Baba Ganouj Eggplant Dip With Sesame Oil Recipes

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

Ingredients

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

BABA GANOUJ - EGGPLANT DIP WITH SESAME OIL

Baba Ganouj - Eggplant Dip With Sesame Oil image

Make and share this Baba Ganouj - Eggplant Dip With Sesame Oil recipe from Food.com.

Provided by Toby Jermain

Categories Spreads

Time 1h

Yield 6 cups

Number Of Ingredients 10

Ingredients

2 medium dark-skinned eggplants (pierced with fork to let steam escape)
4 -5 garlic cloves, to taste
6 tablespoons tahini (Arabic sesame paste)
4 lemons, juice of
2 tablespoons water
salt & freshly ground black pepper
1 dash hot red pepper, to taste (cayenne)
chopped parsley (for garnish) (optional)
toasted pine nuts (for garnish) (optional)
pomegranate seeds (for garnish) (optional)

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.

BABA GHANOUJ - MIDDLE EASTERN EGGPLANT DIP

Baba Ghanouj - Middle Eastern Eggplant Dip image

This is a classic Middle Eastern appetizer. I was given two small Chinese eggplants from Uncle Bob's garden, and decided to try my hand at this recipe. I'm not much of an eggplant fan, perhaps it's the seeds, or the tough purple skin, or maybe I've just had it overcooked and mush too many times. This dip was PERFECT though. Served it as a spread on homemade falafels, and had the leftovers with pitas.

Provided by Kozmic Blues

Categories Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 eggplant (1 medium or 2 small)
2 garlic cloves, minced
1/4 cup lemon juice, fresh
1/4 cup tahini
1/2 teaspoon salt
1/2 teaspoon coriander
1/4 parsley, minced
black pepper, to taste
1 pinch cayenne (optional)
olive oil
parsley

Steps:

Preheat oven to 350.
Line baking sheet with foil and spray lightly with non stick cooking spray.
Slice egglplant(s) in half lengthwise, and place face-down on baking sheet.
Bake for 30-45 minutes, or until very tender.
Cool until comfortable to handle.
Scoop out the eggplant flesh and discard the skin.
Place in food processor wth garlic, lemon juice, tahini, salt and corriander.
Puree until smooth.
Add minced parsley and pulse to combine.
Pour into bowl, check for salt, add pepper and cayenne (if using).
Chill for half hour, or until ready to serve.
Top with a drizzle of olive oil and some parsely.

Nutrition Facts : Calories 79.4, Fat 5, SaturatedFat 0.7, Sodium 203, Carbohydrate 8.2, Fiber 3.6, Sugar 2, Protein 2.6

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