Baba Gannoujh Middle Eastern Eggplant Spread Recipes

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EGGPLANT DIP (BABA GHANOUSH)



Eggplant Dip (Baba Ghanoush) image

This Eggplant Dip (Baba Ghanoush) recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America.

Provided by David Kamen

Categories     Condiment/Spread     Side     Roast     Vegetarian     Eggplant     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 7

2 to 3 medium eggplants (about 3 pounds total)
2 to 3 tablespoons olive oil
1/3 cup tahini
2 cloves garlic, peeled and crushed
Juice of 2 lemons (about 1/2 cup)
Kosher salt and freshly ground black pepper
N/A freshly ground black pepper

Steps:

  • 1. Preheat the oven to 450°F. Rub the outside of the eggplants with olive oil and place them in a roasting plan. Roast the eggplant until the skin has charred and the interior is tender, 15 to 20 minutes. Let cool.
  • 2. Peel and seed the cooled eggplant, roughly chop the flesh, and then transfer it to the bowl of a food processor.
  • 3. Into the processor bowl add the tahini, garlic, lemon juice, some salt and pepper to taste, and a few teaspoons of cold water. Process the mixture to a coarse paste, adding a bit more water as needed to allow the mixture to blend.
  • 4. Adjust the seasoning with salt and pepper to taste and serve.

BABA GANNOUJH -- MIDDLE EASTERN EGGPLANT SPREAD



Baba Gannoujh -- Middle Eastern Eggplant Spread image

This is a delicious and very simple recipe if prepared in a food processor or blender. A wonderful spread to serve with pita bread, kalamata olives, feta, and tomatoes. This recipe calls for Japanese eggplant, which can be used whole without peeling or draining...more vitamins, less hassle! If you can only find "regular" eggplant (the large, very dark purple, almost black kind), I recommend you prepare it first by lightly salting and draining it for 30 minutes or so to remove bitterness prior to roasting. You may also wish to remove the skin as a matter of personal preference.

Provided by Heather U.

Categories     Spreads

Time 35m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 10

400 g Japanese eggplants (about 3 medium)
1/3 cup onion
1/4 cup parsley (preferably flat leaf)
1/4 cup lemon juice (or juice of 1 lemon)
1 tablespoon extra virgin olive oil
1 tablespoon tahini (aka sesame paste)
1 teaspoon garlic
1 teaspoon dried oregano or 1 tablespoon fresh oregano
salt, to taste
pepper, to taste

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.

MIDDLE EASTERN FIRE-ROASTED EGGPLANT DIP: BABAGANOUSH



Middle Eastern Fire-Roasted Eggplant Dip: Babaganoush image

Provided by Aarti Sequeira

Time 40m

Yield 4 cups

Number Of Ingredients 6

2 large eggplants
1 lemon, juiced
2/3 cup tahini (sesame seed paste, available in the international aisle at the supermarket)
1/2 cup minced fresh parsley leaves
Kosher salt and freshly ground black pepper
Pita chips, for dipping

Steps:

  • There are 2 ways to cook the eggplants. The first way, on the stovetop, is my favorite because it yields a much smokier-flavored babaganoush.
  • For the stovetop method: Turn 2 burners up full-throttle. Place 1 eggplant on each burner and, using a pair of tongs, turn every 5 minutes or so, until the entire surface of eggplant is charred and crispy, about 15 minutes. Don't worry if the eggplant deflates a little. Remove from the burner and place on a plate to cool.
  • For the oven method: Preheat the oven to 450 degrees F. Prick the eggplants all over with a fork (this keeps the eggplant from exploding in the oven, so don't skip this step). Place on a baking sheet and roast until softened, about 20 minutes. Remove from the oven and allow to cool.
  • Regardless of the cooking method you choose, once the eggplant is cool enough to touch with your hands, carefully peel the charred skin off the eggplant. Discard the skin. Move the flesh onto your chopping board, slice off the stem and discard. Using your knife, mince the flesh until almost smooth. Scoop into a bowl.
  • Add the lemon juice, tahini, parsley, and a little salt and pepper. Whisk together and taste for seasoning. Feel free to add more lemon juice, more salt and pepper... it will vary depending on the size of your eggplant, and how you like your 'ganoush! Serve with pita chips.

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