EPIC BABA GANOUSH
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
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
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
Time 35m
Number Of Ingredients 10
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
Provided by Michael Symon : Food Network
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 7
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
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
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
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
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
Provided by Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 8
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
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
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
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
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
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 (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
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.
More about "history of baba ganoush recipe cooking vacations the intl kitchen"
AUTHENTIC BABA GANOUSH RECIPE (GRILL OR OVEN) | FEASTING …
From feastingathome.com
4.9/5 (73)Calories 90 per servingCategory Appetizer
- Place in a shallow serving bowl, make a circular “well” with the back of a spoon and drizzle with olive oil, and your choice of aleppo chili flakes, zaatar spice, dukkah or sumac.
LEBANESE BABA GHANOUSH {AUTHENTIC RECIPE}
From feelgoodfoodie.net
Ratings 374Category AppetizerCuisine MediterraneanTotal Time 1 hr 5 mins
- 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.
BABA GANOUSH RECIPE (GHANOUSH) - AMIRA'S PANTRY
From amiraspantry.com
BABA GANOUSH RECIPE - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
THE BEST BABA GANOUSH RECIPE! - GIMME SOME OVEN
From gimmesomeoven.com
EASY BABA GANOUSH RECIPE - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
BABA GANOUSH - DELICIOUS EGGPLANT DIP - COOKTHESTORY
From cookthestory.com
BABA GANOUSH RECIPE | LAURA IN THE KITCHEN - INTERNET COOKING SHOW
From laurainthekitchen.com
BABA GHANOUJ {BABA GANOUSH} - ERREN'S KITCHEN
From errenskitchen.com
LEBANESE BABA GANOUSH WITH POMEGRANATE | RECIPE | KITCHEN STORIES
From kitchenstories.com
BEST BABA GANOUSH RECIPE - HOW TO MAKE SMOKY EGGPLANT SPREAD
From food52.com
AUTHENTIC BABA GANOUSH RECIPE - AN EDIBLE MOSAIC™
From anediblemosaic.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love