Super Easy Baba Ghanouj Ricardo Larrivée Food

BABA GANOUSH RECIPE

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!

SUPER EASY BABA GHANOUJ (RICARDO LARRIVéE)

Steps:

• With the rack in the middle position, preheat the oven to 350°F Line a baking sheet with parchment paper.
• Place the eggplant cut side down on the baking sheet. Roast until the flesh is very tender and pulls away easily from the skin, about 1 hour depending on the eggplant's size. Let cool.
• Meanwhile, cut the tips off the garlic cloves. Place the cloves in a square of aluminum foil. Fold up the edges of the foil and crimp together to form a tightly sealed packet. Roast alongside the eggplant until tender, about 20 minutes. Let cool. Purée the cloves by pressing them through a garlic press.
• Using a spoon, scoop the flesh from the eggplant and place it in the bowl of a food processor. Add the garlic purée and oil. Process until smooth. Season with salt and pepper.
• Serve with mini pitas.

BABA GHANOUJ (EGGPLANT AND SESAME SPREAD)

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.).

BABA GHANOUSH - BABA GANNOUJH

Steps:

• Wash both eggplants, and pierce them with a knife.
• Place eggplants on a cookie sheet, put them in a 500°F (260°C) preheated oven for 15 to 20 minutes.
• After eggplants are baked and cooled, peel the skin off.
• Put eggplant in a mixing bowl.
• Stir in the lemon juice, salt, olive oil, and plain yogurt.
• Mix ingredients until smooth.
• Stir in tahini according to taste.
• When all ingredients are added, transfer the dip to a serving bowl.
• Stir in teriyaki sauce and garlic.
• Refrigerate until you are ready to serve.
• Makes 5 to 8 servings.

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.