History Of Baba Ganoush Recipe Cooking Vacations The Intl Kitchen

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EPIC BABA GANOUSH



Epic Baba Ganoush image

This baba ganoush recipe is the best! It's easy to make, too (no food processor required). You'll need eggplant, tahini, olive oil, lemon juice, garlic and spices. Recipe yields about 1 3/4 cups (enough to serve 4 to 6 as an appetizer).

Provided by Cookie and Kate

Categories     Appetizer

Time 55m

Number Of Ingredients 10

2 pounds Italian eggplants (about 2 small-to-medium eggplants*)
2 medium cloves of garlic, pressed or minced
2 tablespoons lemon juice, more if necessary
1/4 cup tahini
1/3 cup extra-virgin olive oil, plus more for brushing the eggplant and garnish
2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish
3/4 teaspoon salt, to taste
1/4 teaspoon ground cumin
Pinch of smoked paprika, for garnish
Serving suggestions: warmed or toasted pita wedges, carrot sticks, bell pepper strips, cucumber slices, etc.

Steps:

  • Preheat the oven to 450 degrees Fahrenheit with a rack in the upper third of the oven. Line a large, rimmed baking sheet with parchment paper to prevent the eggplant from sticking to the pan. Halve the eggplants lengthwise and brush the cut sides lightly with olive oil. Place them in the prepared pan with the halved sides down.
  • Roast the eggplant until the interior is very tender throughout and the skin is collapsing, about 35 to 40 minutes (this might take longer if you are using 1 large eggplant). Set the eggplant aside to cool for a few minutes. Flip the eggplants over and scoop out the flesh with a large spoon, leaving the skin behind.
  • Place a mesh strainer over a mixing bowl, then transfer the flesh to the strainer and discard the skins. Pick out any stray bits of eggplant skin and discard. You want to remove as much moisture from the eggplant here as possible, so let the eggplant rest for a few minutes and shake/stir the eggplant to release some more moisture.
  • Discard all of the eggplant drippings, drain and wipe out the bowl, and dump the eggplant into the bowl. Add the garlic and lemon juice to the eggplant and stir vigorously with a fork until eggplant breaks down. Add the tahini to the bowl and stir until it's incorporated. While stirring, slowly drizzle in the olive oil. Continue stirring until the mixture is pale and creamy, and use your fork to break up any particularly long strings of eggplant.
  • Stir in the parsley, salt and cumin. Season to taste with more salt (I usually add another 1/4 teaspoon) and more lemon juice, if you'd like a more tart flavor.
  • Transfer the baba ganoush to a serving bowl and lightly drizzle olive oil on top. Lastly, sprinkle parsley and smoked paprika on top. Serve with accompaniments of your choice. It's also great on sandwiches!

Nutrition Facts : ServingSize Generous 1/4 cup, Calories 248 calories, Sugar 5.6 g, Sodium 306.7 mg, Fat 22.8 g, SaturatedFat 3.3 g, TransFat 0 g, Carbohydrate 11.9 g, Fiber 5.6 g, Protein 3.3 g, Cholesterol 0 mg

BABA GANOUSH RECIPE



Baba Ganoush Recipe image

Here is how to make the best baba ganoush, the smoky, rich, and extra creamy eggplant dip, packed with flavor thanks to tahini, garlic, and lemon juice. Grilling the eggplant over open flame will give you the deepest flavor. And if you have the time, allow the dip to chill in the fridge for 30 minutes to 1 hour. It will thicken and the flavors will meld. Be sure to watch the video and read the notes for additional tips!

Provided by Suzy Karadsheh

Categories     Appetizer     Dip

Time 35m

Number Of Ingredients 10

2 Italian eggplants or small globe eggplants
1/4 cup tahini paste (I used Soom tahini)
1 lemon, (juice of)
1 garlic clove, (minced)
1 tablespoon plain Greek yogurt, (optional)
Kosher salt and black pepper
1 teaspoon sumac
3/4 teaspoon Aleppo pepper or red pepper flakes, (optional)
Extra virgin olive oil
Toasted pine nuts for garnish, (optional)

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!

Nutrition Facts : Calories 86.6 kcal, Sodium 204.4 mg, Fat 5.6 g, SaturatedFat 0.8 g, Carbohydrate 8.6 g, Fiber 3.3 g, Protein 3 g, Cholesterol 0.1 mg, UnsaturatedFat 2 g, ServingSize 1 serving

BABA GANOUSH



Baba Ganoush image

Provided by Michael Symon : Food Network

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 7

2 whole globe eggplants
1/2 large head garlic, 6 to 8 cloves, skin on
Juice of 2 lemons, plus more as needed
1 1/2 teaspoons kosher salt, plus more as needed
1/2 cup tahini
1/2 cup ice water
Extra-virgin olive oil, for serving

Steps:

  • Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
  • Prick the eggplants all over the surface with a fork. Place on the direct heat side of the grill or directly on to the coals, close the lid of the grill and char on all sides, turning once the skin begins to darken and crack, about 5 minutes per side. When the eggplants have softened through, remove to a resealable bag and allow to steam for a few minutes. When cool enough to handle, peel the eggplants and discard the skin and most of the seeds.
  • In the meantime, make the tehina. Break up the garlic cloves into a blender or food processor, leaving them in their papery skins. Add the lemon juice and salt and blend into a pulpy purée. Press the mixture though a strainer set over a bowl containing the tahini. Whisk to combine; the mixture will thicken and seize up. Whisk in the ice water, smoothing out into a loose sauce.
  • Add the cleaned eggplant to a blender or food processor while still warm. Pour in all the tehina and blend until smooth. Taste and adjust the seasoning, adding more salt and lemon juice if needed. Serve with olive oil drizzled over the top.

BABA GHANOUSH



Baba Ghanoush image

This creamy eggplant spread is a Middle Eastern staple. In this recipe, you'll learn how to char eggplant directly on your gas burner for a hint of smoke.

Provided by Michael Solomonov

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 15

1 large Italian eggplant
Salt, to taste
1/4 cup Basic Tahini Sauce, plus more for garnish, recipe follows
1 clove garlic
1 tablespoon olive oil, plus more for garnish
cherry tomatoes, halved
Toasted pine nuts
Ground sumac
chopped parsley
1 head garlic
3/4 cup lemon juice, from about 3 lemons
2 cups high-quality tahini, preferably Soom brand
1 1/2 teaspoon salt
1/2 teaspoon ground cumin
Ice water, as needed

Steps:

  • Place eggplant directly on a gas burner and roast over medium-low heat. Turn until charred and blistered all over, about 5 minutes per side. Remove from heat, place in a bowl, cover the bowl with plastic wrap, and let cool for 10 minutes (this will make it easier to remove the charred skin).
  • When the eggplant is cool enough to handle, remove to a cutting board, make a cross-cut to open, and scoop out 1 cup of the flesh into another bowl. Add a pinch of salt and ¼ cup Basic Tahini Sauce and mix. Grate in about ¼ teaspoon garlic, followed by the olive oil, and mix again. Garnish with more Basic Tahini Sauce, pine nuts, cherry tomatoes, salt, sumac, parsley, and more olive oil, and serve. (Note: Video for how to make the Basic Tahini Sauce can be found in Michael Solomonov's Hummus recipe.) To make the Basic Tahini Sauce: Break up the head of garlic with your hands, letting the unpeeled cloves fall into a blender. Add the lemon juice and ½ teaspoon salt. Blend on high for a few seconds until you have a coarse purée. Let the mixture stand for 10 minutes so the garlic can mellow.Pour the mixture through a fine-mesh strainer set over a large mixing bowl, pressing on the solids to extract as much liquid as possible. Discard the solids. Add the tahini to the bowl, along with the cumin and 1 teaspoon salt. Whisk the mixture until smooth; the sauce will lighten in color. Whenever the tahini seizes up or tightens, add ice water bit by bit (about 1.5 cups in total), whisking energetically until you have a perfectly smooth, creamy, thick sauce.

GRILLED BABA GANOUSH



Grilled Baba Ganoush image

Baba ganoush is a classic Levantine eggplant and tahini dip that is beloved throughout the Middle East. The main variations are whether yogurt is included (it's generally added to smooth out the flavor of the garlic) and how the eggplant is cooked. Our version calls for grilling the eggplant and skipping the yogurt to allow the charred smoky flavor to really shine.

Provided by Food Network Kitchen

Time 40m

Yield 4 to 6 servings (about 6 cups)

Number Of Ingredients 8

2 tablespoons olive oil, plus more for the grill grates
2 pounds eggplant (about 4)
1/4 cup tahini
3 tablespoons lemon juice (from about 1 lemon)
3 cloves garlic, minced
Kosher salt
Sumac, for sprinkling, optional
Fresh pita, for serving

Steps:

  • Preheat a grill to medium high and brush the grates with olive oil.
  • Pierce each eggplant all over 5 to 6 times to prevent splitting and help the interior cook all the way through. Place on the grill and cook, turning them every 5 minutes to make sure they're charred equally on all sides, until the flesh is very soft when pierced with the tip of a paring knife, 25 to 35 minutes (see Cook's Note). Transfer to a cutting board and let cool for 5 minutes.
  • Peel each eggplant under cold running water, then return it to the cutting board. Finely chop the flesh and transfer it to a large bowl. Add the tahini, lemon juice, garlic and 1 teaspoon salt and mix well. Taste and add more salt, if needed.
  • Transfer the baba ganoush to a serving bowl and make divots in it using a spoon. Drizzle with the 2 tablespoons olive oil and sprinkle some sumac on top if using. Serve with pita. The baba ganoush will keep in an airtight container in the refrigerator for up to 4 days.

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.

BABA GANOUSH



Baba Ganoush image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 11

2 medium eggplants
2 tablespoons tahini
Juice of 1/2 to 1 lemon, to taste
1 tablespoon plain yogurt
2 cloves garlic, crushed to a paste
Flaky sea salt
Pomegranate seeds, for serving
Crushed walnut halves, for serving
Chopped parsley leaves, for serving
Olive oil, for drizzling
Pita bread, for serving

Steps:

  • Grill the whole eggplants over the flame of a gas stove or on a rack set over an electric cooktop until the skin is charred all over, a couple minutes each side. Put the eggplants in a large bowl and cover tightly with plastic wrap to steam for 8 to 10 minutes. When cool enough to handle, remove the charred skin and discard, reserving any liquid in the bowl.
  • Roughly chop the eggplant flesh and put in the bowl along with any reserved eggplant liquid. Add the tahini, lemon juice, yogurt and garlic, then season with salt. Mash with a fork until thoroughly combined. The dip can be stored in an airtight container in the refrigerator up to 3 days.
  • Transfer the dip to a serving dish and top with pomegranate seeds, crushed walnuts, parsley leaves and a drizzle of olive oil. Serve with pita bread for dipping.

BABA GHANOUJ



Baba Ghanouj image

As sesame tahini sits, the oil separates, so the mixture should be stirred before it's used. Sesame tahini should be slightly runny - virtually all of the imported brands that I use have this consistency, but domestic versions can be thick and pasty, and a bit flavorless. You can find imported tahini in Mediterranean markets and in many grocery stores. It must be stored in the refrigerator once opened. Baba ghanouj is a signature Middle Eastern grilled eggplant puree enriched with tahini and seasoned with lemon juice and lots of garlic. The dish has a smoky, pungent flavor. Don't forget to pierce the eggplant before you put it on the grill. You can also grill it inside over a gas flame.

Provided by Martha Rose Shulman

Categories     dips and spreads, appetizer

Time 1h15m

Yield About 2 cups

Number Of Ingredients 8

2 pounds eggplant, preferably small eggplants
1/4 cup freshly squeezed lemon juice (more to taste)
1/4 cup sesame tahini, stirred if oil has separated out
1 to 2 tablespoons plain low-fat yogurt, as needed
2 garlic cloves, cut in half, green shoots removed
Salt to taste
Extra-virgin olive oil
Chopped flat-leaf parsley

Steps:

  • Prepare a hot gas or charcoal grill. Pierce the eggplants in several places with a fork or the tip of a knife, and place over the hot coals. Grill, turning regularly, until soft and blackened all over. If you don't have a grill but do have a gas stove, preheat the oven to 425 degrees. Cover the top of your stove under the burner grates with foil to facilitate cleaning. Turn on your oven fan (so the smoke alarm won't go off), and roast the eggplants directly over the flame, turning often until charred and softened. Small, thin eggplants will cook through this way, but larger eggplants must be finished in the oven. Wrap in foil, and place in the hot oven for 20 minutes until thoroughly softened. You can also roast the eggplant under a broiler until charred and softened. The flavor of the baba ganoush will not be as smoky.
  • Place the grilled eggplant in a colander in the sink, and allow to cool and drain. Peel and discard the black skins, cut off the stems, and let the eggplants sit in the colander to drain for another 15 to 30 minutes.
  • Puree the eggplant in a food processor fitted with the steel blade. Add the lemon juice, yogurt and tahini. In a mortar and pestle, pound the garlic to a paste with a generous pinch of salt. Add to the food processor, and blend with the eggplant. Add salt to taste.
  • Mound the puree in a bowl or on a platter, and drizzle with olive oil. Sprinkle with parsley. Serve with pita bread.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 10 grams, Carbohydrate 19 grams, Fat 12 grams, Fiber 8 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 629 milligrams, Sugar 9 grams

BABA GANOUSH



Baba ganoush image

This deliciously easy smoky aubergine dip is perfect with warm flatbreads or pittas, or serve with other Middle Eastern dishes as part of a mezze

Provided by Esther Clark

Categories     Condiment, Lunch, Side dish, Snack

Time 50m

Number Of Ingredients 8

2 medium aubergines
40ml extra virgin olive oil
¼ tsp ground coriander
¼ tsp ground cumin
2 tbsp tahini
1 large lemon , juiced
½ small bunch parsley , finely chopped
flatbreads or pitta bread , to serve

Steps:

  • Heat the grill to its highest setting. Put the aubergines on a baking sheet and grill for 35-40 mins or until completely softened, blackened and blistered, turning them halfway through with a pair of tongs. Set aside and leave to cool completely.
  • Once your aubergines are cool enough to handle, gently peel off the charred skin and discard. Transfer the flesh to the large bowl of a food processor along with 30ml of the oil, the coriander, cumin, tahini, lemon and half the parsley. Season and pulse the flesh three or four times to create a chunky textured dip.
  • Transfer the dip to a bowl and drizzle with the remaining oil, scatter over any leftover parsley and serve with warm flatbreads or pitta.

Nutrition Facts : Calories 167 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.02 milligram of sodium

BABA GANOUSH



Baba Ganoush image

Baba ganoush (also spelled baba ghanoush or baba ghanouj) is a Lebanese dip made with roasted eggplant. It's typically served as a starter with pita bread or fresh vegetables. -Nithya Narasimhan, Chennai, Alabama

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 8 servings (1 cup).

Number Of Ingredients 8

1 medium eggplant
3 tablespoons olive oil, divided
3/4 teaspoon salt, divided
1/2 teaspoon paprika
2 tablespoons tahini
1 garlic clove, minced
1 teaspoon lemon juice
Chopped fresh parsley

Steps:

  • Preheat oven to 450°. Cut eggplant in half lengthwise. Place cut side up on an ungreased baking sheet. Brush 1 tablespoon olive oil over cut sides. Sprinkle with 1/2 teaspoon salt and paprika. Bake until dark golden brown, 20-25 minutes. Remove eggplant from pan to a wire rack to cool., Peel skin from eggplant; discard. Put flesh into a food processor and pulse to mash; transfer to bowl. Stir in tahini, lemon juice, garlic and and remaining 1/2 teaspoon salt. Spoon into serving dish. Drizzle with additional olive oil. Sprinkle with parsley and additional paprika.

Nutrition Facts : Calories 89 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 224mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein.

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