Babagannoujhmiddleeasterneggplantspread Recipes

TRADITIONAL BABA GHANOUSH

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.

BABA GANOUSH RECIPE

Steps:

• Place whole eggplants on tray. Poke each eggplant three times with a fork to break the skin. (This will ensure your eggplant doesn't explode in the oven.)
• Bake at 400°F (200°C) for one hour or until the eggplant is thoroughly cooked.
• Once cooked scoop out the insides of the eggplants and place in a bowl. Discard skins.
• Using a potato masher, fork or similar utensil mash up eggplant until completely mashed.
• Add onions, tomato, salt, garlic lemon juice, and tahini.
• Stir until completely mixed with a rough consistency.
• Place on a plate, garnish with chopped parsley, top with extra virgin olive oil.

BABA GHANOUSH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
• Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.
• Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.

BABA GANOUSH

Steps:

• Pierce the eggplant all over with a knife. Char the eggplant on the grill or in the broiler. If charbroiling, place eggplant on a foil-lined baking sheet under the broiler.
• For the grill and broiler, cook for 20-25 minutes, turning every 5 minutes, until the eggplant is charred and blackened.
• Let the eggplant cool. Then scoop the charred eggplant out of its skin and finely dice by hand or in a food processor. Discard the skin.
• In a medium bowl, whisk together the tahini, lemon juice, olive oil, salt, pepper, and garlic.
• Finely chop the eggplant, stir it into the tahini mixture, and season with more salt to taste.
• Chill for at least one hour to let the flavors meld.

BABAGANOUSH

Steps:

• Preheat oven to 450 degrees F.
• Prick eggplant with a fork and place on a cookie sheet lined with foil. Bake the eggplant until it is soft inside, about 20 minutes. Alternatively, grill the eggplant over a gas grill, rotating it around until the skin is completely charred, about 10 minutes. Let the eggplant cool. Cut the eggplant in half lengthwise, drain off the liquid, and scoop the pulp into a food processor. Process the eggplant until smooth and transfer to a medium bowl.
• On a cutting board, work garlic and 1/4 teaspoon salt together with the flat side of a knife, until it forms a paste. Add the garlic-salt mixture to the eggplant. Stir in the parsley, tahini, and lemon juice. Season with more salt, to taste. Garnish with additional parsley.