Smoked Aubergine Purée Recipes

BABA GHANNOUJ (SMOKED EGGPLANT (AUBERGINE) PUREE)

Baba Ghannouj (Smoked Eggplant (Aubergine) Puree) image

Make and share this Baba Ghannouj (Smoked Eggplant (Aubergine) Puree) recipe from Food.com.

Provided by Chrissyo

Categories Spreads

Time 45m

Yield 1 dip, 6-12 serving(s)

Number Of Ingredients 7

Ingredients

2 large fresh firm skin eggplants (2 cups after roasting and squeezing per recipe)
1/2 teaspoon ground cumin
3 garlic cloves, crushed
1 teaspoon salt
120 ml tahini (sesame paste)
40 ml lemon juice
100 ml extra virgin olive oil

Steps:

Char grill eggplants over a direct flame or roast in the oven until skin has blackened.
Set aside in a bowl covered with plastic wrap until cool enough to handle, then peel carefully.
To remove the bitter flavoured juices from the eggplants, squeeze the flesh/pulp until most of the juices have been drained.
In a food processor, blend warm eggplant, with cumin, garlic, salt, tahini and lemon juice until it is a smooth paste.
Then while still blending the eggplant mixture slowly drizzle in olive oil.
Season to taste and serve with your favourite bread.

Nutrition Facts : Calories 291, Fat 24.5, SaturatedFat 3.4, Sodium 407.1, Carbohydrate 16.8, Fiber 8.2, Sugar 4.5, Protein 5.6

SMOKED SPICED EGGPLANT PUREE

Smoked Spiced Eggplant Puree image

Provided by Food Network

Categories main-dish

Yield 8 servings

Number Of Ingredients 11

Ingredients

2 eggplants (2 1/2 pounds altogether)
1 teaspoon each whole cumin and coriander seeds
1/4 cup vegetable oil
1 large onion finely chopped
1 teaspoon each minced garlic and fresh ginger
1/4 teaspoon turmeric or pinch yellow asafetida powder
1 1/2 teaspoons salt
Juice of 1 fresh lime
1/2 to 2/3 cup plain yogurt
1 fresh jalapeno pepper, seeded and minced
1/4 cup each chopped fresh coriander and fresh mint

Steps:

Preheat oven to 450 degrees. Char over a gas flame, grill, or broil the eggplants until the skins are charred and blistered. Transfer to baking pan and roast for 30 minutes or until soft. Remove from oven and cool. Toast cumin and coriander seeds until aromatic and grind in a spice grinder (or toast spices already ground).
Heat oil in a small skillet over moderate heat. Add onion and saute until tender. Add garlic and ginger and saute a few seconds to release the aroma. Add turmeric, ground toasted cumin and coriander and salt and saute another minute just to release the aroma.
Cut stem ends of eggplants and peel skin. Set eggplant in food processor and puree until coarse. Add onion and spice mixture and puree. Transfer to serving bowl and stir in lime and yogurt and jalapeno. Right before serving dust eggplant puree with chopped cilantro and mint. Serve with toasted pita triangles or fresh vegetables or crackers.

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