggplant cool until cool enough to handle.
- Peel and discard skin from eggplant. Put eggplant into a bowl; add tahini, garlic, lemon juice, red pepper flakes, and salt. Stir until ingredients are evenly mixed. Drizzle olive oil over the baba ghanoush and garnish with parsley.
Nutrition Facts : Calories 96.5 calories, Carbohydrate 5.3 g, Fat 8.7 g, Fiber 1.9 g, Protein 1.9 g, SaturatedFat 1.2 g, Sodium 11.6 mg, Sugar 0.2 g
BABA GANOUSH & SESAME CRACKERS
This intense, smoky aubergine dip is ideal for a party platter with plenty of crackers for serial munchers. The blackened skins add depth of flavour
Provided by Jennifer Joyce
Categories Snack
Time 55m
Number Of Ingredients 14
Steps:
- To char the aubergines, use a barbecue, grill on its highest setting, or cook directly on the hob. Prick the aubergines all over with a fork and grill until charred. This will take about 10 mins over an open flame or 20 mins under the grill - remember to turn them halfway. Remove and put in a sieve to drain any excess water for 10 mins.
- Heat oven to 220C/200C fan/gas 7. Use scissors to cut through the seam of the pittas, gently separate the two pieces and cut into triangles. Spread out on a large baking tray, or two smaller ones. Drizzle the oil over, and sprinkle with salt, the spices and seeds. Bake for 10-12 mins until golden, swapping the trays halfway through. Remove and leave to cool. Will keep for up to two days in an airtight container.
- Put the aubergine flesh in a food processor or blender, adding two to three pieces of the charred skin too. Add the garlic to the aubergines along with the lemon, mint, coriander, cumin, oil, yogurt and some seasoning. Blend until smooth, scrape into a serving dish, cover and chill in the fridge. Will keep for two days. Just before serving, sprinkle with the chilli flakes.
Nutrition Facts : Calories 308 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 10 grams protein, Sodium 1.4 milligram of sodium
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- Brush the cut sides of the eggplant with 1 tablespoon of olive oil, and season the eggplant generously with salt.
- Place the eggplant halves cut side down on the sheet pan. Roast for 30-40 minutes until eggplant is very tender.
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From robustrecipes.com
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- Preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper. Place the sliced eggplants onto the baking sheet lined with parchment paper. Brush each slice with the oil, sprinkle with salt and flip the eggplant slices over and repeat on the other side. On a separate small baking sheet toss the onion wedges in a little bit of the olive oil and sprinkle with salt. Place the garlic cloves on a small sized peace of foil and toss with a little bit of the oil, seal up the foil packet. Keep in mind you may or may not use all of the oil.
- Place the eggplant closest to the heat source and the onions and garlic on the other rack. Roast the eggplant for 30 minutes, or until the slices are tender and browned, flip them at 15 to 20 minute mark. The garlic should only take 15 minutes, you will know it’s done when the cloves are tender. The onions should take 20 minutes, or until they are tender. Once the garlic and onions are done you an remove the from the oven and add them to the bowl of your food processor to cool.
- Once the eggplant is done cooking transfer it to a mixing bowl and cover with a lid or plastic wrap. Allow the eggplant to cool in the bowl for 10 minutes, this creates steam making it easier to peal off the skin.
- Once the eggplant has cooled enough to handle use your fingers to peel the skin from the meat of the eggplant – place the meat in the food processor and discard the skin. It’s okay if some skin gets into the food processor.
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- Wrap eggplant in aluminum foil and roast for 45-60 minutes until the eggplant is soft when poked with a fork or knife. Unwrap the eggplant and allow it to cool for 10 minutes.
- When the eggplant is cool to the touch, cut off the top and peel off the skin. Discard the skin, keeping only the flesh of the eggplant.
- Place the flesh of the eggplant in a food processor or blender. Add the lemon juice, tahini, garlic cloves and salt. Blend for 1 minute until the mixture is smooth and creamy.
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5/5 (1)Category AppetizersAuthor Grace LimCalories 266 per serving
- Preheat oven to 450F and adjust the rack to the middle position. Line a large baking sheet with parchment paper.
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- In a mixing bowl, stir together the flour, salt yeast, agave, oil, and just enough water to bring everything together into a ball. You may not need the full 1/2 cup + 2 Tb of water, but be prepared to use it all if needed.
- Sprinkle some flour on the counter and transfer the dough to the counter. Knead for about 10 minutes, or until the ingredients are evenly distributed. The dough should pass the windowpane test and register 77 degrees to 81 degrees Fahrenheit. The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), satiny to the touch, not tacky, and supple enough to stretch when pulled. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
- Ferment at room temperature for 90 minutes, or until the dough doubles in size. (You can also retard the dough overnight in the refrigerator immediately after kneading or mixing).
- Mist the counter lightly with spray oil and transfer the dough to the counter. Press the dough into a square with your hand and dust the top of the dough lightly with flour. Roll it out with a rolling pin into a paper thin sheet about 15 inches by 12 inches. You may have to stop from time to time so that the gluten can relax. At these times, lift the dough from the counter and wave it a little, and then lay it back down. Cover it with a towel or plastic wrap while it relaxes. When it is the desired thinness, let the dough relax for 5 minutes. Line a sheet pan with baking parchment. Carefully lift the sheet of dough and lay it on the parchment. If it overlaps the edge of the pan, snip off the excess with scissors.
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