Baba Ganoush The Best In The World Recipes

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THE BEST BABA GANOUSH RECIPE



The Best Baba Ganoush Recipe image

This baba ganoush recipe is incredibly easy to make and jam-packed with delicious eggplant, roasted garlic, and tahini flavors!

Provided by Chef Billy Parisi

Categories     apeptizer     Side Dish

Number Of Ingredients 8

2 large eggplant (about 3 pounds total)
¼ cup garlic confit
¼ cup tahini
juice of 1 lemon
1 teaspoon ground cumin
¼ teaspoon cayenne
¼ cup garlic confit oil
sea salt to taste

Steps:

  • Preheat the grill to high heat, 450° to 550°.
  • Add the eggplants and cook on all sides until softened and roasted, which takes about 25 minutes.
  • Remove the eggplants and let cool slightly before slicing in half and scraping out the fruit inside. Discard the peelings.
  • Add the eggplant to a food processor and process on high speed until smooth.
  • Next, add in the garlic, tahini, lemon juice, cumin, cayenne, and salt and process on high speed until smooth.
  • While processing on high speed slowly drizzle in the olive oil until mixed in.
  • Serve and optional garnishes of olive oil, cayenne, and chopped parsley.

Nutrition Facts : Calories 280 kcal, Carbohydrate 20 g, Protein 5 g, Fat 22 g, SaturatedFat 3 g, Sodium 12 mg, Fiber 8 g, Sugar 8 g, ServingSize 1 serving

EPIC BABA GANOUSH



Epic Baba Ganoush image

This baba ganoush recipe is the best! It's easy to make, too (no food processor required). You'll need eggplant, tahini, olive oil, lemon juice, garlic and spices. Recipe yields about 1 3/4 cups (enough to serve 4 to 6 as an appetizer).

Provided by Cookie and Kate

Categories     Appetizer

Time 55m

Number Of Ingredients 10

2 pounds Italian eggplants (about 2 small-to-medium eggplants*)
2 medium cloves of garlic, pressed or minced
2 tablespoons lemon juice, more if necessary
1/4 cup tahini
1/3 cup extra-virgin olive oil, plus more for brushing the eggplant and garnish
2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish
3/4 teaspoon salt, to taste
1/4 teaspoon ground cumin
Pinch of smoked paprika, for garnish
Serving suggestions: warmed or toasted pita wedges, carrot sticks, bell pepper strips, cucumber slices, etc.

Steps:

  • Preheat the oven to 450 degrees Fahrenheit with a rack in the upper third of the oven. Line a large, rimmed baking sheet with parchment paper to prevent the eggplant from sticking to the pan. Halve the eggplants lengthwise and brush the cut sides lightly with olive oil. Place them in the prepared pan with the halved sides down.
  • Roast the eggplant until the interior is very tender throughout and the skin is collapsing, about 35 to 40 minutes (this might take longer if you are using 1 large eggplant). Set the eggplant aside to cool for a few minutes. Flip the eggplants over and scoop out the flesh with a large spoon, leaving the skin behind.
  • Place a mesh strainer over a mixing bowl, then transfer the flesh to the strainer and discard the skins. Pick out any stray bits of eggplant skin and discard. You want to remove as much moisture from the eggplant here as possible, so let the eggplant rest for a few minutes and shake/stir the eggplant to release some more moisture.
  • Discard all of the eggplant drippings, drain and wipe out the bowl, and dump the eggplant into the bowl. Add the garlic and lemon juice to the eggplant and stir vigorously with a fork until eggplant breaks down. Add the tahini to the bowl and stir until it's incorporated. While stirring, slowly drizzle in the olive oil. Continue stirring until the mixture is pale and creamy, and use your fork to break up any particularly long strings of eggplant.
  • Stir in the parsley, salt and cumin. Season to taste with more salt (I usually add another 1/4 teaspoon) and more lemon juice, if you'd like a more tart flavor.
  • Transfer the baba ganoush to a serving bowl and lightly drizzle olive oil on top. Lastly, sprinkle parsley and smoked paprika on top. Serve with accompaniments of your choice. It's also great on sandwiches!

Nutrition Facts : ServingSize Generous 1/4 cup, Calories 248 calories, Sugar 5.6 g, Sodium 306.7 mg, Fat 22.8 g, SaturatedFat 3.3 g, TransFat 0 g, Carbohydrate 11.9 g, Fiber 5.6 g, Protein 3.3 g, Cholesterol 0 mg

BABA GANOUSH - THE BEST IN THE WORLD!



Baba Ganoush - the Best in the World! image

Make and share this Baba Ganoush - the Best in the World! recipe from Food.com.

Provided by Mimi Bobeck

Categories     Spreads

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

1 large eggplant
1/4 cup tahini, plus more as needed
3 garlic cloves, minced
1/4 cup fresh lemon juice, plus more as needed
1 pinch ground cumin
salt, to taste
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1/4 cup brine-cured black olives, such as kalamata

Steps:

  • Prepare a medium-hot fire in a charcoal grill.
  • Preheat an oven to 375°F.
  • Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire.
  • Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.
  • Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes.
  • Remove from the oven, let cool slightly, and peel off and discard the skin.
  • Place the eggplant flesh in a bowl.
  • Using a fork, mash the eggplant to a paste.
  • Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well.
  • Season with salt, then taste and add more tahini and/or lemon juice, if needed.
  • Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.
  • Drizzle the olive oil over the top and sprinkle with the parsley.
  • Place the olives around the sides.
  • Serve at room temperature.

Nutrition Facts : Calories 103.6, Fat 7.3, SaturatedFat 1, Sodium 10, Carbohydrate 9.1, Fiber 4.1, Sugar 2.4, Protein 2.9

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