BABA GANOUSH RECIPE
Here is how to make the best baba ganoush, the smoky, rich, and extra creamy eggplant dip, packed with flavor thanks to tahini, garlic, and lemon juice. Grilling the eggplant over open flame will give you the deepest flavor. And if you have the time, allow the dip to chill in the fridge for 30 minutes to 1 hour. It will thicken and the flavors will meld. Be sure to watch the video and read the notes for additional tips!
Provided by Suzy Karadsheh
Time 35m
Number Of Ingredients 10
Steps:
- First, smoke or grill the eggplant. Turn one gas burner on medium-high. Place the eggplant directly over the flame. Using a pair of tongs, turn the eggplant every 5 minutes or so until it is tender and the skin is charred and crispy on all sides (20 minutes.) The eggplant should deflate and become super tender. supposed to. If you don't have a gas burner you can use a grill. You can also roast the eggplant in the oven (see notes).
- Remove the eggplant from the heat and transfer it to a large colander over a bowl. Allow it to sit and drain for a few minutes until fully cooled and all excess water has been drained (it helps if you open the eggplant up a bit and push on it with a knife or a spoon to help it release its juices).
- Once the eggplant is cool enough to touch, peel the charred crispy skin off (it should come right off). Discard the skin and the stem (don't worry if a few bits of the skin remain, that is just added flavor).
- Transfer the cooked and fully drained eggplant to a bowl. Use a fork to break it down into smaller pieces. Add the tahini paste, garlic, lemon juice, Greek yogurt (if using) salt, pepper, sumac, Aleppo pepper or crushed red pepper flakes. Mix gently with a wooden spoon or a fork until well-combined.
- Cover the baba ganoush and chill in the fridge for 30 minutes to an hour.
- To serve, transfer the baba ganoush to a rimmed serving dish or a bowl. Top with a good drizzle of extra virgin olive oil and toasted pine nuts, if you like. Serve with pita wedges or pita chips and veggies of your choice!
Nutrition Facts : Calories 86.6 kcal, Sodium 204.4 mg, Fat 5.6 g, SaturatedFat 0.8 g, Carbohydrate 8.6 g, Fiber 3.3 g, Protein 3 g, Cholesterol 0.1 mg, UnsaturatedFat 2 g, ServingSize 1 serving
ROASTED EGGPLANT
Eggplant can be roasted whole or in slices, like zucchini; toss slices on a baking sheet with olive oil, salt, and pepper before roasting. The flesh can be used in recipes such as baba ghanoush and eggplant caviar.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 2 cups
Number Of Ingredients 1
Steps:
- Preheat oven to 400 degrees. Pierce the skin in several places. Roast on a baking sheet until soft, 35 to 45 minutes. Remove from oven, and let cool. Slice eggplants open, and scoop out flesh.
ROASTED EGGPLANT SALAD
In Greece, this dish is called melitzanosalata. The eggplants can be grilled instead of broiled.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Makes 2 1/2 cups
Number Of Ingredients 12
Steps:
- Heat broiler. Prick eggplants several times with the tip of a knife. Broil 3 to 4 inches from heat, turning occasionally, until soft and charred all over, about 30 minutes. When cool enough to handle, remove skin. Place eggplants in a colander set over a bowl; let drain for at least 30 minutes.
- Halve eggplants lengthwise; discard seeds. Chop flesh finely, and place in a bowl.
- Combine vinegar, lemon juice, olive and vegetable oils, onion, garlic, sugar, salt, and pepper. Add to eggplant; mix to combine. Serve at room temperature sprinkled with chopped mint and parsley.
ROASTED EGGPLANT-YOGURT CHEESE DIP
Provided by Mark Bittman
Categories easy, dips and spreads, side dish
Time 1h
Yield 6 to 8 servings (about 2 cups)
Number Of Ingredients 7
Steps:
- Heat oven to 400. Using a fork, prick eggplant in several places to keep it from bursting. Put on a baking sheet and roast on oven's center rack for 30 to 45 minutes, or until it can be easily pierced with a knife. Let eggplant cool until safe to handle
- Remove skin from eggplant and put flesh in a food processor along with olive oil, garlic, yogurt cheese, lemon juice, salt and cayenne. Pulse mixture until smooth and thoroughly combined, about 20 to 30 seconds. Taste, adjust seasoning and serve with toasted pita chips or crudités.
Nutrition Facts : @context http, Calories 84, UnsaturatedFat 3 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 300 milligrams, Sugar 4 grams
ROASTED EGGPLANT SALAD WITH PITA CHIPS AND YOGURT SAUCE
Chef Joe Bonaparte, academic director of culinary arts at the Art Institute of Charlotte, North Carolina, must have had garden parties or afternoon snacks in mind when creating this enticing combination of eggplant, peppers, and tomatoes topped with parsley, basil, and chives.
Yield Makes 8 servings
Number Of Ingredients 26
Steps:
- Preheat the oven to 450°F. Line a baking sheet with foil. Poke holes in the eggplants with a fork. Roast until they collapse, 35 to 40 minutes. Cool slightly. Cut the eggplants open, scoop out flesh into a bowl, and discard skins. Mix the flesh with 4 tablespoons of the lemon juice. Let sit 10 minutes. Place the flesh in a fine-mesh strainer and press gently with a large spoon, squeezing out moisture. Chop the eggplant. Mix in the peppers, tomatoes, garlic, parsley, chives, basil, oil, and remaining 2 tablespoons lemon juice. Add salt and pepper.
- Mix ingredients in a bowl.
- Preheat the oven to 350°F. Coat one side of each pita wedge with cooking spray. Sprinkle each sprayed side with the Parmesan, seeds, and black pepper. Bake on foil until crisp, 6 to 7 minutes. Serve the eggplant salad with pita chips and yogurt sauce on the side.
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