Baba Ghannouj Baba Ghanoush Baba Gannoujh Recipes

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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 GANOUSH RECIPE



Baba Ganoush Recipe image

Here is how to make the best baba ganoush, the smoky, rich, and extra creamy eggplant dip, packed with flavor thanks to tahini, garlic, and lemon juice. Grilling the eggplant over open flame will give you the deepest flavor. And if you have the time, allow the dip to chill in the fridge for 30 minutes to 1 hour. It will thicken and the flavors will meld. Be sure to watch the video and read the notes for additional tips!

Provided by Suzy Karadsheh

Categories     Appetizer     Dip

Time 35m

Number Of Ingredients 10

2 Italian eggplants or small globe eggplants
1/4 cup tahini paste (I used Soom tahini)
1 lemon, (juice of)
1 garlic clove, (minced)
1 tablespoon plain Greek yogurt, (optional)
Kosher salt and black pepper
1 teaspoon sumac
3/4 teaspoon Aleppo pepper or red pepper flakes, (optional)
Extra virgin olive oil
Toasted pine nuts for garnish, (optional)

Steps:

  • First, smoke or grill the eggplant. Turn one gas burner on medium-high. Place the eggplant directly over the flame. Using a pair of tongs, turn the eggplant every 5 minutes or so until it is tender and the skin is charred and crispy on all sides (20 minutes.) The eggplant should deflate and become super tender. supposed to. If you don't have a gas burner you can use a grill. You can also roast the eggplant in the oven (see notes).
  • Remove the eggplant from the heat and transfer it to a large colander over a bowl. Allow it to sit and drain for a few minutes until fully cooled and all excess water has been drained (it helps if you open the eggplant up a bit and push on it with a knife or a spoon to help it release its juices).
  • Once the eggplant is cool enough to touch, peel the charred crispy skin off (it should come right off). Discard the skin and the stem (don't worry if a few bits of the skin remain, that is just added flavor).
  • Transfer the cooked and fully drained eggplant to a bowl. Use a fork to break it down into smaller pieces. Add the tahini paste, garlic, lemon juice, Greek yogurt (if using) salt, pepper, sumac, Aleppo pepper or crushed red pepper flakes. Mix gently with a wooden spoon or a fork until well-combined.
  • Cover the baba ganoush and chill in the fridge for 30 minutes to an hour.
  • To serve, transfer the baba ganoush to a rimmed serving dish or a bowl. Top with a good drizzle of extra virgin olive oil and toasted pine nuts, if you like. Serve with pita wedges or pita chips and veggies of your choice!

Nutrition Facts : Calories 86.6 kcal, Sodium 204.4 mg, Fat 5.6 g, SaturatedFat 0.8 g, Carbohydrate 8.6 g, Fiber 3.3 g, Protein 3 g, Cholesterol 0.1 mg, UnsaturatedFat 2 g, ServingSize 1 serving

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

BABA GHANOUJ



Baba Ghanouj image

As sesame tahini sits, the oil separates, so the mixture should be stirred before it's used. Sesame tahini should be slightly runny - virtually all of the imported brands that I use have this consistency, but domestic versions can be thick and pasty, and a bit flavorless. You can find imported tahini in Mediterranean markets and in many grocery stores. It must be stored in the refrigerator once opened. Baba ghanouj is a signature Middle Eastern grilled eggplant puree enriched with tahini and seasoned with lemon juice and lots of garlic. The dish has a smoky, pungent flavor. Don't forget to pierce the eggplant before you put it on the grill. You can also grill it inside over a gas flame.

Provided by Martha Rose Shulman

Categories     dips and spreads, appetizer

Time 1h15m

Yield About 2 cups

Number Of Ingredients 8

2 pounds eggplant, preferably small eggplants
1/4 cup freshly squeezed lemon juice (more to taste)
1/4 cup sesame tahini, stirred if oil has separated out
1 to 2 tablespoons plain low-fat yogurt, as needed
2 garlic cloves, cut in half, green shoots removed
Salt to taste
Extra-virgin olive oil
Chopped flat-leaf parsley

Steps:

  • Prepare a hot gas or charcoal grill. Pierce the eggplants in several places with a fork or the tip of a knife, and place over the hot coals. Grill, turning regularly, until soft and blackened all over. If you don't have a grill but do have a gas stove, preheat the oven to 425 degrees. Cover the top of your stove under the burner grates with foil to facilitate cleaning. Turn on your oven fan (so the smoke alarm won't go off), and roast the eggplants directly over the flame, turning often until charred and softened. Small, thin eggplants will cook through this way, but larger eggplants must be finished in the oven. Wrap in foil, and place in the hot oven for 20 minutes until thoroughly softened. You can also roast the eggplant under a broiler until charred and softened. The flavor of the baba ganoush will not be as smoky.
  • Place the grilled eggplant in a colander in the sink, and allow to cool and drain. Peel and discard the black skins, cut off the stems, and let the eggplants sit in the colander to drain for another 15 to 30 minutes.
  • Puree the eggplant in a food processor fitted with the steel blade. Add the lemon juice, yogurt and tahini. In a mortar and pestle, pound the garlic to a paste with a generous pinch of salt. Add to the food processor, and blend with the eggplant. Add salt to taste.
  • Mound the puree in a bowl or on a platter, and drizzle with olive oil. Sprinkle with parsley. Serve with pita bread.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 10 grams, Carbohydrate 19 grams, Fat 12 grams, Fiber 8 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 629 milligrams, Sugar 9 grams

BABA GHANOUSH



Baba Ghanoush image

I started eating this stuff after a great pita sandwich at the Pita Pit. I make mine with more garlic (cuz I don't have to suit everyone's taste, like a restaurant!). NOTE: the garbanzo's may offend a baba purist, but make for a stiffer spread and a different taste - try both ways and enjoy!

Provided by Special Ed

Categories     Lunch/Snacks

Time 1h15m

Yield 2 cups, 6 serving(s)

Number Of Ingredients 8

1 large eggplant, roasted
1 (14 ounce) can garbanzo beans, rinsed (optional)
2 -3 garlic cloves, minced
2 -3 tablespoons lemon juice (1 medium lemon)
3 tablespoons tahini
1 teaspoon salt
1/4 cup olive oil
2 tablespoons dried parsley

Steps:

  • Prick the skin of the eggplant and roast it at 400 degrees for 1 hour, or until the eggplant collapses.
  • Scoop the flesh out (everything but the skin), and add it to the food processor.
  • Add the other ingredients, and pulse until smooth.
  • Serve in a pita, or as a dip.
  • Note: this can be made without the garbanzos, but I like the flavor and texture they add.
  • You can use roasted garlic for a smoother taste - just wrap a head of garlic in aluminum foil and put it in with the eggplant!

Nutrition Facts : Calories 148.4, Fat 12.8, SaturatedFat 1.8, Sodium 397.8, Carbohydrate 8.1, Fiber 4, Sugar 2.3, Protein 2.5

BABA GANOUSH



Baba Ganoush image

Baba ganoush (also spelled baba ghanoush or baba ghanouj) is a Lebanese dip made with roasted eggplant. It's typically served as a starter with pita bread or fresh vegetables. -Nithya Narasimhan, Chennai, Alabama

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 8 servings (1 cup).

Number Of Ingredients 8

1 medium eggplant
3 tablespoons olive oil, divided
3/4 teaspoon salt, divided
1/2 teaspoon paprika
2 tablespoons tahini
1 garlic clove, minced
1 teaspoon lemon juice
Chopped fresh parsley

Steps:

  • Preheat oven to 450°. Cut eggplant in half lengthwise. Place cut side up on an ungreased baking sheet. Brush 1 tablespoon olive oil over cut sides. Sprinkle with 1/2 teaspoon salt and paprika. Bake until dark golden brown, 20-25 minutes. Remove eggplant from pan to a wire rack to cool., Peel skin from eggplant; discard. Put flesh into a food processor and pulse to mash; transfer to bowl. Stir in tahini, lemon juice, garlic and and remaining 1/2 teaspoon salt. Spoon into serving dish. Drizzle with additional olive oil. Sprinkle with parsley and additional paprika.

Nutrition Facts : Calories 89 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 224mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein.

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 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

A roasted eggplant dip or spread. Delicious served with pita or vegetables, alongside hummus or on its own!

Provided by Becky

Categories     Side Dish     Vegetables     Eggplant

Time 3h45m

Yield 12

Number Of Ingredients 7

1 eggplant
¼ cup lemon juice
¼ cup tahini
2 tablespoons sesame seeds
2 cloves garlic, minced
salt and pepper to taste
1 ½ tablespoons olive oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  • Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.
  • Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.

Nutrition Facts : Calories 66 calories, Carbohydrate 4.6 g, Fat 5.2 g, Fiber 2.2 g, Protein 1.6 g, SaturatedFat 0.7 g, Sodium 7 mg, Sugar 1.2 g

CLASSIC BABA GHANOUSH



Classic Baba Ghanoush image

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 8

2 large eggplants
2 Tbs. lemon juice
1/4 cup tahini
3 garlic cloves, peeled
1/4 cup olive oil, plus 1tbs.
pita bread
salt and pepper
salt and pepper

Steps:

  • Preheat oven to 375F. Cut each eggplant in half vertically and place on sheet pan. Drizzle with about 1 tablespoon olive oil and season with salt and pepper. Roast for 40-45 minutes until very soft.
  • Let eggplants cool before handling. Scoop eggplant flesh out of skins into bowl of a food processor. Add lemon juice, tahini, garlic, olive oil and salt and pepper. Process until smooth. Serve with pita bread or pita chips.

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