Baba Ghanoush Eggplant Dip Recipes

BABA GANOUSH

Steps:

• Pierce the eggplant all over with a knife. Char the eggplant on the grill or in the broiler. If charbroiling, place eggplant on a foil-lined baking sheet under the broiler.
• For the grill and broiler, cook for 20-25 minutes, turning every 5 minutes, until the eggplant is charred and blackened.
• Let the eggplant cool. Then scoop the charred eggplant out of its skin and finely dice by hand or in a food processor. Discard the skin.
• In a medium bowl, whisk together the tahini, lemon juice, olive oil, salt, pepper, and garlic.
• Finely chop the eggplant, stir it into the tahini mixture, and season with more salt to taste.
• Chill for at least one hour to let the flavors meld.

BABA GANOUSH RECIPE

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!

BABA GANOUSH RECIPE (VEGAN)

Steps:

• Preheat the oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
• Cut the eggplants lengthwise and season with salt. Brush the eggplants with 2 tablespoons of olive oil. Place the eggplants cut side down on the baking sheet.
• Roast the eggplants for 35 to 40 minutes or until tender, soft and cooked through. Remove from the oven.
• Flip the eggplants (the cut side should be golden and caramelized) and let them cool for a few minutes. Scoop the eggplant flesh with a spoon, Discard the skin. Place the flesh in a sieve over a bowl to catch any drippings. Let the eggplant sit in the sieve for about ten minutes, stirring a couple of times to help release the moisture.
• Discard any eggplant drippings. Dry the bowl and place the eggplant in the bowl. At this point you can place the eggplant in a food processor and process until smooth or simply mash the eggplant with a fork. Beat the eggplant vigorously until creamy.
• Add the garlic, lemon juice and remaining 1 tablespoon of olive oil and mix well. Add the tahini and mix until well incorporated. Add cumin, chili powder and yogurt if using. Mix well. Season with salt to taste. Serve drizzled with olive oil.

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 GANOUSH RECIPE (ROASTED EGGPLANT MIDDLE EASTERN DIP)

Steps:

• There are two ways to roast the eggplants for the Baba Ganoush Recipe
• For the oven method: Preheat the oven to 200C. Prick the eggplants all over with a fork, this keeps the eggplant from exploding in the oven. Place on a baking sheet and roast until softened and the skin is crusty about 20 to 30 minutes. Remove from the oven and allow to cool.
• Place the eggplant over the flame. Using a pair of tongs, turn every 5 minutes or so, until the entire surface of eggplant is charred and crispy, about 10 minutes. When you prick with a knife it will go in smoothly and would feel cooked. Don't worry if the eggplant deflates a little. Remove from the burner and place on a plate to cool.
• Once the eggplant is cool enough to touch with your hands, carefully peel the charred skin off the eggplant. Discard the skin. Move the eggplant onto your chopping board, slice off the stem and discard. Using your knife, mince the flesh until almost smooth.
• Into a mixing bowl, add in the minced eggplant, the chopped onions, garlic and parsley, 2 tablespoons of tahini. Stir to combine all the ingredients and finally add in a generous drizzle of olive oil and juice from one lemon, some freshly pounded black pepper and finally some salt to taste. Stir to combine all the ingredients well.
• Transfer the Baba Ganoush to a serving bowl and garnish with more parsley.
• The Baba Ganoush is most often eaten as a dip with khubz or pita bread, and is sometimes added to other dishes as well.

EGGPLANT DIP (BABA GHANOUSH)

Steps:

• 1. Preheat the oven to 450°F. Rub the outside of the eggplants with olive oil and place them in a roasting plan. Roast the eggplant until the skin has charred and the interior is tender, 15 to 20 minutes. Let cool.
• 2. Peel and seed the cooled eggplant, roughly chop the flesh, and then transfer it to the bowl of a food processor.
• 3. Into the processor bowl add the tahini, garlic, lemon juice, some salt and pepper to taste, and a few teaspoons of cold water. Process the mixture to a coarse paste, adding a bit more water as needed to allow the mixture to blend.
• 4. Adjust the seasoning with salt and pepper to taste and serve.

BABA GHANOUSH (EGGPLANT DIP)

Steps:

• Pierce the eggplants in several places with a toothpick. Wrap the whole eggplant in aluminum foil, and set it over a gas grill to cook on all sides until it collapses and begins to release a great deal of steam.
• Place the eggplant in a basin of cold water; peel while it's still hot and allow it to drain in a colander until cool.
• Squeeze pulp to remove any bitter juices. Mash the eggplant to a puree.
• In a food processor, mix the tahini with the garlic, onion, tomato, and lemon juice until the mixture thickens and reduces in size. Thin with water. With the machine running, add the eggplant and the salt, pepper, and olive oil.
• Spread out in a shallow dish, and garnish with pepper, parsley, and tomatoes.

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 GHANNOUJ: MIDDLE EASTERN EGGPLANT DIP

Steps:

• Preheat the oven to 375 F. Use a fork to poke some holes in the eggplant skin.
• Place eggplant directly on the middle oven rack and roast for 30 minutes, or until the outside is crisp and the inside is soft. Allow it to cool for 20 minutes.
• Cut open the eggplant and scoop out the flesh into a colander; allow to drain for 10 minutes. (Removing the excess liquid helps to eliminate a bitter flavor .)
• Place the eggplant flesh in a medium bowl. Add the remaining ingredients except for the 1 tablespoon olive oil and mash together until the eggplant becomes paste-like. Alternatively, you can also use a food processor and pulse for about 2 minutes.
• Slowly add the olive oil and mix quickly and thoroughly to make sure it emulsifies along with the rest of the ingredients. If using a food processor, turn it on low as you pour the olive oil through the feed tube.
• Place the eggplant dip in a serving bowl and top with the garnish of lemon juice and olive oil. Add other garnishes according to taste.
• Serve with warm or toasted pita or flatbread. Enjoy.