Grilled Beet Baba Ghanoush Recipes

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GRILLED BABA GANOUSH



Grilled Baba Ganoush image

Grilling the eggplant gives this recipe a hint of smokiness that adds to the flavor. Serve with pita chips and mixed veggies if desired.

Provided by Soup Loving Nicole

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 1h10m

Yield 6

Number Of Ingredients 9

2 large eggplant
3 tablespoons tahini
3 tablespoons lemon juice
3 cloves garlic, minced
2 teaspoons salt
¾ teaspoon smoked paprika
½ teaspoon cumin
3 tablespoons chopped fresh parsley
¼ cup extra virgin olive oil

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Using a fork, poke holes in the eggplant so steam will be able to release during cooking.
  • Place eggplant on the preheated grill. Grill until skins are charred, about 30 minutes, turning occasionally. Transfer to a baking pan, cover, and let steam for 10 minutes.
  • Using your hands, carefully remove the stem and the skin; the skin should be split open and peel off easily. Discard the skin and place flesh in a colander; let drain for 20 minutes. Press out any remaining moisture with paper towels.
  • Place eggplant in a food processor. Add tahini, lemon juice, garlic, salt, smoked paprika, and cumin. Pulse until smooth. Add parsley and olive oil and pulse until oil is incorporated.

Nutrition Facts : Calories 189.4 calories, Carbohydrate 16 g, Fat 13.9 g, Fiber 8.6 g, Protein 3.8 g, SaturatedFat 2 g, Sodium 790.1 mg, Sugar 5.6 g

GRILLED MIDDLE EASTERN BABA GHANOUSH



Grilled Middle Eastern Baba Ghanoush image

Provided by Tyler Florence

Categories     appetizer

Yield about 2 cups

Number Of Ingredients 10

2 medium eggplants, about 1 pound total
4 garlic cloves, coarsely chopped
1/4 cup tahini (sesame seed paste)
1 lemon, juiced
1 handful fresh flat-leaf parsley, coarsely chopped
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
2 tablespoons chopped roasted pistachios, for garnish
Pita bread, cut into wedges, for dipping

Steps:

  • Pierce the eggplants in a few places with a fork, so steam has somewhere to go when you cook them.
  • For a smoky flavor that will add depth to the finished dish, grill the eggplants on a very hot, oiled grill pan (or barbecue) until the skins are wrinkled and black, and the eggplants shriveled and soft; turning often. (If you prefer, roast the eggplants in a preheated 400 degree F oven for 30 minutes.)
  • When the eggplants are cool enough to handle, split them open and scoop out the flesh, discarding the skin and as many seeds as possible.
  • In a food processor, combine the garlic, tahini, lemon juice and parsley; puree until smooth. Add the eggplant flesh; season with cumin, salt, and pepper; pulse several times to make a thick, coarse puree. Pour in the oil and pulse again to incorporate. Taste and adjust seasoning, as needed. Pour into a serving bowl and garnish with chopped pistachios. Serve with pita wedges for dipping.

GRILLED BABA GANOUSH



Grilled Baba Ganoush image

Baba ganoush is a classic Levantine eggplant and tahini dip that is beloved throughout the Middle East. The main variations are whether yogurt is included (it's generally added to smooth out the flavor of the garlic) and how the eggplant is cooked. Our version calls for grilling the eggplant and skipping the yogurt to allow the charred smoky flavor to really shine.

Provided by Food Network Kitchen

Time 40m

Yield 4 to 6 servings (about 6 cups)

Number Of Ingredients 8

2 tablespoons olive oil, plus more for the grill grates
2 pounds eggplant (about 4)
1/4 cup tahini
3 tablespoons lemon juice (from about 1 lemon)
3 cloves garlic, minced
Kosher salt
Sumac, for sprinkling, optional
Fresh pita, for serving

Steps:

  • Preheat a grill to medium high and brush the grates with olive oil.
  • Pierce each eggplant all over 5 to 6 times to prevent splitting and help the interior cook all the way through. Place on the grill and cook, turning them every 5 minutes to make sure they're charred equally on all sides, until the flesh is very soft when pierced with the tip of a paring knife, 25 to 35 minutes (see Cook's Note). Transfer to a cutting board and let cool for 5 minutes.
  • Peel each eggplant under cold running water, then return it to the cutting board. Finely chop the flesh and transfer it to a large bowl. Add the tahini, lemon juice, garlic and 1 teaspoon salt and mix well. Taste and add more salt, if needed.
  • Transfer the baba ganoush to a serving bowl and make divots in it using a spoon. Drizzle with the 2 tablespoons olive oil and sprinkle some sumac on top if using. Serve with pita. The baba ganoush will keep in an airtight container in the refrigerator for up to 4 days.

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

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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