Super Easy Baba Ghanouj Ricardo Larrivée Recipes

SUPER EASY BABA GHANOUJ (RICARDO LARRIVéE)

Super Easy Baba Ghanouj (Ricardo Larrivée) image

This 3 main ingredients recipe is full of flavour, without the use of tahini, which isn't always easy to find. Also, make sure that you fully roast the garlic or it will be overwhelming. This recipe is from Canadian chef Ricardo Larrivée. Enjoy!

Provided by Nif_H

Categories Lunch/Snacks

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 4

Ingredients

1 large eggplant, cut in half lengthwise
1 head garlic, unpeeled
2 tablespoons olive oil
salt and pepper, to taste (optional)

Steps:

With the rack in the middle position, preheat the oven to 350°F Line a baking sheet with parchment paper.
Place the eggplant cut side down on the baking sheet. Roast until the flesh is very tender and pulls away easily from the skin, about 1 hour depending on the eggplant's size. Let cool.
Meanwhile, cut the tips off the garlic cloves. Place the cloves in a square of aluminum foil. Fold up the edges of the foil and crimp together to form a tightly sealed packet. Roast alongside the eggplant until tender, about 20 minutes. Let cool. Purée the cloves by pressing them through a garlic press.
Using a spoon, scoop the flesh from the eggplant and place it in the bowl of a food processor. Add the garlic purée and oil. Process until smooth. Season with salt and pepper.
Serve with mini pitas.

Nutrition Facts : Calories 76.6, Fat 4.7, SaturatedFat 0.7, Sodium 3.6, Carbohydrate 8.5, Fiber 3.3, Sugar 2.2, Protein 1.6

BABA GANOUSH

Baba Ganoush image

Provided by Michael Symon : Food Network

Categories appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 whole globe eggplants
1/2 large head garlic, 6 to 8 cloves, skin on
Juice of 2 lemons, plus more as needed
1 1/2 teaspoons kosher salt, plus more as needed
1/2 cup tahini
1/2 cup ice water
Extra-virgin olive oil, for serving

Steps:

Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
Prick the eggplants all over the surface with a fork. Place on the direct heat side of the grill or directly on to the coals, close the lid of the grill and char on all sides, turning once the skin begins to darken and crack, about 5 minutes per side. When the eggplants have softened through, remove to a resealable bag and allow to steam for a few minutes. When cool enough to handle, peel the eggplants and discard the skin and most of the seeds.
In the meantime, make the tehina. Break up the garlic cloves into a blender or food processor, leaving them in their papery skins. Add the lemon juice and salt and blend into a pulpy purée. Press the mixture though a strainer set over a bowl containing the tahini. Whisk to combine; the mixture will thicken and seize up. Whisk in the ice water, smoothing out into a loose sauce.
Add the cleaned eggplant to a blender or food processor while still warm. Pour in all the tehina and blend until smooth. Taste and adjust the seasoning, adding more salt and lemon juice if needed. Serve with olive oil drizzled over the top.

BABA GHANOUSH

Baba Ghanoush image

A roasted eggplant dip or spread. Delicious served with pita or vegetables, alongside hummus or on its own!

Provided by Becky

Categories Side Dish Vegetables Eggplant

Time 3h45m

Yield 12

Number Of Ingredients 7

Ingredients

1 eggplant
¼ cup lemon juice
¼ cup tahini
2 tablespoons sesame seeds
2 cloves garlic, minced
salt and pepper to taste
1 ½ tablespoons olive oil

Steps:

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.
Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.

Nutrition Facts : Calories 66 calories, Carbohydrate 4.6 g, Fat 5.2 g, Fiber 2.2 g, Protein 1.6 g, SaturatedFat 0.7 g, Sodium 7 mg, Sugar 1.2 g

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