Eggplant Hummus Baba Ghanoush Food

TRADITIONAL BABA GHANOUSH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Arrange oven racks so you have one low and one high in the oven.
• Cut a shallow slit along the side of the eggplant and place into a baking dish.
• Roast in preheated oven on the lower rack until the eggplant is completely shrunken and soft, about 40 minutes. Move dish to higher rack and continue baking until the skin is charred, about 5 minutes more. Let eggplant cool until cool enough to handle.
• Peel and discard skin from eggplant. Put eggplant into a bowl; add tahini, garlic, lemon juice, red pepper flakes, and salt. Stir until ingredients are evenly mixed. Drizzle olive oil over the baba ghanoush and garnish with parsley.

EGGPLANT HUMMUS (BABA GHANOUSH)

Steps:

• Prick eggplant with fork and bake for 20-30 minutes at 450 until it collapses on itself. Slice open to let cool.
• Drain garbanzo beans and put into Vitamix or food processor.
• Add peeled garlic, tahini, olive oil, and lemon juice. Start pulsing machine.
• Chop parsley and add.
• Using your fingers remove the flesh of the eggplant from the skin. Pull out the seeds. Add the flesh to the food processor.
• Pulse until desired consistency.
• Add salt as desired.

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.

WHITE BEAN AND ROASTED EGGPLANT HUMMUS (BABA GHANOUSH)

Steps:

• Preheat the oven to 450 degrees F and place an oven rack in the middle.
• Place the eggplant on a parchment paper-lined baking sheet; drizzle with olive oil and season with salt and pepper.
• Roast for 20 to 25 minutes until golden brown.
• Set aside to cool.
• In food processor, combine the cooled eggplant, beans, parsley, lemon juice, garlic, tahini, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• Pulse until the mixture until coarsely chopped.
• With the machine running, gradually add 1/3 cup of olive oil until the mixture is creamy.
• Season with salt and pepper, to taste.
• Place the hummus in a dipping bowl and serve with pita chips or cucumber slices.

CHEF JOHN'S BABA GHANOUSH

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Prick the surface of the skin of eggplants several times with the tip of a knife.
• Place eggplants directly on grill. Turn frequently with tongs while skin chars. Cook until eggplants have collapsed and are very soft, 25 to 30 minutes. Transfer to a bowl and cover tightly with aluminum foil and allow to cool, about 15 minutes.
• When eggplants are cool enough to handle, split them in half and scrape flesh into a colander placed over a bowl. Drain 5 or 10 minutes.
• Transfer eggplant to mixing bowl. Add crushed garlic and salt; mash until creamy but with a little texture, about 5 minutes. Whisk in lemon juice, tahini, olive oil, and cayenne pepper. Stir in yogurt.
• Cover bowl with plastic wrap and refrigerate until completely chilled, 3 or 4 hours. Taste to adjust seasonings. Stir in mint and parsley.