Best 3 Baba Ghanoush Eggplant Dip Recipes
Baba ganoush is a delicious and versatile eggplant dip that is popular in Middle Eastern cuisine. It is made with roasted eggplant, tahini (sesame seed paste), garlic, lemon juice, and various spices. The result is a smoky, creamy, and flavorful dip that can be served as an appetizer, a spread, or a side dish. This article provides two recipes for baba ganoush: a classic version and a roasted red pepper version. The classic version is made with roasted eggplant, tahini, garlic, lemon juice, olive oil, and cumin. The roasted red pepper version adds roasted red peppers for a slightly sweeter and smokier flavor. Both recipes are easy to follow and can be made in under an hour. Baba ganoush is a healthy and nutritious dip that is a great way to enjoy eggplant. It is also a good source of fiber, vitamins, and minerals. Serve baba ganoush with pita bread, crackers, or vegetables for a delicious and satisfying snack or meal.
Check out the recipes below so you can choose the best recipe for yourself!
EGGPLANT DIP (BABA GHANOUSH)
This Eggplant Dip (Baba Ghanoush) recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America.
Provided by David Kamen
Categories Condiment/Spread Side Roast Vegetarian Eggplant Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 7
Steps:
- 1. Preheat the oven to 450°F. Rub the outside of the eggplants with olive oil and place them in a roasting plan. Roast the eggplant until the skin has charred and the interior is tender, 15 to 20 minutes. Let cool.
- 2. Peel and seed the cooled eggplant, roughly chop the flesh, and then transfer it to the bowl of a food processor.
- 3. Into the processor bowl add the tahini, garlic, lemon juice, some salt and pepper to taste, and a few teaspoons of cold water. Process the mixture to a coarse paste, adding a bit more water as needed to allow the mixture to blend.
- 4. Adjust the seasoning with salt and pepper to taste and serve.
TRADITIONAL BABA GHANOUSH
A traditional recipe for this eggplant dip. It consists of baked eggplant with garlic, lemon juice, and tahini sauce. Dip into this with pita bread and you have yourself a delicious-and-light appetizer.
Provided by IMANKAY
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 50m
Yield 3
Number Of Ingredients 8
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.
Nutrition Facts : Calories 96.5 calories, Carbohydrate 5.3 g, Fat 8.7 g, Fiber 1.9 g, Protein 1.9 g, SaturatedFat 1.2 g, Sodium 11.6 mg, Sugar 0.2 g
BABA GHANOUSH (EGGPLANT DIP)
Baba Ghanoush is such a good way to get your vegetables in. Plus, it's fun to hear the 4yo trying to say it. I didn't see any other recipes quite like this one.
Provided by LilPinkieJ
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Pierce the eggplants in several places with a toothpick. Wrap the whole eggplant in aluminum foil, and set it over a gas grill to cook on all sides until it collapses and begins to release a great deal of steam.
- Place the eggplant in a basin of cold water; peel while it's still hot and allow it to drain in a colander until cool.
- Squeeze pulp to remove any bitter juices. Mash the eggplant to a puree.
- In a food processor, mix the tahini with the garlic, onion, tomato, and lemon juice until the mixture thickens and reduces in size. Thin with water. With the machine running, add the eggplant and the salt, pepper, and olive oil.
- Spread out in a shallow dish, and garnish with pepper, parsley, and tomatoes.
Tips:
- Choose the right eggplant: Look for eggplants that are firm and heavy for their size, with smooth, unblemished skin. Avoid eggplants that are soft, wrinkled, or have brown spots.
- Roast the eggplant properly: Roasting the eggplant is a crucial step in making baba ganoush. Make sure to roast the eggplant until it is very soft and tender, with a slightly charred skin. This will give the baba ganoush a smoky, flavorful taste.
- Use a good quality tahini: Tahini is the main ingredient in baba ganoush, so it's important to use a good quality one. Look for tahini that is made from 100% roasted sesame seeds and has a smooth, creamy texture.
- Don't skimp on the garlic and lemon juice: Garlic and lemon juice are essential for adding flavor to baba ganoush. Don't be afraid to use a generous amount of both ingredients.
- Serve baba ganoush with your favorite accompaniments: Baba ganoush can be served with a variety of accompaniments, such as pita bread, crackers, vegetables, or grilled meats. Choose accompaniments that you think will complement the flavors of the baba ganoush.
Conclusion:
Baba ganoush is a delicious and versatile dip that can be enjoyed as an appetizer, snack, or side dish. It is easy to make and can be tailored to your own taste preferences. Whether you are a fan of eggplant or simply looking for a new and exciting dip to try, baba ganoush is sure to please.
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