TRADITIONAL BABA GHANOUSH
A traditional recipe for this eggplant dip. It consists of baked eggplant with garlic, lemon juice, and tahini sauce. Dip into this with pita bread and you have yourself a delicious-and-light appetizer.
Provided by IMANKAY
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 50m
Yield 3
Number Of Ingredients 8
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.
Nutrition Facts : Calories 96.5 calories, Carbohydrate 5.3 g, Fat 8.7 g, Fiber 1.9 g, Protein 1.9 g, SaturatedFat 1.2 g, Sodium 11.6 mg, Sugar 0.2 g
JAPANESE EGGPLANT BABA GHANOUJ RECIPE
Big, crisp flatbread fragrant with warm spices. A trio of fabulous dips -- fresh fava "hummus" garnished with a dollop of Lebanese yogurt and sprinkled with sumac; a rich, ripe-flavored cherry tomato confit; smoky-tasting baba ghanouj topped with spicy harissa. A whole new world of flavor has just opened up. It's enough to make you forget bread and olive oil.Rather than something just to hold you over until the first course, fantastic flatbreads -- brightly seasoned and richly textured -- are raising the bar for restaurant bread. Appearing on menus from downtown to the Westside, these flatbreads are showpieces flavored with intriguing spices and herbs, served hot from the oven with a bubbly crust or crispy edges.Even better , they often come with an array of dips and sides. Why did we settle for white bean puree for so long?And best of all, these flatbreads and their snazzy sides are great to make at home, where they mix and match marvelously.Lucques and A.O.C. chef Suzanne Goin is a big fan of flatbread. "I love it as the bread for scooping up purees and messy salads," she says. At Lucques, Goin recently served up a fabulous harissa-spiced lamb tartare with a stack of grilled cumin flatbreads. She also likes to use the grilled bread with a meze plate. Her small, round flatbreads are just crisp enough on the outside, then give way to tenderness.Goin makes her flatbreads with a simple leavened dough that she also uses for grilled pizzas. Seasoned liberally with cumin and coriander, fresh mint and parsley, the breads are cooked on the floor of Lucques' pizza oven -- though you can do this at home easily in a very hot cast-iron pan."I like that rustic look and the different textures that result," Goin says, also noting that the North African flavors seemed to make a flatbread just "the right vehicle to eat on."Flatbreads also are turning up at downtown's recently opened Tiara Cafe, where chef Fred Eric offers a fabulous "bubble bread" with an array of Middle Eastern-inspired dips. His bread is flatter than Goin's, with huge, crisped air pockets -- the bubbles that give it its name -- that are the product of intense heat on the thinly rolled dough. The crunchy bread is the perfect medium for the dips that accompany it, such as that fava bean hummus , baba ghanouj with harissa, and cherry tomato confit.At Ford's Filling Station in Culver City, chef Ben Ford is so taken with flatbreads that he has three of them on his menu. "What I like about flatbreads is the flexibility," says Ford, noting that he chose them instead of pizza because people have more specific expectations of pizza. "If I'm going to be innovative," he says, "I don't want to be in the same sentence as Wolfgang Puck."To keep the breads thin, Ford proofs the dough very slowly, then bakes them twice, first for a few minutes plain, then again after topping them. Ford's flatbreads are thin and crisp, more like a cracker than a pizza -- and nobody's missing the pepperoni either. They're topped with duck confit and candied leeks, or four cheeses and fresh tomatoes and oregano -- or his fabulous white shrimp and white bean hummus.VariationsBut if you don't have the time to make a risen dough, use kitchen scissors to cut store-bought lavash triangles, and crisp it in a 350 degree oven. Stack them into an arrangement Frank Gehry would approve of -- and pair them with whatever snazzy dip or sauce you have on hand. You might take a cue from Citron, the restaurant in the Viceroy hotel in Palm Springs. Slice roasted, peeled red and yellow peppers into a thick julienne, marinate them overnight in lemon-infused olive oil, add halved cherry tomatoes, halved kalamata olives and cubes of good feta, then drizzle on a little more lemon oil and minced chives. Serve it with the oven-crisped lavash and some hummus.Or mix it up, serving other dips. The possibilities are endless.
Provided by Amy Scattergood
Categories VEGETARIAN, APPETIZERS
Time 1h15m
Yield Serves 16
Number Of Ingredients 5
Steps:
- Heat the oven to 350 degrees. Split the eggplants in half lengthwise and place them on a parchment-lined baking sheet.
- Bake about 45 minutes to 1 hour until very soft. Cool, then scrape the flesh and discard the skin. With a knife (a food processor breaks it down too much), finely chop the eggplant to a fine texture.
- Stir in the salt, pepper and sesame oil. Cover and refrigerate until serving. Spoon into ramekins and top with harissa.
EGGPLANT DIP (BABA GHANOUSH)
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
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.
CLASSIC BABA GHANOUSH
Provided by Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375F. Cut each eggplant in half vertically and place on sheet pan. Drizzle with about 1 tablespoon olive oil and season with salt and pepper. Roast for 40-45 minutes until very soft.
- Let eggplants cool before handling. Scoop eggplant flesh out of skins into bowl of a food processor. Add lemon juice, tahini, garlic, olive oil and salt and pepper. Process until smooth. Serve with pita bread or pita chips.
BABA GHANOUJ (ROAST EGGPLANT PUREE)
This recipe is from sallybernstein.com. I had this for the first time a few months ago and have been looking for a recipe.
Provided by Lavender Lynn
Categories Vegetable
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Split the eggplant lengthwise; brush them with 1 T of the olive oil. Place the eggplant cut-side down on a sheetpan and roast at 450°F for 20-30 minutes or until the eggplant is very soft. Allow the eggplant to cool to room temperature.
- When they are at room temperature scoop out the flesh of the eggplant with a spoon and discard the skins. Place the flesh of the eggplant in a colander to drain for about 20 minutes.
- Place the drained eggplant in a food processor along with the lemon juice, tahini, garlic, salt, cayenne pepper, ground cumin and the remaining tablespoon of olive oil. Puree until the mixture is smooth and thick. Refrigerate at least 1 hour before serving.
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GRILLED EGGPLANT BABA GHANOUSH RECIPE | BON APPéTIT
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3.1/5 (32)Author Chris MoroccoServings 2Total Time 1 hr 10 mins
- Prepare a grill for medium-high heat; lightly oil grate. Grill eggplant, turning occasionally, until skin is charred and flesh is fork-tender, 25–35 minutes. (Alternatively, you can tuck vegetables into coals left over from grilling something else. Wait until charcoal is completely covered with ash and no black spots remain. Shake grill to knock excess ash off coal, then rake them around and pile them up around vegetables.) Let cool slightly.
- Halve eggplant, scoop flesh into a colander set over a bowl, and let drain at least 15 minutes and up to 1 hour; discard liquid.
- Pulse eggplant along with lemon juice, tahini, and garlic in a food processor until smooth; season with salt and pepper.
BABA GHANOUJ RECIPE - SAM MOGANNAM - FOOD & WINE
From foodandwine.com
Servings 3.5Total Time 35 mins
- Preheat the broiler. Set the eggplants on a large baking sheet and rub with 1 1/2 tablespoons of the olive oil. Broil 8 inches from the heat for about 15 minutes, turning them every 5 minutes, until charred all over and soft inside. Transfer the eggplants to a large bowl and let cool.
- Discard the stems and peel the eggplants. Coarsely chop one-third of the eggplant. Put the remaining eggplant in a food processor. Add the remaining 1/4 cup of olive oil and the lemon juice, tahini, garlic, cayenne pepper and 2 teaspoons of salt and puree until smooth. Transfer to a medium bowl and fold in the chopped eggplant. Garnish with the chopped parsley and serve.
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