Eggplant Dip Baba Ghanoosh Recipes

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EGGPLANT DIP (BABA GHANOUSH)



Eggplant Dip (Baba Ghanoush) image

This Eggplant Dip (Baba Ghanoush) recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America.

Provided by David Kamen

Categories     Condiment/Spread     Side     Roast     Vegetarian     Eggplant     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 7

2 to 3 medium eggplants (about 3 pounds total)
2 to 3 tablespoons olive oil
1/3 cup tahini
2 cloves garlic, peeled and crushed
Juice of 2 lemons (about 1/2 cup)
Kosher salt and freshly ground black pepper
N/A freshly ground black pepper

Steps:

  • 1. Preheat the oven to 450°F. Rub the outside of the eggplants with olive oil and place them in a roasting plan. Roast the eggplant until the skin has charred and the interior is tender, 15 to 20 minutes. Let cool.
  • 2. Peel and seed the cooled eggplant, roughly chop the flesh, and then transfer it to the bowl of a food processor.
  • 3. Into the processor bowl add the tahini, garlic, lemon juice, some salt and pepper to taste, and a few teaspoons of cold water. Process the mixture to a coarse paste, adding a bit more water as needed to allow the mixture to blend.
  • 4. Adjust the seasoning with salt and pepper to taste and serve.

BABA GANOUSH RECIPE (ROASTED EGGPLANT MIDDLE EASTERN DIP)



Baba Ganoush Recipe (Roasted Eggplant Middle Eastern Dip) image

Baba Ganoush Recipe is a quick and simple way to make dips for parties. It is a popular middle eastern dish made from smoked eggplants and mish mashed with olive oil and seasonings. The Baba Ganoush is most often eaten as a dip with khubz or pita bread, and is sometimes added to other dishes as well. If you are looking for more Dips here are some : Tzatziki Recipe - A Greek Yogurt Dip Cottage Cheese Dip Recipe with Pepper and Olives Beetroot Pesto Dip Recipe Served with Crackers

Provided by Archana Doshi

Time 40m

Yield Makes: 4 Servings

Number Of Ingredients 9

1 Brinjal (Baingan / Eggplant)
3 cloves Garlic , finely chopped
1 Lemon juice
2 tablespoons Tahini
3 sprig Parsley leaves , finely chopped
Salt and Pepper , to taste
Extra Virgin Olive Oil
Red Chilli powder , to taste
Pita chips , for dipping

Steps:

  • There are two ways to roast the eggplants for the Baba Ganoush Recipe
  • For the oven method: Preheat the oven to 200C. Prick the eggplants all over with a fork, this keeps the eggplant from exploding in the oven. Place on a baking sheet and roast until softened and the skin is crusty about 20 to 30 minutes. Remove from the oven and allow to cool.
  • Place the eggplant over the flame. Using a pair of tongs, turn every 5 minutes or so, until the entire surface of eggplant is charred and crispy, about 10 minutes. When you prick with a knife it will go in smoothly and would feel cooked. Don't worry if the eggplant deflates a little. Remove from the burner and place on a plate to cool.
  • Once the eggplant is cool enough to touch with your hands, carefully peel the charred skin off the eggplant. Discard the skin. Move the eggplant onto your chopping board, slice off the stem and discard. Using your knife, mince the flesh until almost smooth.
  • Into a mixing bowl, add in the minced eggplant, the chopped onions, garlic and parsley, 2 tablespoons of tahini. Stir to combine all the ingredients and finally add in a generous drizzle of olive oil and juice from one lemon, some freshly pounded black pepper and finally some salt to taste. Stir to combine all the ingredients well.
  • Transfer the Baba Ganoush to a serving bowl and garnish with more parsley.
  • The Baba Ganoush is most often eaten as a dip with khubz or pita bread, and is sometimes added to other dishes as well.

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