GRILLED BABA GANOUSH
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
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
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.
SPICY BABA GANOUSH ON THE GRILL
Grilling the eggplant adds smokiness that pairs nicely with the heat of the red pepper flakes in this baba ganoush recipe. Serve with pita chips and raw veggies.
Provided by Soup Loving Nicole
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 1h10m
Yield 6
Number Of Ingredients 10
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, za'atar, crushed red pepper, salt, paprika, and garlic. Pulse until smooth. Add olive oil and parsley; pulse until oil is incorporated. Garnish with additional crushed red pepper flakes and parsley if desired.
Nutrition Facts : Calories 191.8 calories, Carbohydrate 16.6 g, Fat 14 g, Fiber 8.9 g, Protein 3.9 g, SaturatedFat 2 g, Sodium 402.4 mg, Sugar 5.6 g
CHEF JOHN'S BABA GHANOUSH
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
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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