Best 3 Babaganoush Recipes
# **Introduction to Babaganoush and the Featured Recipes**
Babaganoush is a classic Middle Eastern and Mediterranean dish made from roasted and mashed eggplant, blended with tahini (sesame paste), garlic, lemon juice, and olive oil. It's a delicious, smoky, and creamy dip or spread that can be served with various accompaniments, such as pita bread, vegetables, or crackers. This article presents a collection of delectable babaganoush recipes sure to tantalize taste buds and brighten up any gathering.
The recipes featured in this article explore different variations and interpretations of babaganoush. From the traditional Lebanese-style babaganoush, characterized by its smoky flavor and tangy lemon-tahini dressing, to a roasted red pepper babaganoush that adds a vibrant color and a touch of sweetness, these recipes offer a range of options to suit diverse preferences.
Additionally, the collection includes a spicy harissa babaganoush that brings a zesty kick to the classic dip. Those looking for a healthier alternative can opt for the baked babaganoush, which uses roasted eggplant instead of fried, resulting in a lighter and healthier version without compromising flavor.
These recipes cater to various skill levels, from beginners seeking straightforward instructions to experienced cooks ready to explore more intricate techniques. Each recipe provides detailed step-by-step instructions, ensuring success in creating this delightful dish. Whether you're hosting a party, craving a flavorful dip for a movie night, or simply seeking a healthy and delicious snack, these babaganoush recipes are sure to satisfy. Dive in and embark on a culinary journey to savor the enticing flavors of this beloved Middle Eastern delicacy.
BABAGANOUSH
Provided by Ellie Krieger
Categories appetizer
Time 45m
Yield 4 (1/3 cup) servings
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F.
- Prick eggplant with a fork and place on a cookie sheet lined with foil. Bake the eggplant until it is soft inside, about 20 minutes. Alternatively, grill the eggplant over a gas grill, rotating it around until the skin is completely charred, about 10 minutes. Let the eggplant cool. Cut the eggplant in half lengthwise, drain off the liquid, and scoop the pulp into a food processor. Process the eggplant until smooth and transfer to a medium bowl.
- On a cutting board, work garlic and 1/4 teaspoon salt together with the flat side of a knife, until it forms a paste. Add the garlic-salt mixture to the eggplant. Stir in the parsley, tahini, and lemon juice. Season with more salt, to taste. Garnish with additional parsley.
Nutrition Facts : Calories 76 calorie, Fat 4 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 153 milligrams, Carbohydrate 9 grams, Fiber 4 grams, Protein 3 grams, Sugar 3 grams
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.
EASY BABAGANOUSH 1-2-3
It's so silly to buy babaganoush when from oven to table it'll take you all of five minutes to make and is so delicious. Serve this with some nice crusty bread and watch everyone ask for more. I recommend that you start out with only one clove of garlic and add more according to your taste.
Provided by scancan
Categories < 4 Hours
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Bake eggplants in 350 oven until very soft and wilted (1+hours).
- Before the eggplants are completely cool, remove skin and stem and discard.
- In a food processor put all ingredients in and blend, adding salt until it tastes right.
- Enjoy!
Nutrition Facts : Calories 85.3, Fat 5.2, SaturatedFat 0.8, Cholesterol 5.2, Sodium 122.5, Carbohydrate 9.6, Fiber 4.7, Sugar 3.9, Protein 1.6
Tips:
- Choose ripe, flavorful eggplants for the best results.
- Roasting the eggplants over an open flame or under a broiler gives them a smoky flavor.
- Be sure to let the eggplants cool completely before handling them, as the steam can cause burns.
- Use a food processor or blender to achieve a smooth and creamy baba ganoush.
- Season the baba ganoush to taste with lemon juice, tahini, garlic, and salt.
- Garnish the baba ganoush with fresh herbs, such as parsley, cilantro, or mint.
- Serve baba ganoush with pita bread, crackers, or vegetables for dipping.
Conclusion:
Baba ganoush is a delicious and versatile dip that can be enjoyed as an appetizer, snack, or side dish. It is a healthy and flavorful way to add more vegetables to your diet. With its smoky flavor, creamy texture, and tangy seasoning, baba ganoush is sure to be a hit at your next gathering.
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