GRILLED BABA GANOUSH
Baba ganoush is a classic Levantine eggplant and tahini dip that is beloved throughout the Middle East. The main variations are whether yogurt is included (it's generally added to smooth out the flavor of the garlic) and how the eggplant is cooked. Our version calls for grilling the eggplant and skipping the yogurt to allow the charred smoky flavor to really shine.
Provided by Food Network Kitchen
Time 40m
Yield 4 to 6 servings (about 6 cups)
Number Of Ingredients 8
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.
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 RECIPE
Baba Ganoush translates as 'pampered father' and is a staple of any mezza in the Middle East. Toast pita bread, top with Baba Ghanouj and enjoy a crunchy treat!
Provided by Chef Tariq
Categories Mezze
Time 1h15m
Number Of Ingredients 9
Steps:
- Place whole eggplants on tray. Poke each eggplant three times with a fork to break the skin. (This will ensure your eggplant doesn't explode in the oven.)
- Bake at 400°F (200°C) for one hour or until the eggplant is thoroughly cooked.
- Once cooked scoop out the insides of the eggplants and place in a bowl. Discard skins.
- Using a potato masher, fork or similar utensil mash up eggplant until completely mashed.
- Add onions, tomato, salt, garlic lemon juice, and tahini.
- Stir until completely mixed with a rough consistency.
- Place on a plate, garnish with chopped parsley, top with extra virgin olive oil.
Nutrition Facts : ServingSize 8 people, Calories 101 kcal, Carbohydrate 11.6 g, Protein 3.3 g, Fat 5.7 g, SaturatedFat 0.8 g, Sodium 307 mg, Fiber 6.1 g, Sugar 4.9 g
ETHIOPIAN BABA GANOUSH
Make and share this Ethiopian Baba Ganoush recipe from Food.com.
Provided by Vers Chef
Categories < 4 Hours
Time 1h20m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- Wash and cut a slit into the eggplant.
- Bake on 400 for 1 hour or until the eggplant is soft and colapsed.
- Set the eggplant aside to cool and begin prepping the other ingredients.
- Once the eggplant is cool slice off the ends and discard. Leaving the skin on slice the eggplant into 1/8 to 1/4 inch slices and then roughly chop. This is just to make the skin a little bit easier on your blender. Add the egg plant, lemon juice, tahini, garlic and berbere to the blender and blend until smooth. Give it a taste and then add salt if necessary.
Nutrition Facts : Calories 108, Fat 5.2, SaturatedFat 0.7, Sodium 11.6, Carbohydrate 15, Fiber 7.2, Sugar 4.8, Protein 3.8
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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