Minted Baba Ganoush Recipes

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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

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

MINTED BABA GANOUSH



Minted Baba Ganoush image

Baba ganoush is a delicious eggplant puree that can be used in much the same way as hummus. It is a must-have on any Middle Eastern meze platter where it is delicious accompanied by brine-cured black olives and warm pita wedges. This version has mint which complements the roasted eggplant sweetness perfectly.

Provided by KristinV

Categories     Southwest Asia (middle East)

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 7

2 medium sized eggplants
2 garlic cloves, slivered
1/3 cup tahini (good quality, organic for the best flavour)
1 lemon, juice of
1 tablespoon extra virgin olive oil
salt
2 tablespoons of fresh mint, minced

Steps:

  • Preheat the oven to 190C (375F). Using a sharp knife, make several deep cuts in the eggplant and place the garlic pieces inside. Place on a baking sheet and bake until soft, about 40 minutes. Allow to cool. Remove the eggplant skin and discard.
  • Transfer the eggplant flesh and garlic to a food processors. Add the tahini, lemon juice, olive oil and salt to taste and process until smooth.
  • Transfer to a serving bowl and sprinkle with the mint. Serve at room temperature.

Nutrition Facts : Calories 215.9, Fat 13.5, SaturatedFat 1.9, Sodium 21.6, Carbohydrate 22.6, Fiber 11.4, Sugar 6.7, Protein 6.6

BABA GANOUSH



Baba Ganoush image

This is something my mother loves making, especially during the summer when she can put the eggplants on the grill. The best taste is when the skin of the eggplants char because that's when you get that smokey taste from the inside. I originally asked if I can post this but she thinks it's not much of a recipe because it requires only three ingredients and there's really any prep time invovled.

Provided by Studentchef

Categories     < 60 Mins

Time 35m

Yield 3 cups

Number Of Ingredients 3

3 medium eggplants
1/2 cup mayonnaise
1 1/2 tablespoons garlic powder

Steps:

  • Put the barbeque on high and place the three eggplants on the grill. Make sure the heat is evenly distributed, so the eggplants can be cooked at the same pace. Cook for 30 minutes.
  • Once cooked, scoop out the meat of the eggplant (I call it the meat but it's not meat, it's just that I can't find another word for it). Let cool completely.
  • Once cooled, place it in the food processor and pulse three times. If you have a small food processor like I do. split it in half.
  • After pulsing, put it in a small bowl add mayonaise and mix thoroughly. Add the garlic powder and mix again. This refrigerates very well, and lasts for a good few days.

Nutrition Facts : Calories 147.6, Fat 1.1, SaturatedFat 0.2, Sodium 13.9, Carbohydrate 34.8, Fiber 19.1, Sugar 13, Protein 6.3

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