Baba Ghanoush With Warm Pita Recipes
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 GHANOUSH
I started eating this stuff after a great pita sandwich at the Pita Pit. I make mine with more garlic (cuz I don't have to suit everyone's taste, like a restaurant!). NOTE: the garbanzo's may offend a baba purist, but make for a stiffer spread and a different taste - try both ways and enjoy!
Provided by Special Ed
Categories Lunch/Snacks
Time 1h15m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- Prick the skin of the eggplant and roast it at 400 degrees for 1 hour, or until the eggplant collapses.
- Scoop the flesh out (everything but the skin), and add it to the food processor.
- Add the other ingredients, and pulse until smooth.
- Serve in a pita, or as a dip.
- Note: this can be made without the garbanzos, but I like the flavor and texture they add.
- You can use roasted garlic for a smoother taste - just wrap a head of garlic in aluminum foil and put it in with the eggplant!
Nutrition Facts : Calories 148.4, Fat 12.8, SaturatedFat 1.8, Sodium 397.8, Carbohydrate 8.1, Fiber 4, Sugar 2.3, Protein 2.5
BABA GHANOUSH FROM REYNOLDS WRAP®
Looking for a quick, tasty appetizer that's a little something different? Try this tempting Baba Ghanoush recipe that is served with warm pita.
Provided by Reynolds Kitchens(R)
Categories Reynolds®
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F.
- Place a 1 1/2 to 2 feet long sheet of Reynolds Wrap® Aluminum Foil on a table and place the eggplant and garlic cloves in the center. Drizzle with olive oil and fold up the ends and the outside of the foil to create a foil packet.
- Put the foil packet on a cookie sheet and bake in the oven for 35 minutes.
- Transfer the cooked eggplant and garlic cloves to a food processor and add in the cumin, cayenne pepper, lemon juice, tahini and salt and pepper and pulse 7 to 8 times until slightly chunky.
- Optional Serving: Serve alongside warm pita bread.
Nutrition Facts : Calories 147.8 calories, Carbohydrate 10.9 g, Fat 12.1 g, Fiber 5.3 g, Protein 2.6 g, SaturatedFat 1.7 g, Sodium 398.1 mg, Sugar 2.7 g
BABA GHANOUSH
From "Wine Lover's Healthy Weight-Loss Plan" Recommended Wine Pairing: Syrah or Grenache Napa Shiraz; Darioush Vineyards, Napa Also try grilling the eggplant! Serve with pita, pita chips, or fresh veggies.
Provided by GoldsmithLissa
Categories Low Cholesterol
Time 55m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Cut eggplant in half lengthwise. Place cut-side down on non-stick baking sheet. Prick with fork. Bake until soft and begins to char (30-40 mins).
- Cool eggplant. Scoop out pulp and combine in blender with garlic, tahini, lemon juice, salt, cumin, and paprika. Puree until smooth. Stir in parsley and pine nuts. Drizzle a small amount of olive oil over the top.
Nutrition Facts : Calories 615.6, Fat 38.9, SaturatedFat 3.9, Sodium 51.3, Carbohydrate 64.4, Fiber 18.2, Sugar 8.6, Protein 19.5
BABA GANOUSH
Baba ganoush (also spelled baba ghanoush or baba ghanouj) is a Lebanese dip made with roasted eggplant. It's typically served as a starter with pita bread or fresh vegetables. -Nithya Narasimhan, Chennai, Alabama
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 8 servings (1 cup).
Number Of Ingredients 8
Steps:
- Preheat oven to 450°. Cut eggplant in half lengthwise. Place cut side up on an ungreased baking sheet. Brush 1 tablespoon olive oil over cut sides. Sprinkle with 1/2 teaspoon salt and paprika. Bake until dark golden brown, 20-25 minutes. Remove eggplant from pan to a wire rack to cool., Peel skin from eggplant; discard. Put flesh into a food processor and pulse to mash; transfer to bowl. Stir in tahini, lemon juice, garlic and and remaining 1/2 teaspoon salt. Spoon into serving dish. Drizzle with additional olive oil. Sprinkle with parsley and additional paprika.
Nutrition Facts : Calories 89 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 224mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein.
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