Baba Ghannouj Baba Ghanoush Baba Gannoujh Recipes

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BABA GHANNOUJ



Baba Ghannouj image

Provided by Alton Brown

Categories     appetizer

Time 40m

Yield 1 cup

Number Of Ingredients 6

1 eggplant
2 cloves garlic
2 ounces fresh lemon juice
2 tablespoons tahini
1/2 bunch parsley, leaves only
Salt and pepper

Steps:

  • Pierce some holes in the skin of the eggplant (to avoid explosion) and grill over medium-high heat turning every 7 minutes, until the skin is blackened and the body is nice and soft. Total time for grilling is about 30 minutes. If you do not have a grill you can roast your eggplant in a 375 degree F oven for about 30 minutes.
  • Remove eggplant from the grill and let cool.
  • Once the eggplant is cool enough to handle, peel away the skin and discard. Place the eggplant flesh in a colander and drain for 10 minutes. In a food processor, combine garlic, lemon juice, tahini and parsley and pulse to combine. Add the eggplant flesh. Season with salt and pepper and pulse to combine. Adjust the flavor with more Tahini or lemon juice if you prefer. If it's bitter, some sugar or honey will help. Research shows that the white variety of plant is sweeter in flavor.

BABA GHANOUSH!



Baba Ghanoush! image

Baba Ghanoush.

Categories     appetizers     main dish

Time 40m

Yield 8 servings

Number Of Ingredients 6

3 whole Medium Eggplants
4 tbsp. Tahini
4 cloves Garlic, Finely Minced
1/4 c. Lemon Juice
3 tbsp. Extra Virgin Olive Oil (good Quality)
1/3 c. Fresh Parsley, Minced

Steps:

  • IMPORTANT: Prick the surface of each eggplant several times with the tines of a fork.On the grill or under the broiler (set to high) blacken/char the eggplant for 25 minutes or so. You want the skin to be completely shriveled and dark, and the eggplant almost fall-apart tender. Just when you think it's shriveled, let it go another five minutes.Set them aside to cool slightly.When cool, peel off skin enough to get a spoon into each eggplant and scrape out the flesh into a bowl. Try to get as much as you can, even the stuff that's stuck to the inside of the skin. (This process is a total mess, so don't worry.)Mash eggplant with a fork. A few large chunks are fine, but try to get it to a relatively smooth texture without being totally pureed.Add in all other ingredients, stirring and tasting before adjusting seasonings or other ingredients. Don't undersalt!Serve with pita triangles, baguette slices, chips, crusty French bread...or with a spoon.

TRADITIONAL BABA GHANOUSH



Traditional Baba Ghanoush image

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

1 large eggplant
1 ½ tablespoons tahini sauce
4 cloves garlic, smashed
½ lemon, juiced
½ teaspoon red pepper flakes
salt to taste
1 tablespoon olive oil, or to taste
1 pinch dried parsley flakes, for garnish

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-GANOUJ ( BABA GHANOUSH / BABA GANNOUJH )



Baba-Ganouj ( Baba Ghanoush / Baba Gannoujh ) image

This is a Middle Eastern dip made of eggplants and tahini. Roasting the eggplants under a broiler or in the oven gives it a nice smokey flavor.

Provided by Sephardi Kitchen

Categories     Vegetable

Time 1h5m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 5

2 medium eggplants
2 -3 garlic cloves
1/3 cup tahini (sesame paste)
2 tablespoons lemon juice
3/4 teaspoon salt

Steps:

  • Wash the eggplants, and pierce the skin with a fork. Heat in a 400-degree oven for approximately 45 minutes, or until the skin blisters, and the eggplant collapses.
  • Wait for the eggplant to cool, then separate the pulp from the skin. Squeeze the pulp to remove the juice (which is bitter), and mash to break up any large pieces.
  • Finely mince the garlic, and cook in a pan with a little oil until lightly browned. Mash the garlic, and stir into the eggplant. Mix in the lemon juice, salt and tahini, adjust amounts to taste. Drizzle with olive oil and minced parsley (optional).
  • Refrigerate if desired, and serve with flatbread, chips, or by itself.

Nutrition Facts : Calories 91.8, Fat 5.1, SaturatedFat 0.7, Sodium 228.3, Carbohydrate 10.9, Fiber 5.6, Sugar 3.3, Protein 3.2

BABA GANOUY( BABA GHANOUSH/ BABA GANNOUJH )



Baba Ganouy( Baba Ghanoush/ Baba Gannoujh ) image

A lovely dip for veggies, toasted pompadams or tortilla chips. I use it as a spread for meat and veggie sandwiches also.

Provided by Diana Adcock

Categories     Vegetable

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 medium eggplants
1 lemon, juice of
1/2 cup tahini
3 -6 garlic cloves
1/2 cup parsley, chopped (, loose pack)
1 teaspoon salt
1/4 cup minced scallion
black pepper
1 teaspoon olive oil (if needed)

Steps:

  • First off, buy only shiny eggplants-dull ones are old.
  • Cut off the stem ends of eggplants and prick them like you would a spud for baking.
  • Place on the middle rack in oven and bake at 250 degrees for about 1 hour.
  • They should look quite pooped out.
  • Using mitts remove and cool to touch.
  • Cut open and scoop out-toss the peel.
  • Place in a food processor with all the ingredients except oil.
  • Whirl away-until smooth.
  • Taste and adjust-remember the pepper and garlic will get stronger.
  • Place in a serving dish and cover with oil if not serving right away.
  • Chill.

Nutrition Facts : Calories 257.7, Fat 16.1, SaturatedFat 2.3, Sodium 614.8, Carbohydrate 26.2, Fiber 12.6, Sugar 7, Protein 8.6

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