Best 4 Baba Gannoujh Middle Eastern Eggplant Spread Recipes
Baba ganoush, a delectable and smoky Middle Eastern eggplant spread, is a culinary masterpiece that tantalizes taste buds with its creamy texture and rich flavors. This versatile dish, also known as baba ghanouj, is a staple in Levantine cuisine and has gained immense popularity worldwide. Baba ganoush is typically prepared using roasted or grilled eggplants, blended with tahini, garlic, lemon juice, and a blend of spices, resulting in a smooth and flavorful spread. It is often served as a dip or mezze, accompanied by pita bread, vegetables, or crackers. This article presents a collection of baba ganoush recipes that cater to various preferences and dietary restrictions. From classic baba ganoush to innovative variations, these recipes offer a culinary journey through the diverse flavors and textures of this beloved dish. Explore the authentic Lebanese baba ganoush recipe, the classic roasted eggplant version, and the unique baba ganoush with yogurt for a lighter twist. Discover a vegan baba ganoush option for those following a plant-based diet, and indulge in the smoky grilled baba ganoush for an intense flavor experience. Additionally, learn how to make baba ganoush with walnuts, a variation that adds a nutty crunch to the spread. Each recipe provides step-by-step instructions, ingredient lists, and cooking tips to ensure a successful baba ganoush-making experience.
Check out the recipes below so you can choose the best recipe for yourself!
BABA GANOUSH RECIPE (ROASTED EGGPLANT MIDDLE EASTERN DIP)
Baba Ganoush Recipe is a quick and simple way to make dips for parties. It is a popular middle eastern dish made from smoked eggplants and mish mashed with olive oil and seasonings. The Baba Ganoush is most often eaten as a dip with khubz or pita bread, and is sometimes added to other dishes as well. If you are looking for more Dips here are some : Tzatziki Recipe - A Greek Yogurt Dip Cottage Cheese Dip Recipe with Pepper and Olives Beetroot Pesto Dip Recipe Served with Crackers
Provided by Archana Doshi
Time 40m
Yield Makes: 4 Servings
Number Of Ingredients 9
Steps:
- There are two ways to roast the eggplants for the Baba Ganoush Recipe
- For the oven method: Preheat the oven to 200C. Prick the eggplants all over with a fork, this keeps the eggplant from exploding in the oven. Place on a baking sheet and roast until softened and the skin is crusty about 20 to 30 minutes. Remove from the oven and allow to cool.
- Place the eggplant over the flame. Using a pair of tongs, turn every 5 minutes or so, until the entire surface of eggplant is charred and crispy, about 10 minutes. When you prick with a knife it will go in smoothly and would feel cooked. Don't worry if the eggplant deflates a little. Remove from the burner and place on a plate to cool.
- Once the eggplant is cool enough to touch with your hands, carefully peel the charred skin off the eggplant. Discard the skin. Move the eggplant onto your chopping board, slice off the stem and discard. Using your knife, mince the flesh until almost smooth.
- Into a mixing bowl, add in the minced eggplant, the chopped onions, garlic and parsley, 2 tablespoons of tahini. Stir to combine all the ingredients and finally add in a generous drizzle of olive oil and juice from one lemon, some freshly pounded black pepper and finally some salt to taste. Stir to combine all the ingredients well.
- Transfer the Baba Ganoush to a serving bowl and garnish with more parsley.
- The Baba Ganoush is most often eaten as a dip with khubz or pita bread, and is sometimes added to other dishes as well.
BABA GANNOUJH -- MIDDLE EASTERN EGGPLANT SPREAD
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
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.
MIDDLE EASTERN FIRE-ROASTED EGGPLANT DIP: BABAGANOUSH
Provided by Aarti Sequeira
Time 40m
Yield 4 cups
Number Of Ingredients 6
Steps:
- There are 2 ways to cook the eggplants. The first way, on the stovetop, is my favorite because it yields a much smokier-flavored babaganoush.
- For the stovetop method: Turn 2 burners up full-throttle. Place 1 eggplant on each burner and, using a pair of tongs, turn every 5 minutes or so, until the entire surface of eggplant is charred and crispy, about 15 minutes. Don't worry if the eggplant deflates a little. Remove from the burner and place on a plate to cool.
- For the oven method: Preheat the oven to 450 degrees F. Prick the eggplants all over with a fork (this keeps the eggplant from exploding in the oven, so don't skip this step). Place on a baking sheet and roast until softened, about 20 minutes. Remove from the oven and allow to cool.
- Regardless of the cooking method you choose, once the eggplant is cool enough to touch with your hands, carefully peel the charred skin off the eggplant. Discard the skin. Move the flesh onto your chopping board, slice off the stem and discard. Using your knife, mince the flesh until almost smooth. Scoop into a bowl.
- Add the lemon juice, tahini, parsley, and a little salt and pepper. Whisk together and taste for seasoning. Feel free to add more lemon juice, more salt and pepper... it will vary depending on the size of your eggplant, and how you like your 'ganoush! Serve with pita chips.
BABA GHANNOUJ: MIDDLE EASTERN EGGPLANT DIP
Steps:
- Preheat the oven to 375 F. Use a fork to poke some holes in the eggplant skin.
- Place eggplant directly on the middle oven rack and roast for 30 minutes, or until the outside is crisp and the inside is soft. Allow it to cool for 20 minutes.
- Cut open the eggplant and scoop out the flesh into a colander; allow to drain for 10 minutes. (Removing the excess liquid helps to eliminate a bitter flavor .)
- Place the eggplant flesh in a medium bowl. Add the remaining ingredients except for the 1 tablespoon olive oil and mash together until the eggplant becomes paste-like. Alternatively, you can also use a food processor and pulse for about 2 minutes.
- Slowly add the olive oil and mix quickly and thoroughly to make sure it emulsifies along with the rest of the ingredients. If using a food processor, turn it on low as you pour the olive oil through the feed tube.
- Place the eggplant dip in a serving bowl and top with the garnish of lemon juice and olive oil. Add other garnishes according to taste.
- Serve with warm or toasted pita or flatbread. Enjoy.
Nutrition Facts : Calories 117 kcal, Carbohydrate 16 g, Cholesterol 0 mg, Fiber 4 g, Protein 2 g, SaturatedFat 1 g, Sodium 273 mg, Sugar 5 g, Fat 6 g, ServingSize 8 servings, UnsaturatedFat 0 g
Tips:
- Choose ripe and tender eggplants for a smooth and flavorful baba ganoush.
- Roasting the eggplants over an open flame or in a very hot oven gives them a smoky and charred flavor.
- Make sure to let the roasted eggplants cool completely before peeling and mashing them. This will help prevent the baba ganoush from becoming watery.
- Use a food processor or blender to get a smooth and creamy baba ganoush. If you prefer a chunkier texture, you can mash the eggplants by hand.
- Season the baba ganoush to taste with lemon juice, tahini, garlic, cumin, and salt. You can also add other spices, such as paprika, cayenne, or mint, to taste.
- Baba ganoush can be served immediately or chilled for later. It is a great appetizer or dip, and it can also be used as a sandwich spread or as a topping for grilled meats or vegetables.
Conclusion:
Baba ganoush is a delicious and versatile dish that is perfect for any occasion. It is easy to make and can be customized to your own taste. Whether you are serving it as an appetizer, dip, or main course, baba ganoush is sure to be a hit. So next time you have a craving for something flavorful and satisfying, give this classic Middle Eastern dish a try.
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