Chef Johns Baba Ghanoush Recipes

BABGANOUSH-HUMMUS PASTA

Babganoush-Hummus Pasta image

A few months ago I started cooking with whole wheat pasta because I was working on family-friendly recipes for a charity cookbook. Whole wheat pastas are loaded with protein and fiber so it's a really easy way to help kids get more of both. I tried some whole wheat spaghetti for John and me one night. The preparation was simple -- just 10 shallots and cheese dressed it -- but from the first nutty-delicious bite I was hooked! The earthy, nutty flavor of chickpeas is a natural complement as well. Here I let a couple of dip-n-spread favorites inspire a hearty vegetarian sauce.

Provided by Rachael Ray : Food Network

Categories main-dish

Time 43m

Yield 4 servings

Number Of Ingredients 15

Ingredients

Salt
1 pound whole wheat penne
1/4 cup EVOO - Extra Virgin Olive Oil
4 cloves finely chopped or grated garlic
1 medium eggplant, peeled and chopped
1 (15-ounce) can chickpeas, drained
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon crushed red pepper flakes
Freshly ground black pepper
1 lemon, zested
1 cup vegetable stock
2 to 3 tablespoons tahini paste
1/2 cup coarsely chopped flat-leaf parsley
1/4 cup toasted pine nuts

Steps:

Heat a large pot of water to a boil, salt water and cook pasta to al dente.
While water boils heat extra-virgin olive oil in a deep skillet over medium heat. Add garlic and cook 1 to 2 minutes then add the eggplant and chick peas and stir to coat. Season the chick peas and eggplant with cumin, coriander, red pepper flakes, salt and pepper, cover with lid and allow to cook for about 10 minutes. Stir in lemon zest and continue to cook until eggplant has broken down, about another 5 to 10 minutes.
Remove the vegetables from the pan and place into a food processor fitted with blade attachment. Add the vegetable stock and tahini paste and process until a sauce consistency. Add the sauce back to the saucepan and heat over low heat until ready to serve.
Add a ladle of starchy cooking liquid to the sauce, drain pasta and toss pasta with chickpea-eggplant sauce 1 minute then top with parsley and pine nuts. Place into a serving dish.

CHEF JOHN'S BABA GHANOUSH

Chef John's Baba Ghanoush image

No matter what you're grilling this summer, chances are good you're going to have more hot coals than food to cook on it, which makes baba ghanoush the perfect post-barbecue recipe. This is a wonderfully savory yet refreshing vegetable dip.

Provided by Chef John

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 4h5m

Yield 12

Number Of Ingredients 10

Ingredients

4 large Italian eggplants
2 cloves crushed garlic
2 teaspoons kosher salt, or to taste
1 lemon, juiced, or more to taste
3 tablespoons tahini, or more to taste
3 tablespoons extra-virgin olive oil
2 tablespoons plain Greek yogurt
1 pinch cayenne pepper, or to taste
1 leaf fresh mint, minced
2 tablespoons chopped fresh Italian parsley

Steps:

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Prick the surface of the skin of eggplants several times with the tip of a knife.
Place eggplants directly on grill. Turn frequently with tongs while skin chars. Cook until eggplants have collapsed and are very soft, 25 to 30 minutes. Transfer to a bowl and cover tightly with aluminum foil and allow to cool, about 15 minutes.
When eggplants are cool enough to handle, split them in half and scrape flesh into a colander placed over a bowl. Drain 5 or 10 minutes.
Transfer eggplant to mixing bowl. Add crushed garlic and salt; mash until creamy but with a little texture, about 5 minutes. Whisk in lemon juice, tahini, olive oil, and cayenne pepper. Stir in yogurt.
Cover bowl with plastic wrap and refrigerate until completely chilled, 3 or 4 hours. Taste to adjust seasonings. Stir in mint and parsley.

Nutrition Facts : Calories 110.8 calories, Carbohydrate 14.5 g, Cholesterol 0.2 mg, Fat 5.9 g, Fiber 8.1 g, Protein 3.1 g, SaturatedFat 0.9 g, Sodium 331.1 mg, Sugar 5.6 g

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