Eggplant Dip Baba Ghannouj Food

BABA GHANNOUJ (SMOKED EGGPLANT (AUBERGINE) PUREE)

Steps:

• Char grill eggplants over a direct flame or roast in the oven until skin has blackened.
• Set aside in a bowl covered with plastic wrap until cool enough to handle, then peel carefully.
• To remove the bitter flavoured juices from the eggplants, squeeze the flesh/pulp until most of the juices have been drained.
• In a food processor, blend warm eggplant, with cumin, garlic, salt, tahini and lemon juice until it is a smooth paste.
• Then while still blending the eggplant mixture slowly drizzle in olive oil.
• Season to taste and serve with your favourite bread.

BABA GANOUJ - EGGPLANT DIP WITH SESAME OIL

Steps:

• Broil eggplants with skin on, turning frequently, until skin is lightly charred and eggplants are fairly soft.
• Alternately, slice eggplants in half lengthwise and place on an oiled cookie sheet.
• Broil in oven or bake at 450oF until fairly soft.
• Allow to cool enough to be handled.
• Remove most of skin, and mash eggplant.
• If you don't mind a little grayness in the color, allow a little charred skin in with the pulp; it will add a pleasant smoky flavor.
• Fit food processor with steel blade.
• With machine running, drop in garlic cloves.
• Add tahini, lemon juice, and water; blend until thoroughly combined.
• Add eggplant, and pulse until coarsely pureed.
• Add salt and red and black pepper to taste.
• Refrigerate for 1-2 hours for flavor to develop.
• Adjust seasonings, including tahini if desired.
• Garnish with parsley, pine nuts, and pomegranate seeds as desired.
• Serve with pita bread or veggies.

BABA GHANOUJ - MIDDLE EASTERN EGGPLANT DIP

Steps:

• Preheat oven to 350.
• Line baking sheet with foil and spray lightly with non stick cooking spray.
• Slice egglplant(s) in half lengthwise, and place face-down on baking sheet.
• Bake for 30-45 minutes, or until very tender.
• Cool until comfortable to handle.
• Scoop out the eggplant flesh and discard the skin.
• Place in food processor wth garlic, lemon juice, tahini, salt and corriander.
• Puree until smooth.
• Add minced parsley and pulse to combine.
• Pour into bowl, check for salt, add pepper and cayenne (if using).
• Chill for half hour, or until ready to serve.
• Top with a drizzle of olive oil and some parsely.

BABA GHANNOUJ: MIDDLE EASTERN EGGPLANT DIP

Steps:

• Preheat the oven to 375 F. Use a fork to poke some holes in the eggplant skin.
• Place eggplant directly on the middle oven rack and roast for 30 minutes, or until the outside is crisp and the inside is soft. Allow it to cool for 20 minutes.
• Cut open the eggplant and scoop out the flesh into a colander; allow to drain for 10 minutes. (Removing the excess liquid helps to eliminate a bitter flavor .)
• Place the eggplant flesh in a medium bowl. Add the remaining ingredients except for the 1 tablespoon olive oil and mash together until the eggplant becomes paste-like. Alternatively, you can also use a food processor and pulse for about 2 minutes.
• Slowly add the olive oil and mix quickly and thoroughly to make sure it emulsifies along with the rest of the ingredients. If using a food processor, turn it on low as you pour the olive oil through the feed tube.
• Place the eggplant dip in a serving bowl and top with the garnish of lemon juice and olive oil. Add other garnishes according to taste.
• Serve with warm or toasted pita or flatbread. Enjoy.

BABA GHANOUSH (EGGPLANT DIP)

Steps:

• Pierce the eggplants in several places with a toothpick. Wrap the whole eggplant in aluminum foil, and set it over a gas grill to cook on all sides until it collapses and begins to release a great deal of steam.
• Place the eggplant in a basin of cold water; peel while it's still hot and allow it to drain in a colander until cool.
• Squeeze pulp to remove any bitter juices. Mash the eggplant to a puree.
• In a food processor, mix the tahini with the garlic, onion, tomato, and lemon juice until the mixture thickens and reduces in size. Thin with water. With the machine running, add the eggplant and the salt, pepper, and olive oil.
• Spread out in a shallow dish, and garnish with pepper, parsley, and tomatoes.