Baba Ghanoush Baba Gannoujh Food

BABA GANOUSH - THE BEST IN THE WORLD!

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.

BABA GANOUSH

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.

BABA-GANOUJ ( BABA GHANOUSH / BABA GANNOUJH )

Steps:

• Wash the eggplants, and pierce the skin with a fork. Heat in a 400-degree oven for approximately 45 minutes, or until the skin blisters, and the eggplant collapses.
• Wait for the eggplant to cool, then separate the pulp from the skin. Squeeze the pulp to remove the juice (which is bitter), and mash to break up any large pieces.
• Finely mince the garlic, and cook in a pan with a little oil until lightly browned. Mash the garlic, and stir into the eggplant. Mix in the lemon juice, salt and tahini, adjust amounts to taste. Drizzle with olive oil and minced parsley (optional).
• Refrigerate if desired, and serve with flatbread, chips, or by itself.

BABA GANOUY( BABA GHANOUSH/ BABA GANNOUJH )

Steps:

• First off, buy only shiny eggplants-dull ones are old.
• Cut off the stem ends of eggplants and prick them like you would a spud for baking.
• Place on the middle rack in oven and bake at 250 degrees for about 1 hour.
• They should look quite pooped out.
• Using mitts remove and cool to touch.
• Cut open and scoop out-toss the peel.
• Place in a food processor with all the ingredients except oil.
• Whirl away-until smooth.
• Taste and adjust-remember the pepper and garlic will get stronger.
• Place in a serving dish and cover with oil if not serving right away.
• Chill.

CLASSIC BABA GHANOUSH

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.

GRILLED BABA GANOUSH

Steps:

• Preheat a grill to medium high and brush the grates with olive oil.
• Pierce each eggplant all over 5 to 6 times to prevent splitting and help the interior cook all the way through. Place on the grill and cook, turning them every 5 minutes to make sure they're charred equally on all sides, until the flesh is very soft when pierced with the tip of a paring knife, 25 to 35 minutes (see Cook's Note). Transfer to a cutting board and let cool for 5 minutes.
• Peel each eggplant under cold running water, then return it to the cutting board. Finely chop the flesh and transfer it to a large bowl. Add the tahini, lemon juice, garlic and 1 teaspoon salt and mix well. Taste and add more salt, if needed.
• Transfer the baba ganoush to a serving bowl and make divots in it using a spoon. Drizzle with the 2 tablespoons olive oil and sprinkle some sumac on top if using. Serve with pita. The baba ganoush will keep in an airtight container in the refrigerator for up to 4 days.

BABA GANOUSH

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

Steps:

• Place eggplant directly on a gas burner and roast over medium-low heat. Turn until charred and blistered all over, about 5 minutes per side. Remove from heat, place in a bowl, cover the bowl with plastic wrap, and let cool for 10 minutes (this will make it easier to remove the charred skin).
• When the eggplant is cool enough to handle, remove to a cutting board, make a cross-cut to open, and scoop out 1 cup of the flesh into another bowl. Add a pinch of salt and ¼ cup Basic Tahini Sauce and mix. Grate in about ¼ teaspoon garlic, followed by the olive oil, and mix again. Garnish with more Basic Tahini Sauce, pine nuts, cherry tomatoes, salt, sumac, parsley, and more olive oil, and serve. (Note: Video for how to make the Basic Tahini Sauce can be found in Michael Solomonov's Hummus recipe.) To make the Basic Tahini Sauce: Break up the head of garlic with your hands, letting the unpeeled cloves fall into a blender. Add the lemon juice and ½ teaspoon salt. Blend on high for a few seconds until you have a coarse purée. Let the mixture stand for 10 minutes so the garlic can mellow.Pour the mixture through a fine-mesh strainer set over a large mixing bowl, pressing on the solids to extract as much liquid as possible. Discard the solids. Add the tahini to the bowl, along with the cumin and 1 teaspoon salt. Whisk the mixture until smooth; the sauce will lighten in color. Whenever the tahini seizes up or tightens, add ice water bit by bit (about 1.5 cups in total), whisking energetically until you have a perfectly smooth, creamy, thick sauce.

BABA GHANNOUJ ( BABA GHANOUSH / BABA GANNOUJH )

Steps:

• Steam eggplant until tender, about 8 minutes.
• Place cooked eggplant in food processor.
• Add tahini (sesame paste),lemon juice, and garlic.
• Puree.
• Stir in remaining ingredients; spoon into serving bowl.
• Garnish with parsley sprig.
• Serve warm or chill.
• HINTS: - smaller eggplants have thinner peels and a sweeter flavor.
• Select.

BABA GHANOUGE ( BABA GHANOUSH / BABA GANNOUJH )

Steps:

• Roast the eggplant and then peel off skin.
• In food processor combine all ingredients and mix until well blended.

BABA GANOUJ ( BABA GHANOUSH )

Steps:

• Preheat oven to 400°F.
• Pierce the eggplants several times with fork.
• Place on lightly oiled baking sheet and bake 40--45 minutes until completely soft. Cool.
• Scoop out the insides and puree in food processor.
• Add all remaining ingredients except olive oil and scallions.
• Cool.
• Top with olive oil and scallions before serving.
• Serve with pita bread, Greek olives and tomatoes.

BABA GHANOUSH - BABA GANNOUJH

Steps:

• Wash both eggplants, and pierce them with a knife.
• Place eggplants on a cookie sheet, put them in a 500°F (260°C) preheated oven for 15 to 20 minutes.
• After eggplants are baked and cooled, peel the skin off.
• Put eggplant in a mixing bowl.
• Stir in the lemon juice, salt, olive oil, and plain yogurt.
• Mix ingredients until smooth.
• Stir in tahini according to taste.
• When all ingredients are added, transfer the dip to a serving bowl.
• Stir in teriyaki sauce and garlic.
• Refrigerate until you are ready to serve.
• Makes 5 to 8 servings.