Baba Ghanoush Roasted Eggplant Aubergine 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

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.

BABA GHANOUSH (ROASTED EGGPLANT (AUBERGINE) DIP)

Baba Ghanoush (Roasted Eggplant (Aubergine) Dip) image

Baba Ghanoush is a dip similar to hummus made from eggplant. I discovered it when I was looking for a recipe to use up leftover eggplant. It's so different and SO good!

Provided by herby

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 eggplant
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
2 tablespoons tahini (sesame-seed paste)
2 tablespoons fresh basil
1 tablespoon of fresh mint
1 (4 ounce) can green chili peppers
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 garlic cloves, minced

Steps:

Preheat oven to 375°.
Dice eggplant into about 1 inch cubes. Drizzle 1 tablespoon olive oil on a rimmed baking sheet. Toss diced eggplant with olive oil and bake for 20 minutes or until tender.
Add roasted eggplant and remaining ingredients to a food processor. Process until smooth.
Serve with pita wedges.

Nutrition Facts : Calories 77.3, Fat 4.8, SaturatedFat 0.7, Sodium 200.9, Carbohydrate 8.2, Fiber 3.5, Sugar 2.8, Protein 2.2

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