BABA GANOUSH RECIPE (ROASTED EGGPLANT MIDDLE EASTERN DIP)
Baba Ganoush Recipe is a quick and simple way to make dips for parties. It is a popular middle eastern dish made from smoked eggplants and mish mashed with olive oil and seasonings. The Baba Ganoush is most often eaten as a dip with khubz or pita bread, and is sometimes added to other dishes as well. If you are looking for more Dips here are some : Tzatziki Recipe - A Greek Yogurt Dip Cottage Cheese Dip Recipe with Pepper and Olives Beetroot Pesto Dip Recipe Served with Crackers
Provided by Archana Doshi
Time 40m
Yield Makes: 4 Servings
Number Of Ingredients 9
Steps:
- There are two ways to roast the eggplants for the Baba Ganoush Recipe
- For the oven method: Preheat the oven to 200C. Prick the eggplants all over with a fork, this keeps the eggplant from exploding in the oven. Place on a baking sheet and roast until softened and the skin is crusty about 20 to 30 minutes. Remove from the oven and allow to cool.
- Place the eggplant over the flame. Using a pair of tongs, turn every 5 minutes or so, until the entire surface of eggplant is charred and crispy, about 10 minutes. When you prick with a knife it will go in smoothly and would feel cooked. Don't worry if the eggplant deflates a little. Remove from the burner and place on a plate to cool.
- Once the eggplant is cool enough to touch with your hands, carefully peel the charred skin off the eggplant. Discard the skin. Move the eggplant onto your chopping board, slice off the stem and discard. Using your knife, mince the flesh until almost smooth.
- Into a mixing bowl, add in the minced eggplant, the chopped onions, garlic and parsley, 2 tablespoons of tahini. Stir to combine all the ingredients and finally add in a generous drizzle of olive oil and juice from one lemon, some freshly pounded black pepper and finally some salt to taste. Stir to combine all the ingredients well.
- Transfer the Baba Ganoush to a serving bowl and garnish with more parsley.
- The Baba Ganoush is most often eaten as a dip with khubz or pita bread, and is sometimes added to other dishes as well.
MIDDLE EASTERN FIRE-ROASTED EGGPLANT DIP: BABAGANOUSH
Provided by Aarti Sequeira
Time 40m
Yield 4 cups
Number Of Ingredients 6
Steps:
- There are 2 ways to cook the eggplants. The first way, on the stovetop, is my favorite because it yields a much smokier-flavored babaganoush.
- For the stovetop method: Turn 2 burners up full-throttle. Place 1 eggplant on each burner and, using a pair of tongs, turn every 5 minutes or so, until the entire surface of eggplant is charred and crispy, about 15 minutes. Don't worry if the eggplant deflates a little. Remove from the burner and place on a plate to cool.
- For the oven method: Preheat the oven to 450 degrees F. Prick the eggplants all over with a fork (this keeps the eggplant from exploding in the oven, so don't skip this step). Place on a baking sheet and roast until softened, about 20 minutes. Remove from the oven and allow to cool.
- Regardless of the cooking method you choose, once the eggplant is cool enough to touch with your hands, carefully peel the charred skin off the eggplant. Discard the skin. Move the flesh onto your chopping board, slice off the stem and discard. Using your knife, mince the flesh until almost smooth. Scoop into a bowl.
- Add the lemon juice, tahini, parsley, and a little salt and pepper. Whisk together and taste for seasoning. Feel free to add more lemon juice, more salt and pepper... it will vary depending on the size of your eggplant, and how you like your 'ganoush! Serve with pita chips.
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 GANOUSH
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
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
BABA GHANOUJ - MIDDLE EASTERN EGGPLANT DIP
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
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
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 GANOUJ - EGGPLANT DIP WITH SESAME OIL
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
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.
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- 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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