Baba Ganous Turkish Eggplant Salad Recipes

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BABA GANOUS (TURKISH EGGPLANT SALAD)



Baba Ganous (Turkish Eggplant Salad) image

From Turkey, this eggplant salad with sesame seed paste is excellent when eaten with warm flatbread. I got this recipe from some missionaries that have been living there for awhile.

Provided by Enjolinfam

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

3 large round eggplants
2 garlic cloves, crushed
3 tablespoons sesame seed paste (tahini)
1 teaspoon sweet cumin
3 tablespoons lemon juice
salt, to taste
olive oil
black pepper, to taste

Steps:

  • Wash the eggplants and cook them over a charcoal fire or place them in the oven, until they become soft.
  • Let them cool and then carefully remove all the skin, or else the eggplants will have a bitter taste.
  • Remove all seeds from the eggplants, dice them as finely as you can and toss them with the tahini, lemon juice, crushed garlic, salt and cumin. Mash and combine all ingredients together using a fork.
  • Drizzle some olive oil and sprinkle with black pepper before serving.

Nutrition Facts : Calories 70.5, Fat 0.6, SaturatedFat 0.1, Sodium 6.3, Carbohydrate 16.8, Fiber 9.4, Sugar 6.6, Protein 2.9

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

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 GANOUSH



Baba Ganoush image

This is a great way to introduce Middle Eastern foods! The dip is creamy, delicious, and tastes great on bread, naan, or with pita! You may want to drizzle extra olive oil over the top of the finished baba ganoush.

Provided by Diana71

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 1h5m

Yield 4

Number Of Ingredients 10

1 pound eggplant
2 tablespoons lemon juice
2 tablespoons tahini
2 cloves garlic
⅛ teaspoon ground cumin
⅛ teaspoon red chile powder
1 tablespoon extra-virgin olive oil
½ tablespoon plain yogurt, or more to taste
salt to taste
1 pinch paprika

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.

Nutrition Facts : Calories 108.9 calories, Carbohydrate 9.5 g, Cholesterol 0.1 mg, Fat 7.7 g, Fiber 4.7 g, Protein 2.7 g, SaturatedFat 1.1 g, Sodium 51.5 mg, Sugar 3 g

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