Baba Ghannoush Arabic Dip Recipes
LEBANESE BABA GHANOUSH WITHOUT TAHINI
Provided by Alex Johnson
Time 25m
Number Of Ingredients 7
Steps:
- Place the eggplants over a high gas flame on your stove. Allow it to char on all sides, turning the eggplant every 5 minutes to get a nice smokey flavor. Once cooked, set aside on a plate to cool.
- Alternatively, preheat your oven to 450F. Place the eggplants on a baking sheet and bake for 20 minutes or until charred on the outside and cooked through. Allow to cool.
- Once cooled, scoop the flesh out of each eggplant and into a food processor. Add the lemon juice, olive oil, garlic, cumin, salt and pepper. Process until smooth. Taste and add more lemon juice, oil, or salt if needed.
- Serve garnished with parsley and olive oil.
Nutrition Facts : ServingSize 4 g, Calories 162 kcal, Carbohydrate 17 g, Protein 3 g, Fat 11 g, SaturatedFat 2 g, Sodium 154 mg, Fiber 10 g, Sugar 8 g
BABA GHANNOUSH (ARABIC DIP)
Baba Ghannoush is delicious vegetarian dish, very tasty. and quite easy to make. Baba Gannoush is excellent with Arabic (Pita)bread. Tahine or sometimes spelled Tehine can be found in major super markets in the Mediterranean section or in Middle East Markets.
Provided by Hommus
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cut 1 inch slits in eggplant to prevent from splattering while baking. Bake eggplant at 500 degrees until tender or you can boil for 15-20 minutes.
- Split eggplant open and scoop out the inside pulp together with the juice.
- Place pulp (with juice) in a food processor and add all the above ingredients except olive oil and parsley.
- Blend for about 20 seconds or until you make a smooth and creamy Dip.You can add or salt or lemon juice if desired.
- Place Baba Ghannoush in a salad bowl and pour olive oil to cover the top. You can garnish with Parshley and tomato slices if desired.
- Baba Ghannoush is best served cold.
Nutrition Facts : Calories 209.4, Fat 16.1, SaturatedFat 2.2, Sodium 7.4, Carbohydrate 15.9, Fiber 7.1, Sugar 4.2, Protein 5
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
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Estimated Reading Time 4 mins
- Optional Step for Added Flavor: While the oven is pre-heating, carefully char the eggplant on top of an open stovetop flame using metal tongs. Rotate the eggplant ever 30 seconds for a total of 3-4 minutes or until it starts to get smoky on the outside.
- Roast the eggplants in the oven for 30 to 40 minutes then remove from oven until cool enough to handle. Cut into large chunks and place into a large food processor.
- Add tahini, lemon juice, garlic, salt, cumin, and cayenne to the eggplant in the food processor then puree until smooth and creamy. Pour into a large serving platter then garnish with pine nuts, parsley, and olive oil if you wish. Serve with warm pita bread.
BABA GANOUSH DIP RECIPE - APPETIZER ADDICTION
From appetizeraddiction.com
Estimated Reading Time 4 mins
- Rinse the eggplants under running water. Cut off the green parts and cut each in half – lengthwise. Place them onto a baking sheet - cut side up and drizzle with olive oil. Season with salt and pepper.
- Bake in a preheated oven for about 35-40 minutes (see note 3). When ready, take them out and let them cool down. Use a spoon to scrape out the flesh and transfer it into a food processor. Add tahini, olive oil and crushed garlic and process until smooth. Taste it and season with salt and pepper to your liking.
LEBANESE BABA GHANOUSH - FEELGOODFOODIE
From feelgoodfoodie.net
- Wrap eggplant in aluminum foil and roast for 45-60 minutes until the eggplant is soft when poked with a fork or knife. Unwrap the eggplant and allow it to cool for 10 minutes.
- When the eggplant is cool to the touch, cut off the top and peel off the skin. Discard the skin, keeping only the flesh of the eggplant.
- Place the flesh of the eggplant in a food processor or blender. Add the lemon juice, tahini, garlic cloves and salt. Blend for 1 minute until the mixture is smooth and creamy.
BABA GHANOUJ - SIMPLY LEBANESE
From simplyleb.com
- 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.
- Using the pestle, mash the eggplant a bit according to your preference. I like to keep it quite chunky. Add the crushed garlic, salt, tahini and freshly squeezed lemon juice and mix thoroughly until combined. Taste for salt.
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From tastybg.com
Cuisine MediterraneanCategory AppetizerServings 8Total Time 40 mins
- You can prepare roast eggplants over a medium fire or preheat the oven to 390 degrees F and bake them in a baking dish with a baking sheet with aluminum foil. A nice tip is to always prick in several places using a fork the eggplant which helps steam escape and prevent your eggplant to explode in the oven. Use the broil function for 2 minutes on all sides. You'll notice that the skin gets darken brownishly and begin to smell smoky. There is also ready-to-use roasted eggplant you can purchase from the store or online.
- Juice the lemon and peel the garlic and add it to a blender or food processor. Add olive oil, tahini, paprika, salt.
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From masterclass.com
2.6/5 (14)Category SideCuisine LebaneseTotal Time 1 hr
- 1. Char the eggplants. If using a grill, preheat the grill to medium. If using a gas burner, set the flame to medium. Place the whole eggplant on the grill or over the burner and cook, turning occasionally with tongs, until the flesh is extremely tender and skin is very charred, about 15–20 minutes. If using a broiler, place eggplant on a foil-lined baking sheet and broil until flesh is completely tender and skin is charred, about 20–30 minutes.
- 2. Let eggplant cool, about 15 minutes. Slice eggplant lengthwise and scoop out the eggplant flesh, discarding the skin.
- 3. Set a fine mesh strainer over a bowl and allow the eggplant flesh to drain in the strainer, at least 15 minutes.
- 4. Using a mortar or pestle (or a mixing bowl and fork), mash the eggplant flesh together with garlic, lemon juice, cumin, and paprika to form a chunky dip. (For a smoother baba ganoush, pulse eggplant flesh in a food processor.) Add the tahini and continue to mash or pulse until incorporated.
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Estimated Reading Time 7 mins
- Wash and dry eggplant. Pierce with holes and place over a grill, bbq, or gas stovetop. Allow to char and cook until wilted. See video.For when you have eggplant flesh; leftover from de-fleshing eggplant for a stuffed eggplant recipe like batinjan mahshi;
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- De-skin eggplant and add to an immersion blender. Add all other ingredients, except olive oil, and blend well until creamy.
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From thekitchenmagpie.com
Estimated Reading Time 6 mins
- Place ingredients into a large bowl or a large capacity measuring cup. Using a hand immersion blender, puree all of the ingredients until smooth. You can also mash it all together by hand if you prefer a chunkier baba ganoush.
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Estimated Reading Time 3 mins
- Preheat the oven to 425 F. Pierce the eggplants with a knife about 10 times per eggplant all over. Bake for 50 minutes, then let cool for about 10 minutes until you can touch the eggplant without burning yourself.
- Once cooled, peel off the skin and discard. Cut the eggplants in half. Grab a strainer and place it over a bowl. Place the eggplants into the strainer spread and mash the eggplant out to release extra water. Let drain for 5 minutes.
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From veggiesociety.com
Estimated Reading Time 5 mins
- Preheat a cast iron skillet or griddle over medium high heat. Use a sharp knife and poke each eggplant in a few spot. Place on top of the hot skillet. Cook until charred on all sides then transfer to a bowl to cool off. ( The eggplants can also be cooked on the outdoor grill, under the broiler, charred on open flame or baked in the oven. The open flame method is really messy and the oven method lacks the smokiness so keep that in mind when deciding which cooking method to use.)
- Once cool enough to handle peel the charred skins off of the eggplant and discard. Place the eggplant in a fine strainer and allow the extra moisture to drain over a bowl.
- Once drained transfer the roasted eggplant meat to a cutting board and using a sharp knife chop it up finely. Alternatively this can be done in the food processor, I prefer some texture in my dip so I like to do it by hand.
- In a medium bowl whisk together the tahini with the olive oil and lemon juice until smooth and creamy. Whisk in the garlic, cumin and smoked paprika then add the roasted eggplant and parsley.
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Estimated Reading Time 5 mins
- Clean and wash brinjals. Brush oil all over it. Place brinjals on stove top on full flame. Keep the sides flipping so that it gets charred from all sides till the flesh inside gets nice and mushy.
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- Preheat your fire, broiler or grill to highest heat. Once preheated, pierce your eggplants 5 or 6 times each and place whole eggplants on or under the heat source. Turn every 5 minutes or so until the whole outside is charred and the eggplants are soft inside. This will take approximately 20 minutes. Remove and let cool until you can handle it.
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- Remove eggplant pulp from it's skin and add to your tahini mixture. Add lemon juice and start mashing or mixing until you reach the texture you like. This can be chunky and rustic, smooth and silky or anywhere in between. Season with salt (1/2-1 tsp) and pepper to taste and serve with pita bread or other foods to dip in it.
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From anediblemosaic.com
- Preheat a grill to medium-high. Brush 1/2 tablespoon oil on the outside of the eggplant. Use a paring knife to poke a few holes in the skin. Grill until the outside of the eggplant looks slightly charred and the eggplant is tender, about 15 to 20 minutes, rotating the eggplant with tongs as necessary. Remove from the grill and cool.
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