Best 3 Baba Ganoush The Best In The World Recipes
Baba ganoush is a Levantine appetizer or dip made from roasted eggplant, tahini, olive oil, lemon juice, various seasonings, and sometimes additional vegetables. It is typically served with pita bread, crackers, or vegetables for dipping. Baba ganoush is a popular dish throughout the Middle East and Mediterranean region, and there are many variations on the recipe. This article presents three different baba ganoush recipes: a classic recipe, a spicy recipe, and a roasted red pepper recipe. Each recipe includes step-by-step instructions and a list of ingredients. Whether you are a fan of baba ganoush or new to the dish, you are sure to find a recipe in this article that you will enjoy.
Check out the recipes below so you can choose the best recipe for yourself!
THE BEST BABA GANOUSH RECIPE
Steps:
- Preheat the grill to high heat, 450° to 550°.
- Add the eggplants and cook on all sides until softened and roasted, which takes about 25 minutes.
- Remove the eggplants and let cool slightly before slicing in half and scraping out the fruit inside. Discard the peelings.
- Add the eggplant to a food processor and process on high speed until smooth.
- Next, add in the garlic, tahini, lemon juice, cumin, cayenne, and salt and process on high speed until smooth.
- While processing on high speed slowly drizzle in the olive oil until mixed in.
- Serve and optional garnishes of olive oil, cayenne, and chopped parsley.
Nutrition Facts : Calories 280 kcal, Carbohydrate 20 g, Protein 5 g, Fat 22 g, SaturatedFat 3 g, Sodium 12 mg, Fiber 8 g, Sugar 8 g, ServingSize 1 serving
BABA GANOUSH - THE BEST IN THE WORLD!
Make and share this Baba Ganoush - the Best in the World! recipe from Food.com.
Provided by Mimi Bobeck
Categories Spreads
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Prepare a medium-hot fire in a charcoal grill.
- Preheat an oven to 375°F.
- Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire.
- Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.
- Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes.
- Remove from the oven, let cool slightly, and peel off and discard the skin.
- Place the eggplant flesh in a bowl.
- Using a fork, mash the eggplant to a paste.
- Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well.
- Season with salt, then taste and add more tahini and/or lemon juice, if needed.
- Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.
- Drizzle the olive oil over the top and sprinkle with the parsley.
- Place the olives around the sides.
- Serve at room temperature.
Nutrition Facts : Calories 103.6, Fat 7.3, SaturatedFat 1, Sodium 10, Carbohydrate 9.1, Fiber 4.1, Sugar 2.4, Protein 2.9
BABA GANOUSH
This is something my mother loves making, especially during the summer when she can put the eggplants on the grill. The best taste is when the skin of the eggplants char because that's when you get that smokey taste from the inside. I originally asked if I can post this but she thinks it's not much of a recipe because it requires only three ingredients and there's really any prep time invovled.
Provided by Studentchef
Categories < 60 Mins
Time 35m
Yield 3 cups
Number Of Ingredients 3
Steps:
- Put the barbeque on high and place the three eggplants on the grill. Make sure the heat is evenly distributed, so the eggplants can be cooked at the same pace. Cook for 30 minutes.
- Once cooked, scoop out the meat of the eggplant (I call it the meat but it's not meat, it's just that I can't find another word for it). Let cool completely.
- Once cooled, place it in the food processor and pulse three times. If you have a small food processor like I do. split it in half.
- After pulsing, put it in a small bowl add mayonaise and mix thoroughly. Add the garlic powder and mix again. This refrigerates very well, and lasts for a good few days.
Nutrition Facts : Calories 147.6, Fat 1.1, SaturatedFat 0.2, Sodium 13.9, Carbohydrate 34.8, Fiber 19.1, Sugar 13, Protein 6.3
Tips:
- Use the best quality eggplant you can find. Look for eggplants that are firm and heavy for their size, with smooth, unblemished skin.
- Don't peel the eggplant before roasting. The skin will help to protect the flesh from drying out and will also add a smoky flavor to the baba ganoush.
- Roast the eggplant until it is very soft and tender. This will ensure that the baba ganoush is smooth and creamy.
- Let the eggplant cool completely before handling it. This will make it easier to peel and will also prevent the baba ganoush from becoming too watery.
- Use a food processor or blender to puree the eggplant until it is very smooth. This will help to create a creamy and flavorful baba ganoush.
- Season the baba ganoush to taste with lemon juice, tahini, garlic, and salt. You can also add other spices, such as cumin, paprika, or cayenne pepper, to taste.
- Serve the baba ganoush immediately or chill it for later use. Baba ganoush can be stored in the refrigerator for up to 3 days.
Conclusion:
Baba ganoush is a delicious and versatile dish that can be enjoyed as a dip, spread, or side dish. It is a great way to use up leftover eggplant and is also a healthy and flavorful addition to any meal. With its smoky flavor and creamy texture, baba ganoush is sure to be a hit with everyone who tries it.
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