Best 4 Baba Ghanouj Roast Eggplant Puree Recipes
Baba ghanouj is a Levantine appetizer or dip made from roasted eggplant, tahini, olive oil, lemon juice, garlic, and various spices. It is often served with pita bread, vegetables, or crackers. Baba ghanouj is a popular dish throughout the Middle East and Mediterranean region, and there are many variations on the recipe. Some common variations include adding roasted red peppers, tomatoes, or yogurt. Baba ghanouj is a delicious and versatile dish that can be enjoyed as a dip, spread, or even as a main course.
This article provides three different recipes for baba ghanouj:
* **Classic Baba Ghanouj:** This recipe is a straightforward and traditional version of baba ghanouj. It uses roasted eggplant, tahini, olive oil, lemon juice, garlic, and cumin.
* **Roasted Red Pepper Baba Ghanouj:** This recipe adds roasted red peppers to the classic baba ghanouj recipe. The roasted red peppers add a slightly sweet and smoky flavor to the dip.
* **Yogurt Baba Ghanouj:** This recipe adds yogurt to the classic baba ghanouj recipe. The yogurt makes the dip lighter and creamier.
All three of these recipes are easy to make and can be prepared in under an hour. They are perfect for parties, potlucks, or as a healthy snack.
BABA GHANOUJ
As sesame tahini sits, the oil separates, so the mixture should be stirred before it's used. Sesame tahini should be slightly runny - virtually all of the imported brands that I use have this consistency, but domestic versions can be thick and pasty, and a bit flavorless. You can find imported tahini in Mediterranean markets and in many grocery stores. It must be stored in the refrigerator once opened. Baba ghanouj is a signature Middle Eastern grilled eggplant puree enriched with tahini and seasoned with lemon juice and lots of garlic. The dish has a smoky, pungent flavor. Don't forget to pierce the eggplant before you put it on the grill. You can also grill it inside over a gas flame.
Provided by Martha Rose Shulman
Categories dips and spreads, appetizer
Time 1h15m
Yield About 2 cups
Number Of Ingredients 8
Steps:
- Prepare a hot gas or charcoal grill. Pierce the eggplants in several places with a fork or the tip of a knife, and place over the hot coals. Grill, turning regularly, until soft and blackened all over. If you don't have a grill but do have a gas stove, preheat the oven to 425 degrees. Cover the top of your stove under the burner grates with foil to facilitate cleaning. Turn on your oven fan (so the smoke alarm won't go off), and roast the eggplants directly over the flame, turning often until charred and softened. Small, thin eggplants will cook through this way, but larger eggplants must be finished in the oven. Wrap in foil, and place in the hot oven for 20 minutes until thoroughly softened. You can also roast the eggplant under a broiler until charred and softened. The flavor of the baba ganoush will not be as smoky.
- Place the grilled eggplant in a colander in the sink, and allow to cool and drain. Peel and discard the black skins, cut off the stems, and let the eggplants sit in the colander to drain for another 15 to 30 minutes.
- Puree the eggplant in a food processor fitted with the steel blade. Add the lemon juice, yogurt and tahini. In a mortar and pestle, pound the garlic to a paste with a generous pinch of salt. Add to the food processor, and blend with the eggplant. Add salt to taste.
- Mound the puree in a bowl or on a platter, and drizzle with olive oil. Sprinkle with parsley. Serve with pita bread.
Nutrition Facts : @context http, Calories 188, UnsaturatedFat 10 grams, Carbohydrate 19 grams, Fat 12 grams, Fiber 8 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 629 milligrams, Sugar 9 grams
BABA GHANOUJ (ROAST EGGPLANT PUREE)
This recipe is from sallybernstein.com. I had this for the first time a few months ago and have been looking for a recipe.
Provided by Lavender Lynn
Categories Vegetable
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Split the eggplant lengthwise; brush them with 1 T of the olive oil. Place the eggplant cut-side down on a sheetpan and roast at 450°F for 20-30 minutes or until the eggplant is very soft. Allow the eggplant to cool to room temperature.
- When they are at room temperature scoop out the flesh of the eggplant with a spoon and discard the skins. Place the flesh of the eggplant in a colander to drain for about 20 minutes.
- Place the drained eggplant in a food processor along with the lemon juice, tahini, garlic, salt, cayenne pepper, ground cumin and the remaining tablespoon of olive oil. Puree until the mixture is smooth and thick. Refrigerate at least 1 hour before serving.
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 (SMOKED EGGPLANT (AUBERGINE) PUREE)
Make and share this Baba Ghannouj (Smoked Eggplant (Aubergine) Puree) recipe from Food.com.
Provided by Chrissyo
Categories Spreads
Time 45m
Yield 1 dip, 6-12 serving(s)
Number Of Ingredients 7
Steps:
- Char grill eggplants over a direct flame or roast in the oven until skin has blackened.
- Set aside in a bowl covered with plastic wrap until cool enough to handle, then peel carefully.
- To remove the bitter flavoured juices from the eggplants, squeeze the flesh/pulp until most of the juices have been drained.
- In a food processor, blend warm eggplant, with cumin, garlic, salt, tahini and lemon juice until it is a smooth paste.
- Then while still blending the eggplant mixture slowly drizzle in olive oil.
- Season to taste and serve with your favourite bread.
Nutrition Facts : Calories 291, Fat 24.5, SaturatedFat 3.4, Sodium 407.1, Carbohydrate 16.8, Fiber 8.2, Sugar 4.5, Protein 5.6
Tips:
- Choose ripe and firm eggplants for a smoky and flavorful baba ghanouj. Look for eggplants with smooth, unblemished skin and a deep purple color.
- Roasting the eggplants over an open flame or in a very hot oven brings out their smoky flavor. If you don't have access to an open flame, you can roast the eggplants in a regular oven at a high temperature.
- Once the eggplants are roasted, let them cool slightly before handling them. The skin will be very hot and can easily burn your hands.
- Use a sharp knife to score the eggplants before roasting. This will help the steam to escape and prevent the eggplants from bursting.
- If you don't have tahini on hand, you can substitute Greek yogurt or sour cream. However, tahini will give the baba ghanouj a more authentic flavor.
- Baba ghanouj is a versatile dish that can be served as a dip, spread, or mezze. It's also a great addition to sandwiches and wraps.
Conclusion:
Baba ghanouj is a delicious and healthy Middle Eastern dish made from roasted eggplants. It's a versatile dish that can be served as a dip, spread, or mezze. With its smoky flavor and creamy texture, baba ghanouj is a crowd-pleaser that's perfect for any occasion. So next time you're looking for a new and exciting appetizer or side dish, give baba ghanouj a try! You won't be disappointed.
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