Baba Ghanoush Eggplant Dip Recipes

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

Ingredients

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

EGGPLANT DIP (BABA GHANOUSH)

Eggplant Dip (Baba Ghanoush) image

This Eggplant Dip (Baba Ghanoush) recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America.

Provided by David Kamen

Categories Condiment/Spread Side Roast Vegetarian Eggplant Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 10 servings

Number Of Ingredients 7

Ingredients

2 to 3 medium eggplants (about 3 pounds total)
2 to 3 tablespoons olive oil
1/3 cup tahini
2 cloves garlic, peeled and crushed
Juice of 2 lemons (about 1/2 cup)
Kosher salt and freshly ground black pepper
N/A freshly ground black pepper

Steps:

1. Preheat the oven to 450°F. Rub the outside of the eggplants with olive oil and place them in a roasting plan. Roast the eggplant until the skin has charred and the interior is tender, 15 to 20 minutes. Let cool.
2. Peel and seed the cooled eggplant, roughly chop the flesh, and then transfer it to the bowl of a food processor.
3. Into the processor bowl add the tahini, garlic, lemon juice, some salt and pepper to taste, and a few teaspoons of cold water. Process the mixture to a coarse paste, adding a bit more water as needed to allow the mixture to blend.
4. Adjust the seasoning with salt and pepper to taste and serve.

BABA GHANOUSH (EGGPLANT DIP)

Baba Ghanoush (Eggplant Dip) image

Baba Ghanoush is such a good way to get your vegetables in. Plus, it's fun to hear the 4yo trying to say it. I didn't see any other recipes quite like this one.

Provided by LilPinkieJ

Categories Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 large eggplants (1 1/4 lbs)
2 tablespoons tahini (sesame paste)
4 garlic cloves, peeled and crushed with salt
3 tablespoons fresh lemon juice (or more to taste)
4 tablespoons cold water
1/4 teaspoon salt
1 dash fresh ground black pepper
1/2 teaspoon olive oil
1 cup tomatoes, chopped
1/2 cup onion, diced

Steps:

Pierce the eggplants in several places with a toothpick. Wrap the whole eggplant in aluminum foil, and set it over a gas grill to cook on all sides until it collapses and begins to release a great deal of steam.
Place the eggplant in a basin of cold water; peel while it's still hot and allow it to drain in a colander until cool.
Squeeze pulp to remove any bitter juices. Mash the eggplant to a puree.
In a food processor, mix the tahini with the garlic, onion, tomato, and lemon juice until the mixture thickens and reduces in size. Thin with water. With the machine running, add the eggplant and the salt, pepper, and olive oil.
Spread out in a shallow dish, and garnish with pepper, parsley, and tomatoes.

CHEF JOHN'S BABA GHANOUSH

Chef John's Baba Ghanoush image

No matter what you're grilling this summer, chances are good you're going to have more hot coals than food to cook on it, which makes baba ghanoush the perfect post-barbecue recipe. This is a wonderfully savory yet refreshing vegetable dip.

Provided by Chef John

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 4h5m

Yield 12

Number Of Ingredients 10

Ingredients

4 large Italian eggplants
2 cloves crushed garlic
2 teaspoons kosher salt, or to taste
1 lemon, juiced, or more to taste
3 tablespoons tahini, or more to taste
3 tablespoons extra-virgin olive oil
2 tablespoons plain Greek yogurt
1 pinch cayenne pepper, or to taste
1 leaf fresh mint, minced
2 tablespoons chopped fresh Italian parsley

Steps:

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Prick the surface of the skin of eggplants several times with the tip of a knife.
Place eggplants directly on grill. Turn frequently with tongs while skin chars. Cook until eggplants have collapsed and are very soft, 25 to 30 minutes. Transfer to a bowl and cover tightly with aluminum foil and allow to cool, about 15 minutes.
When eggplants are cool enough to handle, split them in half and scrape flesh into a colander placed over a bowl. Drain 5 or 10 minutes.
Transfer eggplant to mixing bowl. Add crushed garlic and salt; mash until creamy but with a little texture, about 5 minutes. Whisk in lemon juice, tahini, olive oil, and cayenne pepper. Stir in yogurt.
Cover bowl with plastic wrap and refrigerate until completely chilled, 3 or 4 hours. Taste to adjust seasonings. Stir in mint and parsley.

Nutrition Facts : Calories 110.8 calories, Carbohydrate 14.5 g, Cholesterol 0.2 mg, Fat 5.9 g, Fiber 8.1 g, Protein 3.1 g, SaturatedFat 0.9 g, Sodium 331.1 mg, Sugar 5.6 g

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AUTHENTIC BABA GANOUSH - THE ORIGINAL EGGPLANT DIP (AUBERGINE …

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