Baba Ghanoush Rachael Ray Recipes

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BABGANOUSH-HUMMUS PASTA



Babganoush-Hummus Pasta image

A few months ago I started cooking with whole wheat pasta because I was working on family-friendly recipes for a charity cookbook. Whole wheat pastas are loaded with protein and fiber so it's a really easy way to help kids get more of both. I tried some whole wheat spaghetti for John and me one night. The preparation was simple -- just 10 shallots and cheese dressed it -- but from the first nutty-delicious bite I was hooked! The earthy, nutty flavor of chickpeas is a natural complement as well. Here I let a couple of dip-n-spread favorites inspire a hearty vegetarian sauce.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 43m

Yield 4 servings

Number Of Ingredients 15

Salt
1 pound whole wheat penne
1/4 cup EVOO - Extra Virgin Olive Oil
4 cloves finely chopped or grated garlic
1 medium eggplant, peeled and chopped
1 (15-ounce) can chickpeas, drained
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon crushed red pepper flakes
Freshly ground black pepper
1 lemon, zested
1 cup vegetable stock
2 to 3 tablespoons tahini paste
1/2 cup coarsely chopped flat-leaf parsley
1/4 cup toasted pine nuts

Steps:

  • Heat a large pot of water to a boil, salt water and cook pasta to al dente.
  • While water boils heat extra-virgin olive oil in a deep skillet over medium heat. Add garlic and cook 1 to 2 minutes then add the eggplant and chick peas and stir to coat. Season the chick peas and eggplant with cumin, coriander, red pepper flakes, salt and pepper, cover with lid and allow to cook for about 10 minutes. Stir in lemon zest and continue to cook until eggplant has broken down, about another 5 to 10 minutes.
  • Remove the vegetables from the pan and place into a food processor fitted with blade attachment. Add the vegetable stock and tahini paste and process until a sauce consistency. Add the sauce back to the saucepan and heat over low heat until ready to serve.
  • Add a ladle of starchy cooking liquid to the sauce, drain pasta and toss pasta with chickpea-eggplant sauce 1 minute then top with parsley and pine nuts. Place into a serving dish.

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.

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 GHANOUSH WITH ACORN SQUASH



Baba Ghanoush With Acorn Squash image

The Frugal Gourmet On Our Immigrant Ancestors - Jeff Smith - Copyright 1990 "Baba Ghanoush is a rich creamy paste, a combination of two strong flavors; roasted eggplant and tahini sharpened by lemon and garlic. I had always assumed it could be made with eggplant, and eggplant alone. Leave it to a second generation American Arab to teach me new tricks... Feel free to re-create this dish with almost any kind of squash or heavy vegetable."

Provided by dicentra

Categories     Vegetable

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 lbs acorn squash
2 tablespoons olive oil
1 clove garlic, peeled and crushed
1/2 lemon, juice (or more to taste)
2 tablespoons tahini
salt
olive oil
chopped parsley

Steps:

  • Cut the squash in half and remove the seeds. Brush with olive oil and bake, uncovered, at 325 for 1 ½ hours, or until very tender.
  • Allow to cook and dig out pulp. Discard skins.
  • Place in a mixing bowl and add remaining ingredients, except garnishes.
  • Mix well with a wooden spoon. Place on a plate and top with the garnishes.
  • Serve with pita bread or French or Italian bread.

Nutrition Facts : Calories 130.4, Fat 7.1, SaturatedFat 1, Sodium 9.2, Carbohydrate 17.4, Fiber 2.8, Sugar 0.1, Protein 2.5

BABA AU RHUM TART



Baba au Rhum Tart image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 10m

Yield 6 servings

Number Of Ingredients 5

1/4 cup vanilla syrup, found on coffee isle
3 to 4 tablespoons light rum
1 (7-ounce, 10-inch) large packaged sponge cake shell
2 cups packaged prepared vanilla pudding
1 pint strawberries, sliced

Steps:

  • Combine the vanilla syrup and the rum. Douse sponge cake with rum syrup mixture. Fill cake shell with pudding. Top with arranged, sliced strawberries.

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