Baba Ghanouzh Arabian Style Roasted Eggplants 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 GHANOUZH- ARABIAN STYLE ROASTED EGGPLANTS
Baba Ghanouzh is a popular Arabic dish of eggplant mashed and mixed with various seasonings. The eggplant is roasted over an open flame before peeling, so that the pulp is soft and has a smoky taste. Baba ghanoush is usually eaten as a dip with pita bread, and is sometimes added to other dishes. It is usually of an earthy light brown color.
Provided by udita
Categories Lebanese
Time 15m
Yield 1 cup, 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Mix the peeled roasted brinjal, chopped parsley, garlic & salt.
- Add lemon juice, tahina / sesame paste, olive oil & mix.
- Baba ghanouzh is ready.
Nutrition Facts : Calories 428.6, Fat 35.2, SaturatedFat 4.9, Sodium 29.8, Carbohydrate 27, Fiber 12.3, Sugar 7, Protein 8.5
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- While the oven is preheating, slice eggplant in half lengthwise. Use a fork to poke a few dozen holes on the skin side of the eggplant. Sprinkle flesh with 1/2 teaspoon salt and let sweat 10 minutes. Rinse and pat dry. Place eggplant flesh side down on prepared baking sheet.
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- Preheat your oven to 450ºF degrees. Place the eggplants on a large baking sheet and roast, turning occasionally, until completely tender, about 1 hour. They should be incredibly soft and they will pop with an audible bang. Don't be alarmed! That is totally normal.
- Remove eggplants from oven and wrap in foil for 15 minutes. Then, once eggplants are cool enough to handle, peel them, picking out any blackened flesh and seed pods, and place in a colander. Using a fork or a potato masher, press the eggplant against the colander to extract of any excess moisture.
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