Baba Ghanouzh Arabian Style Roasted Eggplants Recipes
TRADITIONAL BABA GHANOUSH
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
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 (VEGAN)
This Baba Ghanoush recipe with roasted eggplant, tahini, garlic and lemon juice is smooth, creamy and so tasty. This simple and delicious Middle Eastern eggplant dip is vegan, low carb and gluten free.
Provided by Chef Kathy McDaniel
Categories Appetizer
Time 50m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 111 kcal, Carbohydrate 2 g, Protein 1 g, Fat 11 g, SaturatedFat 1 g, Sodium 6 mg, ServingSize 1 serving
BABA GHANOUZH- ARABIAN STYLE ROASTED EGGPLANTS
Baba Ghanouzh is a popular Arabic dish of eggplant mashed and mixed with various seasonings. The eggplant is roasted over an open flame before peeling, so that the pulp is soft and has a smoky taste. Baba ghanoush is usually eaten as a dip with pita bread, and is sometimes added to other dishes. It is usually of an earthy light brown color.
Provided by udita
Categories Lebanese
Time 15m
Yield 1 cup, 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Mix the peeled roasted brinjal, chopped parsley, garlic & salt.
- Add lemon juice, tahina / sesame paste, olive oil & mix.
- Baba ghanouzh is ready.
Nutrition Facts : Calories 428.6, Fat 35.2, SaturatedFat 4.9, Sodium 29.8, Carbohydrate 27, Fiber 12.3, Sugar 7, Protein 8.5
BABA GHANOUSH WITH ACORN SQUASH
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
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
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5/5 (2)Total Time 50 minsCategory CondimentsCalories 159 per serving
- Wrap the eggplant in aluminum foil and roast it in the preheated oven at 350°F (175°C) for about 45-60 minutes until it is soft.
- If you poke the eggplant with a knife and it is soft, take it out of the oven and let it cool for about 10 minutes.
- Now cut off the top of the eggplant and peel off the skin. You can throw away the peel and roughly dice the pulp. Drain the eggplant for about 5-10 min to get rid of excess water.
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- Roast the eggplant; roasting over an open flame is recommended and will produce a smokier, richer flavor. For instructions, click here. Place the roasted eggplant pulp into a bowl with half of the smoky cooking liquid. Discard the skin and reserve the remaining cooking liquid. Let the eggplant return to room temperature.
- Add the remaining ingredients to the bowl. Use a fork to stir well, breaking up any stringy pieces of eggplant, until the mixture is smooth and creamy. If the mixture seems too thick, stir in more of the cooking liquid. Taste the dip; add additional garlic or salt to taste, if desired.
- Serve dip at room temperature or chilled, depending on preference, with pita bread, crackers or veggies for dipping. Garnish with a little paprika or smoked paprika if desired.
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- Wrap eggplant in aluminum foil and roast for 45-60 minutes until the eggplant is soft when poked with a fork or knife. Unwrap the eggplant and allow it to cool for 10 minutes.
- When the eggplant is cool to the touch, cut off the top and peel off the skin. Discard the skin, keeping only the flesh of the eggplant.
- Place the flesh of the eggplant in a food processor or blender. Add the lemon juice, tahini, garlic cloves and salt. Blend for 1 minute until the mixture is smooth and creamy.
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- Preheat your oven to 450ºF degrees. Place the eggplants on a large baking sheet and roast, turning occasionally, until completely tender, about 1 hour. They should be incredibly soft and they will pop with an audible bang. Don't be alarmed! That is totally normal.
- Remove eggplants from oven and wrap in foil for 15 minutes. Then, once eggplants are cool enough to handle, peel them, picking out any blackened flesh and seed pods, and place in a colander. Using a fork or a potato masher, press the eggplant against the colander to extract of any excess moisture.
- Transfer the eggplant flesh to a food process and add all the remaining ingredients, except the sour cream and the herbs. Process until the desired consistency. Then, add the sour cream and pulse a few times to incorporate.
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Category AppetizerCalories 447 per servingTotal Time 22 mins
- Cut the eggplant/Aubergine into two halves, place on the baking tray. Sprinkle olive oil, paprika, and salt.
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Ratings 143Calories 114 per servingCategory Appetizer, Dip, Snack
- Preheat oven to high broil (or medium if you have the ability) and position a rack at the top of the oven.
- Slice your eggplant into 1/4 inch rounds and sprinkle with sea salt and place in a colander in the sink to drain any excess liquid. After 10 minutes, rinse slightly and then pat dry between two towels.
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- Wash and pat dry eggplant. Roast them on open flame till it is charred. Remove and cool it down. Peel off the skin and cut into small pieces.
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- Heat broiler to high with rack 6 to 8 inches from heat. Place eggplants on a foil-lined baking sheet and broil, turning every 5 to 10 minutes until charred and soft, 15 to 25 minutes total, depending on your broiler. Let cool. Trim off stem, peel and discard skin. Set aside.
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- Preheat a grill to medium-high. Brush 1/2 tablespoon oil on the outside of the eggplant. Use a paring knife to poke a few holes in the skin. Grill until the outside of the eggplant looks slightly charred and the eggplant is tender, about 15 to 20 minutes, rotating the eggplant with tongs as necessary. Remove from the grill and cool.
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