BABA GANOUSH
Steps:
- Preheat the oven to 350 °F.
- With a sharp knife, cut the eggplant into half lengthwise. Line a baking tray with parchment paper and place the eggplant halves on top with the flesh-side facing up.
- Brush with olive oil (I used about one tablespoon in total).
- Bake them for 40 minutes. Cover them with aluminium foil for the last 10-15 minutes, so they don't become too brown.
- Let the eggplants cool down for about 10 minutes, so they are easier to handle. In the meanwhile place the remaining ingredients into a food processor.
- Scrape out the flesh of the eggplant with a spoon and add it to the tahini mixture. Process until smooth.
- Sprinkle with freshly chopped parsley, some more olive oil, and red pepper flakes. Serve with warm pita bread. Enjoy!
Nutrition Facts : Calories 162 kcal, Carbohydrate 12 g, Protein 3 g, Fat 12 g, SaturatedFat 1 g, Sodium 298 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
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 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
BABA GANOUSH
This deliciously easy smoky aubergine dip is perfect with warm flatbreads or pittas, or serve with other Middle Eastern dishes as part of a mezze
Provided by Esther Clark
Categories Condiment, Lunch, Side dish, Snack
Time 50m
Number Of Ingredients 8
Steps:
- Heat the grill to its highest setting. Put the aubergines on a baking sheet and grill for 35-40 mins or until completely softened, blackened and blistered, turning them halfway through with a pair of tongs. Set aside and leave to cool completely.
- Once your aubergines are cool enough to handle, gently peel off the charred skin and discard. Transfer the flesh to the large bowl of a food processor along with 30ml of the oil, the coriander, cumin, tahini, lemon and half the parsley. Season and pulse the flesh three or four times to create a chunky textured dip.
- Transfer the dip to a bowl and drizzle with the remaining oil, scatter over any leftover parsley and serve with warm flatbreads or pitta.
Nutrition Facts : Calories 167 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.02 milligram of sodium
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LEBANESE BABA GANOUSH ~ VEGAN RECIPE • VEGGIE SOCIETY
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- Preheat a cast iron skillet or griddle over medium high heat. Use a sharp knife and poke each eggplant in a few spot. Place on top of the hot skillet. Cook until charred on all sides then transfer to a bowl to cool off. ( The eggplants can also be cooked on the outdoor grill, under the broiler, charred on open flame or baked in the oven. The open flame method is really messy and the oven method lacks the smokiness so keep that in mind when deciding which cooking method to use.)
- Once cool enough to handle peel the charred skins off of the eggplant and discard. Place the eggplant in a fine strainer and allow the extra moisture to drain over a bowl.
- Once drained transfer the roasted eggplant meat to a cutting board and using a sharp knife chop it up finely. Alternatively this can be done in the food processor, I prefer some texture in my dip so I like to do it by hand.
- In a medium bowl whisk together the tahini with the olive oil and lemon juice until smooth and creamy. Whisk in the garlic, cumin and smoked paprika then add the roasted eggplant and parsley.
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- Remove the Eggplant from the oven and cut it in half. Allow the eggplant to cool slightly, so it is easier to handle and also to allow the juices to flow from the eggplant.
- Scoop out the eggplant and transfer into a large mixing bowl, being careful to not include the liquid from the eggplant. Using 2 forks, shred the eggplant as much as possible, making sure to break up long string pieces.
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