AIR FRYER BABA GANOUSH
Eggplant and garlic are roasted in the air fryer and then blended up into a rich, creamy baba ganoush dip that's a perfect party offering when served with pita chips.
Provided by Allrecipes
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- Sprinkle cut sides of eggplant with salt. Let stand for 20 to 30 minutes. Blot dry with paper towels.
- Preheat an air fryer to 400 degrees F (200 degrees C).
- Brush cut sides of eggplant with 1 tablespoon olive oil. Cut off the top 1/4 inch from the garlic bulb, exposing the cloves. Brush cloves with 1/2 tablespoon olive oil and wrap bulb in aluminum foil. Place eggplant and garlic in the air fryer basket.
- Cook in the preheated air fryer until eggplant and garlic are tender and eggplant is deep golden brown, 15 to 20 minutes. Remove and allow to cool, about 10 minutes.
- Scoop flesh from eggplant and place into the bowl of a food processor. Add tahini, lemon juice, 4 cloves of roasted garlic (reserve remaining roasted garlic for another use), remaining 4 tablespoons olive oil, cumin, and paprika; pulse to a moderately smooth consistency. Top with feta cheese, parsley, and lemon zest.
Nutrition Facts : Calories 214.6 calories, Carbohydrate 11.1 g, Cholesterol 2.8 mg, Fat 18.6 g, Fiber 4.3 g, Protein 3.7 g, SaturatedFat 3 g, Sodium 210.8 mg, Sugar 2.5 g
BABA GANOUSH - THE BEST IN THE WORLD!
Make and share this Baba Ganoush - the Best in the World! recipe from Food.com.
Provided by Mimi Bobeck
Categories Spreads
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Prepare a medium-hot fire in a charcoal grill.
- Preheat an oven to 375°F.
- Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire.
- Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.
- Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes.
- Remove from the oven, let cool slightly, and peel off and discard the skin.
- Place the eggplant flesh in a bowl.
- Using a fork, mash the eggplant to a paste.
- Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well.
- Season with salt, then taste and add more tahini and/or lemon juice, if needed.
- Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.
- Drizzle the olive oil over the top and sprinkle with the parsley.
- Place the olives around the sides.
- Serve at room temperature.
Nutrition Facts : Calories 103.6, Fat 7.3, SaturatedFat 1, Sodium 10, Carbohydrate 9.1, Fiber 4.1, Sugar 2.4, Protein 2.9
AIR FRYER BABA GANOUSH RECIPE
This air fryer baba ganoush recipe is incredibly versatile, so you can use it as a dip, spread, or dressing on foods such as vegetables, crackers, and bread.
Provided by Miriam Hahn,Mashed Staff
Categories appetizer
Time 26m
Number Of Ingredients 10
Steps:
- Cut the eggplant in half lengthwise, and sprinkle with salt.
- Place the eggplant halves in the air fryer, face up.
- Set the air fryer temperature to 400 F and the cook time to 20 minutes.
- When the eggplant is done cooking, let it cool for 10 minutes.
- Scoop out the cooked eggplant into a food processor, and add the salt, olive oil, tahini, garlic powder, cumin, smoked paprika, and lemon juice. Pulse until smooth.
- Top with feta cheese, red pepper flakes, and optional parsley and lemon zest.
Nutrition Facts : Calories 200 calories, Carbohydrate 13 g carbohydrates, Cholesterol 3 mg cholesterol, Fat 16 g fat, Fiber 6 g fiber, Protein 5 g protein, SaturatedFat 3 g saturated fat, ServingSize 0 g, Sodium 347 mg, Sugar 5 g, TransFat 0 g
BABA GANOUSH
Provided by Michael Symon : Food Network
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 7
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 GANOUSH
This is something my mother loves making, especially during the summer when she can put the eggplants on the grill. The best taste is when the skin of the eggplants char because that's when you get that smokey taste from the inside. I originally asked if I can post this but she thinks it's not much of a recipe because it requires only three ingredients and there's really any prep time invovled.
Provided by Studentchef
Categories < 60 Mins
Time 35m
Yield 3 cups
Number Of Ingredients 3
Steps:
- Put the barbeque on high and place the three eggplants on the grill. Make sure the heat is evenly distributed, so the eggplants can be cooked at the same pace. Cook for 30 minutes.
- Once cooked, scoop out the meat of the eggplant (I call it the meat but it's not meat, it's just that I can't find another word for it). Let cool completely.
- Once cooled, place it in the food processor and pulse three times. If you have a small food processor like I do. split it in half.
- After pulsing, put it in a small bowl add mayonaise and mix thoroughly. Add the garlic powder and mix again. This refrigerates very well, and lasts for a good few days.
Nutrition Facts : Calories 147.6, Fat 1.1, SaturatedFat 0.2, Sodium 13.9, Carbohydrate 34.8, Fiber 19.1, Sugar 13, Protein 6.3
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- Cut the stem off of the top of the eggplant. Slice the eggplant down the middle lengthwise. Put a teaspoon of canola oil on each eggplant half, and rub it evenly across the entirety of the eggplant, including the cut side and peel. Prick several holes in the eggplant peel with a fork.
- TO AIR FRY: Lay the eggplant halves cut side down in the basket. Air fry at 400 degrees for 20 minutes.
- TO ROAST IN THE OVEN: If you don't have an air fryer, roast the eggplant in the oven instead. Preheat the oven to 400 degrees, and put the eggplant halves cut side down on a parchment paper covered baking sheet. Roast for 45 minutes. Check at about 35 minutes for doneness since cooking times can vary.
- When the eggplant is done, the cut side will be toasty brown, and the peel will be wrinkly. Remove the eggplant halves from the air fryer basket (or baking sheet), move them to a plate, and allow them to cool.
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