Baba Ghanouj Roasted Eggplant Puree Recipes

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BABA GHANOUJ



Baba Ghanouj image

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

2 pounds eggplant, preferably small eggplants
1/4 cup freshly squeezed lemon juice (more to taste)
1/4 cup sesame tahini, stirred if oil has separated out
1 to 2 tablespoons plain low-fat yogurt, as needed
2 garlic cloves, cut in half, green shoots removed
Salt to taste
Extra-virgin olive oil
Chopped flat-leaf parsley

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

BABA GHANOUJ (ROAST EGGPLANT PUREE)



Baba Ghanouj (Roast Eggplant Puree) image

This recipe is from sallybernstein.com. I had this for the first time a few months ago and have been looking for a recipe.

Provided by Lavender Lynn

Categories     Vegetable

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 8

3 medium eggplants
1/4 cup lemon juice, fresh
3/4 cup tahini
1 tablespoon garlic, minced
2 tablespoons olive oil
1/2 teaspoon cayenne pepper
1 teaspoon cumin
1 1/2 teaspoons salt

Steps:

  • Split the eggplant lengthwise; brush them with 1 T of the olive oil. Place the eggplant cut-side down on a sheetpan and roast at 450°F for 20-30 minutes or until the eggplant is very soft. Allow the eggplant to cool to room temperature.
  • When they are at room temperature scoop out the flesh of the eggplant with a spoon and discard the skins. Place the flesh of the eggplant in a colander to drain for about 20 minutes.
  • Place the drained eggplant in a food processor along with the lemon juice, tahini, garlic, salt, cayenne pepper, ground cumin and the remaining tablespoon of olive oil. Puree until the mixture is smooth and thick. Refrigerate at least 1 hour before serving.

BABA GANOUSH



Baba Ganoush image

Provided by Michael Symon : Food Network

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 7

2 whole globe eggplants
1/2 large head garlic, 6 to 8 cloves, skin on
Juice of 2 lemons, plus more as needed
1 1/2 teaspoons kosher salt, plus more as needed
1/2 cup tahini
1/2 cup ice water
Extra-virgin olive oil, for serving

Steps:

  • Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
  • Prick the eggplants all over the surface with a fork. Place on the direct heat side of the grill or directly on to the coals, close the lid of the grill and char on all sides, turning once the skin begins to darken and crack, about 5 minutes per side. When the eggplants have softened through, remove to a resealable bag and allow to steam for a few minutes. When cool enough to handle, peel the eggplants and discard the skin and most of the seeds.
  • In the meantime, make the tehina. Break up the garlic cloves into a blender or food processor, leaving them in their papery skins. Add the lemon juice and salt and blend into a pulpy purée. Press the mixture though a strainer set over a bowl containing the tahini. Whisk to combine; the mixture will thicken and seize up. Whisk in the ice water, smoothing out into a loose sauce.
  • Add the cleaned eggplant to a blender or food processor while still warm. Pour in all the tehina and blend until smooth. Taste and adjust the seasoning, adding more salt and lemon juice if needed. Serve with olive oil drizzled over the top.

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 GHANNOUJ (SMOKED EGGPLANT (AUBERGINE) PUREE)



Baba Ghannouj (Smoked Eggplant (Aubergine) Puree) image

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

2 large fresh firm skin eggplants (2 cups after roasting and squeezing per recipe)
1/2 teaspoon ground cumin
3 garlic cloves, crushed
1 teaspoon salt
120 ml tahini (sesame paste)
40 ml lemon juice
100 ml extra virgin olive oil

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

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