BABA GHANOUJ
As sesame tahini sits, the oil separates, so the mixture should be stirred before it's used. Sesame tahini should be slightly runny - virtually all of the imported brands that I use have this consistency, but domestic versions can be thick and pasty, and a bit flavorless. You can find imported tahini in Mediterranean markets and in many grocery stores. It must be stored in the refrigerator once opened. Baba ghanouj is a signature Middle Eastern grilled eggplant puree enriched with tahini and seasoned with lemon juice and lots of garlic. The dish has a smoky, pungent flavor. Don't forget to pierce the eggplant before you put it on the grill. You can also grill it inside over a gas flame.
Provided by Martha Rose Shulman
Categories dips and spreads, appetizer
Time 1h15m
Yield About 2 cups
Number Of Ingredients 8
Steps:
- Prepare a hot gas or charcoal grill. Pierce the eggplants in several places with a fork or the tip of a knife, and place over the hot coals. Grill, turning regularly, until soft and blackened all over. If you don't have a grill but do have a gas stove, preheat the oven to 425 degrees. Cover the top of your stove under the burner grates with foil to facilitate cleaning. Turn on your oven fan (so the smoke alarm won't go off), and roast the eggplants directly over the flame, turning often until charred and softened. Small, thin eggplants will cook through this way, but larger eggplants must be finished in the oven. Wrap in foil, and place in the hot oven for 20 minutes until thoroughly softened. You can also roast the eggplant under a broiler until charred and softened. The flavor of the baba ganoush will not be as smoky.
- Place the grilled eggplant in a colander in the sink, and allow to cool and drain. Peel and discard the black skins, cut off the stems, and let the eggplants sit in the colander to drain for another 15 to 30 minutes.
- Puree the eggplant in a food processor fitted with the steel blade. Add the lemon juice, yogurt and tahini. In a mortar and pestle, pound the garlic to a paste with a generous pinch of salt. Add to the food processor, and blend with the eggplant. Add salt to taste.
- Mound the puree in a bowl or on a platter, and drizzle with olive oil. Sprinkle with parsley. Serve with pita bread.
Nutrition Facts : @context http, Calories 188, UnsaturatedFat 10 grams, Carbohydrate 19 grams, Fat 12 grams, Fiber 8 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 629 milligrams, Sugar 9 grams
TRADITIONAL BABA GHANOUSH
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
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 GHANOUSH
A roasted eggplant dip or spread. Delicious served with pita or vegetables, alongside hummus or on its own!
Provided by Becky
Categories Side Dish Vegetables Eggplant
Time 3h45m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.
- Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.
Nutrition Facts : Calories 66 calories, Carbohydrate 4.6 g, Fat 5.2 g, Fiber 2.2 g, Protein 1.6 g, SaturatedFat 0.7 g, Sodium 7 mg, Sugar 1.2 g
BABA GHANNOUJ (SMOKED EGGPLANT (AUBERGINE) PUREE)
Make and share this Baba Ghannouj (Smoked Eggplant (Aubergine) Puree) recipe from Food.com.
Provided by Chrissyo
Categories Spreads
Time 45m
Yield 1 dip, 6-12 serving(s)
Number Of Ingredients 7
Steps:
- Char grill eggplants over a direct flame or roast in the oven until skin has blackened.
- Set aside in a bowl covered with plastic wrap until cool enough to handle, then peel carefully.
- To remove the bitter flavoured juices from the eggplants, squeeze the flesh/pulp until most of the juices have been drained.
- In a food processor, blend warm eggplant, with cumin, garlic, salt, tahini and lemon juice until it is a smooth paste.
- Then while still blending the eggplant mixture slowly drizzle in olive oil.
- Season to taste and serve with your favourite bread.
Nutrition Facts : Calories 291, Fat 24.5, SaturatedFat 3.4, Sodium 407.1, Carbohydrate 16.8, Fiber 8.2, Sugar 4.5, Protein 5.6
LEBANESE MEZZA DISHES: FATTOUSH, HOUMMUS, BABA GHANNOUJ
Steps:
- In a small bowl mix all dressing ingredients well.
- Put all salad ingredients in a large bowl and toss with 1/2 to 1 cup dressing. Serve immediately.
- Drain and dry chick peas. Put garlic in food processor and mince. Add chick peas and mince, scraping down the sides. Add salt, tahini and lemon juice. Mix. Taste. Add enough reserve chick pea juice to make a thick creamy consistency. You should be able to make an indentation in the hummus with a back of a spoon. Check taste again for additional lemon or salt.
- Serve on a platter and garnish with radishes, tomato roses, reserve chick peas, parsley and or cayenne pepper. Serve with olive oil and fresh pita bread.
- Slice eggplant in half lengthwise and put upside down on a greased foil lined pan. Put under a broiler until the outside skin is charred black and the pulp inside is soft (15 to 30 minutes). Scrape out eggplant and put in bowl to cool, preferably in refrigerator for several hours. Pour off extra liquid before using.
- In a food processor, mince garlic, and scrape down sides. Add eggplant, salt, and 1/4 cup tahini. Pulse the food processor to mix. Slowly add lemon juice. Taste. Adjust salt and lemon or tahini.
- Serve on a shallow platter and garnish with chopped parsley, miniature eggplant, tomato or radish roses. Serve with Lebanese pita bread.
BABA GHANNOUJ: MIDDLE EASTERN EGGPLANT DIP
Steps:
- Preheat the oven to 375 F. Use a fork to poke some holes in the eggplant skin.
- Place eggplant directly on the middle oven rack and roast for 30 minutes, or until the outside is crisp and the inside is soft. Allow it to cool for 20 minutes.
- Cut open the eggplant and scoop out the flesh into a colander; allow to drain for 10 minutes. (Removing the excess liquid helps to eliminate a bitter flavor .)
- Place the eggplant flesh in a medium bowl. Add the remaining ingredients except for the 1 tablespoon olive oil and mash together until the eggplant becomes paste-like. Alternatively, you can also use a food processor and pulse for about 2 minutes.
- Slowly add the olive oil and mix quickly and thoroughly to make sure it emulsifies along with the rest of the ingredients. If using a food processor, turn it on low as you pour the olive oil through the feed tube.
- Place the eggplant dip in a serving bowl and top with the garnish of lemon juice and olive oil. Add other garnishes according to taste.
- Serve with warm or toasted pita or flatbread. Enjoy.
Nutrition Facts : Calories 117 kcal, Carbohydrate 16 g, Cholesterol 0 mg, Fiber 4 g, Protein 2 g, SaturatedFat 1 g, Sodium 273 mg, Sugar 5 g, Fat 6 g, ServingSize 8 servings, UnsaturatedFat 0 g
BABA GHANOUJ
Categories Dairy Garlic Vegetable Appetizer Broil Vegetarian Summer Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 5 cups
Number Of Ingredients 11
Steps:
- Preheat broiler or prepare grill.
- Prick eggplants in several places with a fork. On a broiler pan or in a shallow baking pan broil eggplants about 3 to 4 inches from heat, turning every 10 to 15 minutes, 45 to 55 minutes, or until charred all over and very soft. (Alternatively, grill eggplants on a well-oiled rack set 5 to 6 inches over glowing coals in same manner.) Cool eggplants until they can be handled and peel off and discard skin, Transfer pulp to a colander set over a bowl. Let eggplant pulp drain 20 minutes and discard any liquid on bowl.
- In a food processor blend lemon juice, vinegar, garlic, and salt to taste until smooth. Add eggplant pulp and pulse until a coarse purée. Add tahini and sour cream and pulse just until combined well.
- Transfer baba ghanouj to a shallow bowl and drizzle with oil. Serve baba ghanouj with accompaniments.
BABA GHANNOUJ
This is exquisite. Make sure to use big eggplants, about 11/2 pounds each, so that the remaining flavors don't become strong. Serve at room temperature, or slightly chilled.
Provided by Tuck Burnette
Categories Low Cholesterol
Time 1h10m
Yield 6-10 serving(s)
Number Of Ingredients 7
Steps:
- Broil the eggplants till blistered, and a fork penetrates easy, set aside, to cool, enough to peel. Remove and discard peel. The eggplant must be puréed. This can be done in a food mill, a processor, or, finely chopped on a board and beaten till creamy in a bowl, with the tahini, lemon, garlic, and salt.
- Scatter with chopped parsley, and drizzle with oil, before serving.
Nutrition Facts : Calories 364.5, Fat 20, SaturatedFat 2.8, Sodium 817.5, Carbohydrate 42.8, Fiber 14, Sugar 8.1, Protein 12.6
YOTAM OTTOLENGHI'S BABA GHANOUJ, DECONSTRUCTED
For this summery recipe, eggplant is charred on the stove - or, if the weather cooperates, on a grill - and fanned out onto a plate. Drape over it some olive oil and tahini, a deeply flavored tomato mixture and a sprinkle of good salt.
Provided by Sam Sifton
Categories dips and spreads, side dish
Time 1h
Yield Serves 4 to 6
Number Of Ingredients 8
Steps:
- Char the eggplant. To cook on a stove, place each eggplant directly over an open medium flame, and cook for 15 or 20 minutes, using tongs to turn the eggplant a number of times, until the skin is charred all over and the flesh is soft and smoky. To cook on a gas or charcoal grill, place the eggplants on the grill, and cook over medium-high heat, using tongs to turn the eggplant until the skin is charred all over and the flesh is completely soft and smoky.
- Remove the eggplants from the heat, and place on a rack to cool and drain, approximately 15 to 20 minutes. Once they are cool enough to handle, peel away the skin, leaving the stalks intact, and place them on a large plate. Using your fingers, coax each eggplant into a fan shape, sprinkle with a pinch of salt and drizzle with a tablespoon of tahini.
- Meanwhile, mix the grated tomato in a medium bowl with the garlic, oil, lemon juice and another pinch of salt. Spoon the mixture over the eggplants and tahini, leaving some of the eggplant visible, and then sprinkle with the oregano leaves and a final dusting of salt.
Nutrition Facts : @context http, Calories 194, UnsaturatedFat 6 grams, Carbohydrate 31 grams, Fat 8 grams, Fiber 15 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 1142 milligrams, Sugar 17 grams
BABA GHANOUJ
Categories Condiment/Spread Food Processor Roast Buffet Lemon Eggplant Healthy Sesame Bon Appétit
Yield Makes about 1 3/4 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F. Generously oil rimmed baking sheet. Place eggplant halves, cut side down, on sheet. Roast until eggplant is very soft, about 45 minutes. Cool slightly. Using spoon, scoop out pulp from eggplant into strainer set over bowl. Let stand 30 minutes, allowing excess liquid to drain from eggplant.
- Transfer eggplant pulp to processor. Add 1/4 cup oil, tahini, lemon juice, and garlic; process until almost smooth. Season to taste with salt and pepper. Transfer to small bowl. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.) Serve with pita wedges.
- Available at Middle Eastern and natural foods stores and some supermarkets.
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- Heat up grill to 400F. Grill whole eggplants for about 30-40 minutes. Flip over every 10 minutes or so. Eggplants are fully cooked once they are soft when poked with a knife. Set aside to cool.
- Cut open the eggplants and peel off the skin. Feel free to remove some of the seeds from the flesh if you prefer less seeds in your baba ghanouj. Add all the flesh to a large bowl.
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