Easy Baba Ganoush Recipes

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.

EPIC BABA GANOUSH

Steps:

• 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 sides lightly with olive oil. Place them in the prepared pan with the halved sides down.
• Roast the eggplant until the interior is very tender throughout and the skin is collapsing, about 35 to 40 minutes (this might take longer if you are using 1 large eggplant). Set the eggplant aside to cool for a few minutes. Flip the eggplants over and scoop out the flesh with a large spoon, leaving the skin behind.
• Place a mesh strainer over a mixing bowl, then transfer the flesh to the strainer and discard the skins. Pick out any stray bits of eggplant skin and discard. You want to remove as much moisture from the eggplant here as possible, so let the eggplant rest for a few minutes and shake/stir the eggplant to release some more moisture.
• Discard all of the eggplant drippings, drain and wipe out the bowl, and dump the eggplant into the bowl. Add the garlic and lemon juice to the eggplant and stir vigorously with a fork until eggplant breaks down. Add the tahini to the bowl and stir until it's incorporated. While stirring, slowly drizzle in the olive oil. Continue stirring until the mixture is pale and creamy, and use your fork to break up any particularly long strings of eggplant.
• Stir in the parsley, salt and cumin. Season to taste with more salt (I usually add another 1/4 teaspoon) and more lemon juice, if you'd like a more tart flavor.
• Transfer the baba ganoush to a serving bowl and lightly drizzle olive oil on top. Lastly, sprinkle parsley and smoked paprika on top. Serve with accompaniments of your choice. It's also great on sandwiches!

BABA GANOUSH

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.

BABA GANOUSH RECIPE

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!

BABA GANOUSH

Steps:

• Preheat the oven to 180C/350F/gas 4.
• On a chopping board, cut the aubergines in half lengthways.
• Score the flesh sides in a crisscross pattern, making sure you don't cut through the skins.
• Drizzle with 2 tablespoons olive oil, then toss to coat.
• Arrange on a baking tray, flesh-side facing up, then bake in the oven for around 45 minutes, or until soft.
• 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 any pips.
• Secure the lid and blitz to a nice thick dip.
• Have a taste and add a tiny pinch of salt and pepper, if you think you think it needs it.
• Transfer to a bowl, to serve.

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.

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.

EASY BABA GANOUSH

Steps:

• 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. Top with olive oil and crushed red pepper.

BABA GANOUSH

Steps:

• 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 the unpeeled garlic cloves with 1 tablespoon of the olive oil. Place the eggplants flesh-side-down on the baking sheet along with the unpeeled garlic cloves. Roast everything together for 20 minutes*, then remove the garlic cloves and set them aside to cool. Return the sheet of eggplants to the oven and continue roasting for 25-35 more minutes, until the eggplants have collapsed and the flesh is completely soft and tender. (Cooking time will depend on the size of your eggplants and garlic cloves.) Transfer the baking sheet to a wire cooling rack and let the eggplants rest flesh-side-down, undisturbed, for about 20 minutes so that the eggplant flesh can continue to steam inside of its skins.
• Once the eggplant has cooled a bit, use a spoon to scoop out the soft flesh and transfer it to a large fine-mesh strainer. Use the spoon to gently press and strain out the excess water over the sink, then transfer the flesh to a large mixing bowl.
• Peel the roasted garlic and add it to the mixing bowl. Use a fork to stir and gently mash the eggplant and roasted garlic until they reach a smooth-yet-slightly-chunky consistency. Add in the remaining 2 tablespoons olive oil, tahini, lemon juice, salt, cumin, and a tablespoon or two of chopped fresh parsley, and stir until combined.
• Taste and season with extra salt, if needed.
• Serve immediately, topped with an extra drizzle of olive oil and sprinkled with some extra parsley and a pinch of sumac. Leftovers can be refrigerated in a sealed container for up to 3-4 days.