Spicy Baba Ganoush Eggplant Dip Recipes
SPICY BABA GANOUSH EGGPLANT DIP
Spicy Baba Ganoush (Eggplant Dip) - with red pepper and sriracha, this appetizer is for you spicy food lovers!
Provided by Kelly @ Trial and Eater
Categories Appetizer
Time 15m
Number Of Ingredients 9
Steps:
- Slice the eggplant into 1/2 inch pieces. Drizzle with olive oil and cook on the grill or in oven under high broil for 5 minutes. Flip and cook another 5 minutes. After cooling, remove eggplant skin.
- In a food processor, add eggplant flesh, garlic, tahini, lemon juice and salt and combine.
- Add more olive oil as needed to reach desired consistency, and top off with red pepper and sriracha.
- Serve with crackers, carrots or your favorite dippers.
Nutrition Facts : Calories 351 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 26 grams fat, Fiber 8 grams fiber, Protein 5 grams protein, SaturatedFat 4 grams saturated fat, Sodium 607 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 21 grams unsaturated fat
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
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SPICY BABA GANOUSH - PEPPERSCALE
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Servings 10Total Time 20 minsEstimated Reading Time 2 mins
- In a large mixing bowl, combine the eggplant, tahini, garlic, lemon juice, cumin, and cayenne pepper. Use a fork to mash the eggplant until smooth.
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5/5 (6)Total Time 15 minsEstimated Reading Time 5 mins
- Add the sliced garlic and allow the eggplant and garlic to cook for another 4-5 minutes until the eggplant is well done and soft. Remove from heat and place in a small bowl.
- Remove the skin off the edges of the eggplant. Add 2 tablespoons tahini sauce, 1 teaspoon red pepper flakes, 1 tsp salt, 1/4 teaspoon back pepper, and 1 teaspoon lime juice. Mix with a fork or blend in a food processor until everything is well combined and creamy.
GRILLED SPICY AND CHUNKY BABA GHANOUSH EGGPLANT DIP
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- Peel one eggplant, stem, and cut into 1/2-inch thick slices lengthwise. Pierce skin of second eggplant with a fork all over.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Season eggplant slices with salt and brush with oil. Grill eggplant slices over hot side of grill until browned, about 4 minutes. Flip slices over and continue to grill until second side has browned and eggplant has softened, about 4 minutes more. Transfer eggplant slices to a cutting board and cut into 1/2-inch dice. Set aside.
- Place second, whole eggplant on cool side of grill. Cover and cook until skin darkens and wrinkles and eggplant is uniformly soft when pressed with tongs, about 45 minutes, turning halfway through for even cooking. Remove eggplant from grill and let sit until cool enough to handle, 5-10 minutes.
- Set a fine mesh strainer over bowl or in sink. Trim top off whole eggplant and cut eggplant lengthwise. Use a spoon to scoop out pulp from skin and place pulp in strainer; discard skin. Let pulp drain for 3-5 minutes.
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