Baba Gannoujh Middle Eastern Eggplant Spread Recipes

BABA GANOUSH RECIPE

Steps:

• Place whole eggplants on tray. Poke each eggplant three times with a fork to break the skin. (This will ensure your eggplant doesn't explode in the oven.)
• Bake at 400°F (200°C) for one hour or until the eggplant is thoroughly cooked.
• Once cooked scoop out the insides of the eggplants and place in a bowl. Discard skins.
• Using a potato masher, fork or similar utensil mash up eggplant until completely mashed.
• Add onions, tomato, salt, garlic lemon juice, and tahini.
• Stir until completely mixed with a rough consistency.
• Place on a plate, garnish with chopped parsley, top with extra virgin olive oil.

BABA GANOUSH RECIPE (ROASTED EGGPLANT MIDDLE EASTERN DIP)

Steps:

• There are two ways to roast the eggplants for the Baba Ganoush Recipe
• For the oven method: Preheat the oven to 200C. Prick the eggplants all over with a fork, this keeps the eggplant from exploding in the oven. Place on a baking sheet and roast until softened and the skin is crusty about 20 to 30 minutes. Remove from the oven and allow to cool.
• Place the eggplant over the flame. Using a pair of tongs, turn every 5 minutes or so, until the entire surface of eggplant is charred and crispy, about 10 minutes. When you prick with a knife it will go in smoothly and would feel cooked. Don't worry if the eggplant deflates a little. Remove from the burner and place on a plate to cool.
• Once the eggplant is cool enough to touch with your hands, carefully peel the charred skin off the eggplant. Discard the skin. Move the eggplant onto your chopping board, slice off the stem and discard. Using your knife, mince the flesh until almost smooth.
• Into a mixing bowl, add in the minced eggplant, the chopped onions, garlic and parsley, 2 tablespoons of tahini. Stir to combine all the ingredients and finally add in a generous drizzle of olive oil and juice from one lemon, some freshly pounded black pepper and finally some salt to taste. Stir to combine all the ingredients well.
• Transfer the Baba Ganoush to a serving bowl and garnish with more parsley.
• The Baba Ganoush is most often eaten as a dip with khubz or pita bread, and is sometimes added to other dishes as well.

BABA GANNOUJH -- MIDDLE EASTERN EGGPLANT SPREAD

Steps:

• Preheat oven to 400°F and prepare a baking dish that will accommodate the eggplant with cooking spray.
• Halve each eggplant lengthwise, sprinkle with salt, and place cut side down in the baking dish; spray skin with cooking spray, then roast until tender when pierced, about 20-25 minutes.
• Place all ingredients in the bowl of your food processor fitted with the steel blade, and blend until smooth.

BABA GHANNOUJ: MIDDLE EASTERN EGGPLANT DIP

Steps:

• Preheat the oven to 375 F. Use a fork to poke some holes in the eggplant skin.
• Place eggplant directly on the middle oven rack and roast for 30 minutes, or until the outside is crisp and the inside is soft. Allow it to cool for 20 minutes.
• Cut open the eggplant and scoop out the flesh into a colander; allow to drain for 10 minutes. (Removing the excess liquid helps to eliminate a bitter flavor .)
• Place the eggplant flesh in a medium bowl. Add the remaining ingredients except for the 1 tablespoon olive oil and mash together until the eggplant becomes paste-like. Alternatively, you can also use a food processor and pulse for about 2 minutes.
• Slowly add the olive oil and mix quickly and thoroughly to make sure it emulsifies along with the rest of the ingredients. If using a food processor, turn it on low as you pour the olive oil through the feed tube.
• Place the eggplant dip in a serving bowl and top with the garnish of lemon juice and olive oil. Add other garnishes according to taste.
• Serve with warm or toasted pita or flatbread. Enjoy.

TRADITIONAL BABA GHANOUSH

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.

BABA GANOUSH

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Lightly oil a baking sheet.
• Halve eggplants and brush cut sides with olive oil. Place face-down onto the prepared baking sheet.
• Roast in the preheated oven until softened, 20 to 25 minutes. Remove from oven and let cool, about 30 minutes.
• Scoop flesh out of skins and place in a mesh strainer. Discard skins. Press down on flesh to remove liquid or drippings. Transfer eggplant flesh to a food processor. Add lemon juice, tahini, garlic, cumin, and chile powder. Drizzle olive oil on top of everything. Blend well, 45 seconds to 1 minute.
• Mix in plain yogurt and season with salt. Serve with a sprinkle of paprika over top for garnish.

BABA GANOUJ - EGGPLANT DIP WITH SESAME OIL

Steps:

• Broil eggplants with skin on, turning frequently, until skin is lightly charred and eggplants are fairly soft.
• Alternately, slice eggplants in half lengthwise and place on an oiled cookie sheet.
• Broil in oven or bake at 450oF until fairly soft.
• Allow to cool enough to be handled.
• Remove most of skin, and mash eggplant.
• If you don't mind a little grayness in the color, allow a little charred skin in with the pulp; it will add a pleasant smoky flavor.
• Fit food processor with steel blade.
• With machine running, drop in garlic cloves.
• Add tahini, lemon juice, and water; blend until thoroughly combined.
• Add eggplant, and pulse until coarsely pureed.
• Add salt and red and black pepper to taste.
• Refrigerate for 1-2 hours for flavor to develop.
• Adjust seasonings, including tahini if desired.
• Garnish with parsley, pine nuts, and pomegranate seeds as desired.
• Serve with pita bread or veggies.