Babaganoujbabaghanoush Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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 GANOUSH RECIPE



Baba Ganoush Recipe image

Here is how to make the best baba ganoush, the smoky, rich, and extra creamy eggplant dip, packed with flavor thanks to tahini, garlic, and lemon juice. Grilling the eggplant over open flame will give you the deepest flavor. And if you have the time, allow the dip to chill in the fridge for 30 minutes to 1 hour. It will thicken and the flavors will meld. Be sure to watch the video and read the notes for additional tips!

Provided by Suzy Karadsheh

Categories     Appetizer     Dip

Time 35m

Number Of Ingredients 10

2 Italian eggplants or small globe eggplants
1/4 cup tahini paste (I used Soom tahini)
1 lemon, (juice of)
1 garlic clove, (minced)
1 tablespoon plain Greek yogurt, (optional)
Kosher salt and black pepper
1 teaspoon sumac
3/4 teaspoon Aleppo pepper or red pepper flakes, (optional)
Extra virgin olive oil
Toasted pine nuts for garnish, (optional)

Steps:

  • First, smoke or grill the eggplant. Turn one gas burner on medium-high. Place the eggplant directly over the flame. Using a pair of tongs, turn the eggplant every 5 minutes or so until it is tender and the skin is charred and crispy on all sides (20 minutes.) The eggplant should deflate and become super tender. supposed to. If you don't have a gas burner you can use a grill. You can also roast the eggplant in the oven (see notes).
  • Remove the eggplant from the heat and transfer it to a large colander over a bowl. Allow it to sit and drain for a few minutes until fully cooled and all excess water has been drained (it helps if you open the eggplant up a bit and push on it with a knife or a spoon to help it release its juices).
  • Once the eggplant is cool enough to touch, peel the charred crispy skin off (it should come right off). Discard the skin and the stem (don't worry if a few bits of the skin remain, that is just added flavor).
  • Transfer the cooked and fully drained eggplant to a bowl. Use a fork to break it down into smaller pieces. Add the tahini paste, garlic, lemon juice, Greek yogurt (if using) salt, pepper, sumac, Aleppo pepper or crushed red pepper flakes. Mix gently with a wooden spoon or a fork until well-combined.
  • Cover the baba ganoush and chill in the fridge for 30 minutes to an hour.
  • To serve, transfer the baba ganoush to a rimmed serving dish or a bowl. Top with a good drizzle of extra virgin olive oil and toasted pine nuts, if you like. Serve with pita wedges or pita chips and veggies of your choice!

Nutrition Facts : Calories 86.6 kcal, Sodium 204.4 mg, Fat 5.6 g, SaturatedFat 0.8 g, Carbohydrate 8.6 g, Fiber 3.3 g, Protein 3 g, Cholesterol 0.1 mg, UnsaturatedFat 2 g, ServingSize 1 serving

BABA GHANOUSH



Baba Ghanoush image

A roasted eggplant dip or spread. Delicious served with pita or vegetables, alongside hummus or on its own!

Provided by Becky

Categories     Side Dish     Vegetables     Eggplant

Time 3h45m

Yield 12

Number Of Ingredients 7

1 eggplant
¼ cup lemon juice
¼ cup tahini
2 tablespoons sesame seeds
2 cloves garlic, minced
salt and pepper to taste
1 ½ tablespoons olive oil

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.

Nutrition Facts : Calories 66 calories, Carbohydrate 4.6 g, Fat 5.2 g, Fiber 2.2 g, Protein 1.6 g, SaturatedFat 0.7 g, Sodium 7 mg, Sugar 1.2 g

BABA GANOUSH - THE BEST IN THE WORLD!



Baba Ganoush - the Best in the World! image

Make and share this Baba Ganoush - the Best in the World! recipe from Food.com.

Provided by Mimi Bobeck

Categories     Spreads

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

1 large eggplant
1/4 cup tahini, plus more as needed
3 garlic cloves, minced
1/4 cup fresh lemon juice, plus more as needed
1 pinch ground cumin
salt, to taste
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1/4 cup brine-cured black olives, such as kalamata

Steps:

  • Prepare a medium-hot fire in a charcoal grill.
  • Preheat an oven to 375°F.
  • Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire.
  • Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.
  • Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes.
  • Remove from the oven, let cool slightly, and peel off and discard the skin.
  • Place the eggplant flesh in a bowl.
  • Using a fork, mash the eggplant to a paste.
  • Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well.
  • Season with salt, then taste and add more tahini and/or lemon juice, if needed.
  • Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.
  • Drizzle the olive oil over the top and sprinkle with the parsley.
  • Place the olives around the sides.
  • Serve at room temperature.

Nutrition Facts : Calories 103.6, Fat 7.3, SaturatedFat 1, Sodium 10, Carbohydrate 9.1, Fiber 4.1, Sugar 2.4, Protein 2.9

BABA GANOUSH



Baba ganoush image

This deliciously easy smoky aubergine dip is perfect with warm flatbreads or pittas, or serve with other Middle Eastern dishes as part of a mezze

Provided by Esther Clark

Categories     Condiment, Lunch, Side dish, Snack

Time 50m

Number Of Ingredients 8

2 medium aubergines
40ml extra virgin olive oil
¼ tsp ground coriander
¼ tsp ground cumin
2 tbsp tahini
1 large lemon , juiced
½ small bunch parsley , finely chopped
flatbreads or pitta bread , to serve

Steps:

  • Heat the grill to its highest setting. Put the aubergines on a baking sheet and grill for 35-40 mins or until completely softened, blackened and blistered, turning them halfway through with a pair of tongs. Set aside and leave to cool completely.
  • Once your aubergines are cool enough to handle, gently peel off the charred skin and discard. Transfer the flesh to the large bowl of a food processor along with 30ml of the oil, the coriander, cumin, tahini, lemon and half the parsley. Season and pulse the flesh three or four times to create a chunky textured dip.
  • Transfer the dip to a bowl and drizzle with the remaining oil, scatter over any leftover parsley and serve with warm flatbreads or pitta.

Nutrition Facts : Calories 167 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.02 milligram of sodium

CLASSIC BABA GHANOUSH



Classic Baba Ghanoush image

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 8

2 large eggplants
2 Tbs. lemon juice
1/4 cup tahini
3 garlic cloves, peeled
1/4 cup olive oil, plus 1tbs.
pita bread
salt and pepper
salt and pepper

Steps:

  • Preheat oven to 375F. Cut each eggplant in half vertically and place on sheet pan. Drizzle with about 1 tablespoon olive oil and season with salt and pepper. Roast for 40-45 minutes until very soft.
  • Let eggplants cool before handling. Scoop eggplant flesh out of skins into bowl of a food processor. Add lemon juice, tahini, garlic, olive oil and salt and pepper. Process until smooth. Serve with pita bread or pita chips.

BABA GANOUSH



Baba Ganoush image

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

1 medium eggplant
3 tablespoons olive oil, divided
3/4 teaspoon salt, divided
1/2 teaspoon paprika
2 tablespoons tahini
1 garlic clove, minced
1 teaspoon lemon juice
Chopped fresh parsley

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.

BABA GANOUSH



Baba Ganoush image

Provided by Michael Symon : Food Network

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 7

2 whole globe eggplants
1/2 large head garlic, 6 to 8 cloves, skin on
Juice of 2 lemons, plus more as needed
1 1/2 teaspoons kosher salt, plus more as needed
1/2 cup tahini
1/2 cup ice water
Extra-virgin olive oil, for serving

Steps:

  • Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
  • Prick the eggplants all over the surface with a fork. Place on the direct heat side of the grill or directly on to the coals, close the lid of the grill and char on all sides, turning once the skin begins to darken and crack, about 5 minutes per side. When the eggplants have softened through, remove to a resealable bag and allow to steam for a few minutes. When cool enough to handle, peel the eggplants and discard the skin and most of the seeds.
  • In the meantime, make the tehina. Break up the garlic cloves into a blender or food processor, leaving them in their papery skins. Add the lemon juice and salt and blend into a pulpy purée. Press the mixture though a strainer set over a bowl containing the tahini. Whisk to combine; the mixture will thicken and seize up. Whisk in the ice water, smoothing out into a loose sauce.
  • Add the cleaned eggplant to a blender or food processor while still warm. Pour in all the tehina and blend until smooth. Taste and adjust the seasoning, adding more salt and lemon juice if needed. Serve with olive oil drizzled over the top.

BABA GHANOUJ



Baba Ghanouj image

As sesame tahini sits, the oil separates, so the mixture should be stirred before it's used. Sesame tahini should be slightly runny - virtually all of the imported brands that I use have this consistency, but domestic versions can be thick and pasty, and a bit flavorless. You can find imported tahini in Mediterranean markets and in many grocery stores. It must be stored in the refrigerator once opened. Baba ghanouj is a signature Middle Eastern grilled eggplant puree enriched with tahini and seasoned with lemon juice and lots of garlic. The dish has a smoky, pungent flavor. Don't forget to pierce the eggplant before you put it on the grill. You can also grill it inside over a gas flame.

Provided by Martha Rose Shulman

Categories     dips and spreads, appetizer

Time 1h15m

Yield About 2 cups

Number Of Ingredients 8

2 pounds eggplant, preferably small eggplants
1/4 cup freshly squeezed lemon juice (more to taste)
1/4 cup sesame tahini, stirred if oil has separated out
1 to 2 tablespoons plain low-fat yogurt, as needed
2 garlic cloves, cut in half, green shoots removed
Salt to taste
Extra-virgin olive oil
Chopped flat-leaf parsley

Steps:

  • Prepare a hot gas or charcoal grill. Pierce the eggplants in several places with a fork or the tip of a knife, and place over the hot coals. Grill, turning regularly, until soft and blackened all over. If you don't have a grill but do have a gas stove, preheat the oven to 425 degrees. Cover the top of your stove under the burner grates with foil to facilitate cleaning. Turn on your oven fan (so the smoke alarm won't go off), and roast the eggplants directly over the flame, turning often until charred and softened. Small, thin eggplants will cook through this way, but larger eggplants must be finished in the oven. Wrap in foil, and place in the hot oven for 20 minutes until thoroughly softened. You can also roast the eggplant under a broiler until charred and softened. The flavor of the baba ganoush will not be as smoky.
  • Place the grilled eggplant in a colander in the sink, and allow to cool and drain. Peel and discard the black skins, cut off the stems, and let the eggplants sit in the colander to drain for another 15 to 30 minutes.
  • Puree the eggplant in a food processor fitted with the steel blade. Add the lemon juice, yogurt and tahini. In a mortar and pestle, pound the garlic to a paste with a generous pinch of salt. Add to the food processor, and blend with the eggplant. Add salt to taste.
  • Mound the puree in a bowl or on a platter, and drizzle with olive oil. Sprinkle with parsley. Serve with pita bread.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 10 grams, Carbohydrate 19 grams, Fat 12 grams, Fiber 8 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 629 milligrams, Sugar 9 grams

BABA-GANOUJ ( BABA GHANOUSH / BABA GANNOUJH )



Baba-Ganouj ( Baba Ghanoush / Baba Gannoujh ) image

This is a Middle Eastern dip made of eggplants and tahini. Roasting the eggplants under a broiler or in the oven gives it a nice smokey flavor.

Provided by Sephardi Kitchen

Categories     Vegetable

Time 1h5m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 5

2 medium eggplants
2 -3 garlic cloves
1/3 cup tahini (sesame paste)
2 tablespoons lemon juice
3/4 teaspoon salt

Steps:

  • Wash the eggplants, and pierce the skin with a fork. Heat in a 400-degree oven for approximately 45 minutes, or until the skin blisters, and the eggplant collapses.
  • Wait for the eggplant to cool, then separate the pulp from the skin. Squeeze the pulp to remove the juice (which is bitter), and mash to break up any large pieces.
  • Finely mince the garlic, and cook in a pan with a little oil until lightly browned. Mash the garlic, and stir into the eggplant. Mix in the lemon juice, salt and tahini, adjust amounts to taste. Drizzle with olive oil and minced parsley (optional).
  • Refrigerate if desired, and serve with flatbread, chips, or by itself.

Nutrition Facts : Calories 91.8, Fat 5.1, SaturatedFat 0.7, Sodium 228.3, Carbohydrate 10.9, Fiber 5.6, Sugar 3.3, Protein 3.2

BABA GHANOUSH



Baba Ghanoush image

If making ahead of time, store baba ghanoush in an airtight container in the refrigerator, up to one week. Garnish with parsley just before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Snacks     Dips Recipes     Eggplant Dips & Spreads

Yield Makes 2 1/4 cups

Number Of Ingredients 8

2 medium eggplants (about 2 1/2 pounds)
1 garlic clove, chopped
4 tablespoons tahini (sesame-seed paste)
3 tablespoons freshly squeezed lemon juice
1 teaspoon salt
Pinch of freshly ground pepper
2 tablespoons olive oil
Chopped fresh flat-leaf parsley, for garnish

Steps:

  • Preheat oven to broil. Place eggplants on a rimmed baking sheet lined with aluminum foil. Broil until skin is charred, turning as each side blackens, about 12 minutes.
  • Reduce oven heat to 425 degrees. Continue cooking until flesh is very soft, 12 to 15 minutes. Remove from oven, and let stand until cool enough to handle. Slit open eggplants. Scrape out seeds with spoon (don't worry if some seeds remain), and discard. Slice off tops, and remove skins; discard.
  • Place flesh in a food processor, and pulse until smooth. Add remaining ingredients except parsley; pulse a few more times to combine. Transfer to a serving bowl, and garnish with parsley. Serve immediately.

BABA GANOUJ ( BABA GHANOUSH )



Baba Ganouj ( Baba Ghanoush ) image

Make and share this Baba Ganouj ( Baba Ghanoush ) recipe from Food.com.

Provided by Linda Sundbye

Categories     Vegetable

Time 1h20m

Yield 1 batch

Number Of Ingredients 9

2 -3 medium eggplants
1/3 cup lemon juice
1/3 cup tahini
3 -4 garlic cloves, crushed
1/2 teaspoon salt
1/3 cup parsley, chopped
1/8 teaspoon black pepper
1/4 cup scallion, minced
2 tablespoons olive oil

Steps:

  • Preheat oven to 400°F.
  • Pierce the eggplants several times with fork.
  • Place on lightly oiled baking sheet and bake 40--45 minutes until completely soft. Cool.
  • Scoop out the insides and puree in food processor.
  • Add all remaining ingredients except olive oil and scallions.
  • Cool.
  • Top with olive oil and scallions before serving.
  • Serve with pita bread, Greek olives and tomatoes.

Nutrition Facts : Calories 1006.9, Fat 67.7, SaturatedFat 9.5, Sodium 1262, Carbohydrate 96.7, Fiber 46.6, Sugar 28.6, Protein 27.3

More about "babaganoujbabaghanoush recipes"

BABA GANOUSH - ONCE UPON A CHEF
baba-ganoush-once-upon-a-chef image
2019-07-09 Step 1: Prick and Roast the Eggplants. Using a fork, prick each eggplant all over (spacing the pricks about 1-1/2 inches apart) to prevent them from bursting …
From onceuponachef.com
Cuisine Middle Eastern
Category Appetizers
Servings 3
Calories 210 per serving
  • Preheat the oven to 500°F and set an oven rack in the middle position. Line a baking sheet with parchment paper.
  • Using a fork, prick each eggplant all over (spacing the pricks about 1-1/2 inches apart) to prevent them from bursting in the oven. Arrange the eggplant on the prepared baking sheet. Roast until very soft and wrinkled, turning every 15 minutes or so, 45 to 60 minutes. Let the eggplant cool on the baking sheet until cool enough to handle.
  • Cut off the stem ends of the eggplants and then slit them open lengthwise, like a baked potato. Using a soup spoon, scoop out the soft flesh and transfer to a fine sieve set in the sink or a large bowl. Once all of the flesh is in the sieve, pick out any stray bits of skin and discard. Using the back of a soup spoon, press out as much liquid as possible (there will be a lot!).
  • Transfer the strained eggplant flesh to the bowl of a food processor fitted with the steel blade. Add the lemon juice, garlic, tahini, salt, pepper, cumin, smoked paprika, and oil; process until the mixture has a coarse, choppy texture, five to ten 1-second pulses. Adjust the seasoning with salt, pepper, and more lemon juice, if necessary. Transfer the baba ganoush to a serving bowl, cover with plastic wrap, and refrigerate until ready to serve.


AUTHENTIC BABA GANOUSH RECIPE (GRILL OR OVEN) | FEASTING …
authentic-baba-ganoush-recipe-grill-or-oven-feasting image
2018-08-21 Preheat oven to 450F ( 425F if electric oven) Slice eggplants in half, lengthwise and roast with flesh side down, on a parchment -lined sheet pan on the middle rack, until very tender, about 45-60 minutes. Test by piercing the skin with a …
From feastingathome.com


EPIC BABA GANOUSH RECIPE - COOKIE AND KATE
epic-baba-ganoush-recipe-cookie-and-kate image
Instructions. Preheat the oven to 450 degrees Fahrenheit with a rack in the upper third of the oven. Line a large, rimmed baking sheet with parchment paper to prevent the eggplant from sticking to the pan. Halve the eggplants lengthwise and brush the cut …
From cookieandkate.com


THE BEST BABA GANOUSH RECIPE - THE ENDLESS MEAL®
the-best-baba-ganoush-recipe-the-endless-meal image
2018-09-06 Place the creamy insides into your food processor and add the tahini, lemon juice, garlic, and 1 teaspoon of salt and process until smooth. Taste and add more salt, if needed. For a smokier tasting baba ganoush, add a tablespoon or two …
From theendlessmeal.com


BABA GANOUSH RECIPE - THE DARING GOURMET
baba-ganoush-recipe-the-daring-gourmet image
2022-01-30 Discard the liquid. Place the eggplant, garlic, olive oil, lemon juice, tahini, and salt in a food processor and process until fairly smooth but not completely pureed, scraping the mixture down from the sides of the bowl as needed. Taste and add …
From daringgourmet.com


BABA GANOUSH (AUTHENTIC & SMOKY) | DOWNSHIFTOLOGY
baba-ganoush-authentic-smoky-downshiftology image
2020-03-10 Turn your stovetop to medium-high heat and place your eggplants above the flames. Use tongs to rotate the eggplant every 3-4 minutes. Roast for about 15 minutes, until the skin is deeply charred and the eggplant starts to deflate. Place the …
From downshiftology.com


LEBANESE BABA GHANOUSH - FEELGOODFOODIE
lebanese-baba-ghanoush-feelgoodfoodie image
2019-05-28 This baba ghanoush (baba ghanouj) recipe is smokey, creamy and a flavorful dip that you can make with very little preparation! It’s a tasty appetizer or snack dish that takes 5 minutes to prepare and 45 minutes to smell the eggplant roasting in …
From feelgoodfoodie.net


OVEN ROASTED BABA GANOUSH - THE STAY AT HOME CHEF
oven-roasted-baba-ganoush-the-stay-at-home-chef image
Preheat an oven to 400 degrees F. Lightly grease a baking sheet. 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 …
From thestayathomechef.com


HOW TO MAKE THE BEST BABA GANOUSH - FOODIECRUSH.COM
Preheat the oven to 450°F. Use a sharp knife to poke a few holes in the skin of the eggplant so the skin doesn't burst while roasting. Place the eggplants on a baking sheet lined with foil and roast for 30 minutes or more, turning once, until the skin is blistered and the inside is very soft. Remove from the heat.
From foodiecrush.com


EASY BABA GANOUSH RECIPE - LITTLE SUNNY KITCHEN
2018-09-23 Instructions. Roast the eggplant by placing it directly over the flame on your stove top. Roast it for about 15 minutes by turning it from side to side until the skin is burnt and the pulp is soft and tender. Once the eggplant is roasted, peel off the skin then mash it using a fork or a potato masher.
From littlesunnykitchen.com


SERIOUSLY, THE ONLY BABA GANOUSH RECIPE YOU’LL EVER NEED
2020-12-15 Preheat oven to 450F and line two baking sheets with foil. Drizzle a bit of olive oil on each sheet to prevent the eggplants from sticking. Cut eggplants into ½ inch rounds and place them flat on the baking sheets. Drizzle the tops with olive oil, which will help …
From sliceofjess.com


EASY BABA GANOUSH - SIMPLY DELICIOUS
2020-12-17 Once cooked, remove from the heat and allow to cool for 15 minutes. Make the Baba Ganoush: Scoop the cooked eggplant flesh into a blender or food processor and discard the charred skin. Add tahini, lemon juice, garlic, salt and pepper and blend until smooth. Taste and stir in more salt, pepper or lemon juice if necessary.
From simply-delicious-food.com


BABA GANOUSH RECIPE (25 MINUTES!) | MINIMALIST BAKER RECIPES
2013-09-19 Instructions. Preheat oven to high broil (or medium if you have the ability) and position a rack at the top of the oven. Slice your eggplant into 1/4 inch rounds and sprinkle with sea salt and place in a colander in the sink to drain any excess liquid. After 10 …
From minimalistbaker.com


BABAGANNUS - BEST TURKISH BABA GHANOUJ RECIPE
2020-03-19 Roast 2 red peppers and 5 eggplants, peel and crush them. Finely chop you medium onion and fry in a pan where you add a little oil. Add 1 tablespoon of pepper paste and black pepper, red pepper, salt spices. Mix onions and crushed eggplants, finely chopped tomatoes and parsley in a deep bowl. Add lemon juice, olive oil, salt and crushed garlic ...
From turkishfoodchef.com


BABA GHANOUJ | RICARDO
With the rack in the middle position, preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper. Place the eggplant cut side down on the baking sheet. Roast until the flesh is very tender and pulls away easily from the skin, about 1 hour depending on the eggplant’s size. Let cool. Meanwhile, cut the tips off the garlic cloves.
From ricardocuisine.com


LEBANESE BABA GHANOUSH (BABA GHANNUJ) – TASTY MEDITERRANEO
2016-09-20 Mix the peeled and crushed garlic cloves and the salt in a mortar and pestle until you get a paste. Add the tahini and the lemon juice and mix well. Pour the garlic, tahini and lemon mix into the bowl with the mashed aubergine and mix it all well until combined. Pour on a serving plate and sprinkle with parsley, mint and pomegranate seeds.
From tastymediterraneo.com


BABA GHANOUJ {BABA GANOUSH} - ERREN'S KITCHEN
2021-05-10 Step By Step Instructions. Keeping the head intact, using a sharp knife, slice off the top of the garlic, exposing the tops of the cloves and on a sheet of foil. Drizzle liberally with olive oil. Season with salt, pepper, wrap the foil up around the garlic, place in …
From errenskitchen.com


BABA GANOUSH RECIPE - LOVE AND LEMONS
2019-08-05 Place the flesh in a strainer over a bowl and let stand for 20 minutes to remove excess water. Place the eggplant flesh, tahini, lemon juice, olive oil, garlic, and salt in a food processor and pulse until smooth. Transfer to a serving dish, sprinkle with chopped parsley, smoked paprika, and …
From loveandlemons.com


THE BEST BABA GANOUSH RECIPE! - GIMME SOME OVEN
2020-08-10 Roast the eggplant and garlic. Heat oven to 450°F and line a large baking sheet with parchment paper. Slice the eggplants in half lengthwise and poke the purple skins with a fork a few times, then brush the exposed white flesh of the eggplants and …
From gimmesomeoven.com


THE BEST BABA GANOUSH RECIPE - SERIOUS EATS
2020-04-15 Directions. If Using a Grill (recommended): Preheat a gas or charcoal grill to medium heat and place eggplants directly over heat source. Cook, turning occasionally with tongs, until eggplants are completely tender and well charred on all sides, 30 to 40 minutes. Wrap with foil and let rest 15 minutes.
From seriouseats.com


BABA GANOUSH | VEGETABLE RECIPES | JAMIE OLIVER RECIPES
Using oven gloves, remove the aubergine from the oven, then leave aside to cool. Peel and roughly chop the garlic, then place in a food processor. Add the tahini, chilli powder (if using), cumin, 2 tablespoons extra virgin olive oil and the aubergine, discarding the skin. Cut the lemons in half. Squeeze in the juice, using your fingers to catch ...
From jamieoliver.com


BABA GHANOUSH RECIPE - HOW TO MAKE BABA GHANOUSH - DELISH
2020-04-23 Season with salt and pepper and wrap in foil. Pierce eggplants all over with a fork. Place eggplants and garlic on a large baking sheet and place in oven. Broil, turning occasionally, until ...
From delish.com


BABA GHANOUJ - SIMPLY LEBANESE
2021-06-15 Cut open the eggplants and peel off the skin. Feel free to remove some of the seeds from the flesh if you prefer less seeds in your baba ghanouj. Add all the flesh to a large bowl. Crush the garlic cloves with a mortar and pestle until smooth. Using the pestle, mash the eggplant a …
From simplyleb.com


THE BEST BABA GANOUSH RECIPE - SKINNYTASTE
2020-07-06 Instructions. 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.
From skinnytaste.com


BEST BARIATRIC RECIPES
BE recipes are written to professional standards - many published in 'Before and After', the best selling bariatric book by founder Susan Maria Leach, nominated …
From bariatriceating.com


EASY BABA GANOUSH - SPEND WITH PENNIES
2019-07-02 Instructions. Preheat oven to 400°F. Poke eggplant with a fork and bake until tender about 45-50 minutes. Cool and peel the eggplant. Place eggplant, tahini, lemon juice and garlic into a food processor or blender. Process until smooth. Stir in parsley & salt.
From spendwithpennies.com


BABA GANOUSH RECIPE - DAVID LEBOVITZ
2008-07-29 a half bunch picked flat-leaf parsley or cilantro leaves. Preheat the oven to 375F (190C). Prick each eggplant a few times, then char the outside of the eggplants by placing them directly on the flame of a gas burner and as the skin chars, turn them until …
From davidlebovitz.com


THE BEST BABA GANOUSH RECIPE - THE COOKING FOODIE
2021-03-31 DIRECTIONS. Preheat oven to 450F (225C). Line a baking tray with parchment paper or with a foil. Pierce the eggplants with a fork, place them on the baking sheet and roast them for 40-50 minutes, or until it is soft and collapses to the touch. Remove from the oven and allow to cool.
From thecookingfoodie.com


BABA GANOUSH - JO COOKS
2020-12-29 How to Make Baba Ganoush. Prep the oven: Preheat your oven to 375°F. Prep the eggplants: Prick the eggplants with a fork in several place. Place the eggplants on a baking sheet and cook for about 45 minutes until the skin blackens and blisters. Alternatively you can also place them on …
From jocooks.com


BABA GANOUSH RECIPES | BBC GOOD FOOD
Gluten & dairy-free recipes; Health guides. Back to Health; Hayfever advice; Seasonal allergy tips; Heatwave food tips; Staying cool in the heat; How to keep cool at night; Fitness & lifestyle. Back to Health; Healthy Diet Plan - NEW; Best gluten-free breads; Hay fever natural remedies; Best vegan cheese; Best healthy meal boxes; See more ; Inspiration. Back to Main menu; Family ideas. Back to ...
From bbcgoodfood.com


WHAT TO EAT WITH BABA GANOUSH [11 EASY RECIPE IDEAS]
2022-05-11 Grilled Flatbread. Grilled bread is the perfect accompaniment for a dip such as baba ganoush. While traditionally, pita bread is the type of bread used in a meze platter, you can use a flatbread of your choice to scoop up the dip or form wraps. …
From theeatdown.com


THE BEST BABA GANOUSH RECIPE LOADED WITH ROASTED VEGETABLES
2021-04-30 Make the baba ganoush: In a food processor, combine the olive oil, pomegranate juice, tahini, yogurt, garlic, and salt. Process until well combined, about 30 seconds. Add the peeled eggplant and process or pulse until almost smooth, leaving a little texture. Stir …
From tarateaspoon.com


BABA GANOUSH RECIPE (GHANOUSH) - AMIRA'S PANTRY
2019-04-12 Baba Ghanoush. Eggplants roasted over open flame, scooped and then mashed wuth tahini, garlic, lemon juice, oil and a handful of spices. Serve chilled, warm or room temperature. 4.89 from 9 votes. Print Pin Rate. Cook Mode Prevent your screen from going dark.
From amiraspantry.com


BABA GHANOUSH! - THE PIONEER WOMAN
2009-10-02 IMPORTANT: Prick the surface of each eggplant several times with the tines of a fork. On the grill or under the broiler (set to high) blacken/char the eggplant for 25 minutes or so. You want the skin to be completely shriveled and dark, and the eggplant almost fall-apart tender. Just when you think it’s shriveled, let it go another five minutes.
From thepioneerwoman.com


TRADITIONAL BABA GHANOUSH – I LOVE ARABIC FOOD
Set the eggplant aside to cool for a few minutes. 2. Peel the skin off with your fingers and cut away the stem end. 3. Place the eggplant in a mixing bowl. Combine the eggplant, garlic, salt, tahini, olive oil and lemon juice. Taste and adjust the seasoning (salt, lemon juice). 4.
From ilovearabicfood.com


Related Search