Baba Ghanouj Roast Eggplant Puree Recipes

MIDDLE EASTERN FIRE-ROASTED EGGPLANT DIP: BABAGANOUSH

Steps:

• There are 2 ways to cook the eggplants. The first way, on the stovetop, is my favorite because it yields a much smokier-flavored babaganoush.
• For the stovetop method: Turn 2 burners up full-throttle. Place 1 eggplant on each burner and, using a pair of tongs, turn every 5 minutes or so, until the entire surface of eggplant is charred and crispy, about 15 minutes. Don't worry if the eggplant deflates a little. Remove from the burner and place on a plate to cool.
• For the oven method: Preheat the oven to 450 degrees F. Prick the eggplants all over with a fork (this keeps the eggplant from exploding in the oven, so don't skip this step). Place on a baking sheet and roast until softened, about 20 minutes. Remove from the oven and allow to cool.
• Regardless of the cooking method you choose, once the eggplant is cool enough to touch with your hands, carefully peel the charred skin off the eggplant. Discard the skin. Move the flesh onto your chopping board, slice off the stem and discard. Using your knife, mince the flesh until almost smooth. Scoop into a bowl.
• Add the lemon juice, tahini, parsley, and a little salt and pepper. Whisk together and taste for seasoning. Feel free to add more lemon juice, more salt and pepper... it will vary depending on the size of your eggplant, and how you like your 'ganoush! Serve with pita chips.

TRADITIONAL BABA GHANOUSH

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.

BABA GHANOUJ (ROAST EGGPLANT PUREE)

Steps:

• Split the eggplant lengthwise; brush them with 1 T of the olive oil. Place the eggplant cut-side down on a sheetpan and roast at 450°F for 20-30 minutes or until the eggplant is very soft. Allow the eggplant to cool to room temperature.
• When they are at room temperature scoop out the flesh of the eggplant with a spoon and discard the skins. Place the flesh of the eggplant in a colander to drain for about 20 minutes.
• Place the drained eggplant in a food processor along with the lemon juice, tahini, garlic, salt, cayenne pepper, ground cumin and the remaining tablespoon of olive oil. Puree until the mixture is smooth and thick. Refrigerate at least 1 hour before serving.

BABA GANOUSH

Steps:

• Preheat charcoal grill to medium-hot and preheat your oven to 375F.
• Poke the eggplant all over with a fork and place on the grill rack a few inches from the fire.
• As the eggplant's skin blackens and blisters, use tongs to turn frequently so the entire surface blisters.
• When all the skin is blistered, remove from the heat (about 10-15 minutes).
• Move the eggplant to a rimmed baking sheet and roast in the oven for 15 - 20 minutes, until completely soft.
• Once you take the eggplant from the oven, let it cool slightly then peel the skin and throw the skin away.
• Mash the eggplant in a bowl until you get a paste.
• Mix in the tahini, lemon juice, garlic, and cumin.
• Season with salt, and add additional lemon juice or tahini to taste.
• Transfer your baba ganoush to your serving dish, and use the back of a spoon to press the center down into a shallow well.
• Fill the well with olive oil. sprinkle with chopped parsley, and arrange the olives around the sides.
• Serve with dipping items of your choice. We love pita bread, sliced cucumber and tomatoes, and carrot sticks.

BABA GHANOUJ (ROASTED EGGPLANT PUREE)

Steps:

• 1. Wash and dry eggplant. Cut off stem end. Pierce skin with a fork to prevent eggplant from bursting during roasting. Place eggplant directly on grill race at medium heat. Grill for about 18 mins., turning frequently to cook evenly. remove from heat when eggplant has become very soft. Set aside to cool. 2. When cool enough to handle, peel and discard eggplant skin. Remove most of the seeds and cut eggplant into chunks. 3. Comnine remaining ingredients except parsley and eggplant in a blender jar or the bowl of a food processor. Puree until smooth. If mixture is too thick, add hot water by tablespoons to achieve the right consistency. Add eggplant chunks and blend until smooth. Adjust seasoning with salt if necessary. Garnish with finely chopped parsley.