Baba Gannoujh Middle Eastern Eggplant Spread

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.

Recipe From food.com

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

Recipe From foodnetwork.com

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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