Free Style Baba Ganoush Eggplant Spread Food

BABA GHANOUSH (EGGPLANT DIP)

Baba Ghanoush (Eggplant Dip) image

Baba Ghanoush is such a good way to get your vegetables in. Plus, it's fun to hear the 4yo trying to say it. I didn't see any other recipes quite like this one.

Provided by LilPinkieJ

Categories Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 large eggplants (1 1/4 lbs)
2 tablespoons tahini (sesame paste)
4 garlic cloves, peeled and crushed with salt
3 tablespoons fresh lemon juice (or more to taste)
4 tablespoons cold water
1/4 teaspoon salt
1 dash fresh ground black pepper
1/2 teaspoon olive oil
1 cup tomatoes, chopped
1/2 cup onion, diced

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.

BABA GANNOUJH -- MIDDLE EASTERN EGGPLANT SPREAD

Baba Gannoujh -- Middle Eastern Eggplant Spread image

This is a delicious and very simple recipe if prepared in a food processor or blender. A wonderful spread to serve with pita bread, kalamata olives, feta, and tomatoes. This recipe calls for Japanese eggplant, which can be used whole without peeling or draining...more vitamins, less hassle! If you can only find "regular" eggplant (the large, very dark purple, almost black kind), I recommend you prepare it first by lightly salting and draining it for 30 minutes or so to remove bitterness prior to roasting. You may also wish to remove the skin as a matter of personal preference.

Provided by Heather U.

Categories Spreads

Time 35m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 10

Ingredients

400 g Japanese eggplants (about 3 medium)
1/3 cup onion
1/4 cup parsley (preferably flat leaf)
1/4 cup lemon juice (or juice of 1 lemon)
1 tablespoon extra virgin olive oil
1 tablespoon tahini (aka sesame paste)
1 teaspoon garlic
1 teaspoon dried oregano or 1 tablespoon fresh oregano
salt, to taste
pepper, to taste

Steps:

Preheat oven to 400°F and prepare a baking dish that will accommodate the eggplant with cooking spray.
Halve each eggplant lengthwise, sprinkle with salt, and place cut side down in the baking dish; spray skin with cooking spray, then roast until tender when pierced, about 20-25 minutes.
Place all ingredients in the bowl of your food processor fitted with the steel blade, and blend until smooth.

BABA GHANOUJ (EGGPLANT AND SESAME SPREAD)

Baba Ghanouj (Eggplant and Sesame Spread) image

This is wonderful spread generously over a warm whole wheat pita or as a dip for veggies or pita chips. From a May 1982 issue of Bon Appetit in the "New Naturals: A Fresh Approach". It was part of a Middle Eastern Feast menu.

Provided by Leslie in Texas

Categories Spreads

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 large eggplant
1/2 cup tahini (sesame seed paste)
1/4 cup fresh lemon juice (or more)
4 green onions, minced (including green tops)
3 -4 garlic cloves, crushed
3 tablespoons toasted sesame seeds
2 tablespoons olive oil
1 teaspoon olive oil
2 tablespoons minced fresh parsley
1 tablespoon tamari soy sauce
1/8 teaspoon honey
1 pinch red pepper
fresh ground pepper
chopped fresh parsley, for garnish

Steps:

Preheat oven to 450 degrees.
Make several cuts in eggplant with sharp knife.
Combine eggplant in large saucepan with enough salted water to cover completely.
Weight with smaller saucepan filled with water and let soak 20 minutes;rinse under cold water.
Transfer to baking sheet and roast, turning occasionally, until eggplant is very soft, about 50 to 60 minutes.
Let cool; peel and seed eggplant.
Transfer pulp to small bowl and mash with fork, or transfer to blender and puree (eggplant should retain some texture).
Combine tahini and 1/4 cup lemon juice in large bowl and mix well.
Add more lemon juice if necessary to make thick paste.
Add green onion,garlic,sesame seed, 2 tablespoons oil, parsley,soy sauce, honey, red pepper and ground pepper and mix well; stir in eggplant puree and adjust seasoning.
Transfer mixture to shallow serving bowl, drizzle with remaining olive oil and sprinkle with chopped parsley.
Refrigerate until ready to serve.
(Can be prepared 1 day ahead.).

Nutrition Facts : Calories 328.2, Fat 25.9, SaturatedFat 3.6, Sodium 281.2, Carbohydrate 21, Fiber 8.8, Sugar 4.3, Protein 8.9