Classic Baba Ghanoush Recipes

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

Ingredients

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

Ingredients

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

Ingredients

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

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