Best 2 Middle Eastern Fire Roasted Eggplant Dip Babaganoush Recipes

Introducing a culinary voyage to the vibrant flavors of the Middle East with our exquisite Fire-Roasted Eggplant Dip, also known as Baba Ganoush. This delectable dip, originating from the Levant region, is a symphony of smoky, creamy, and tangy flavors that will tantalize your taste buds. Baba Ganoush, made from roasted eggplants, tahini, and a blend of aromatic spices, is a staple in Middle Eastern cuisine and a perfect appetizer, spread, or dip for any occasion.

Our collection of recipes offers a diverse range of Baba Ganoush variations, each with its unique twist. From the classic Lebanese Baba Ganoush, known for its smoky and garlicky profile, to the refreshing Syrian version infused with the vibrant flavors of mint and pomegranate molasses. Discover the zesty Turkish Baba Ganoush, featuring a hint of chili and roasted peppers, and the indulgent Egyptian Baba Ganoush, enriched with the nutty warmth of roasted cumin and coriander.

Whether you prefer a smooth and velvety texture or a rustic, chunky consistency, our recipes cater to all preferences. Explore the traditional method of roasting eggplants over an open flame for an authentic smoky flavor or opt for the convenience of roasting them in the oven. Experiment with different tahini brands and ratios to achieve your desired creaminess.

Accompany your Baba Ganoush with a selection of accompaniments to elevate the experience. From warm pita bread and crispy lavash to fresh vegetables and crackers, the possibilities are endless. Drizzle some extra virgin olive oil and sprinkle a pinch of paprika or sumac for a finishing touch that adds both flavor and visual appeal.

Join us on this culinary adventure as we delve into the world of Baba Ganoush, uncovering its history, variations, and the art of creating this delectable dip at home.

Let's cook with our recipes!

BABA GANOUSH RECIPE

Baba Ganoush Recipe image

Here is how to make the best baba ganoush, the smoky, rich, and extra creamy eggplant dip, packed with flavor thanks to tahini, garlic, and lemon juice. Grilling the eggplant over open flame will give you the deepest flavor. And if you have the time, allow the dip to chill in the fridge for 30 minutes to 1 hour. It will thicken and the flavors will meld. Be sure to watch the video and read the notes for additional tips!

Provided by Suzy Karadsheh

Categories Appetizer Dip

Time 35m

Number Of Ingredients 10

Ingredients

2 Italian eggplants or small globe eggplants
1/4 cup tahini paste (I used Soom tahini)
1 lemon, (juice of)
1 garlic clove, (minced)
1 tablespoon plain Greek yogurt, (optional)
Kosher salt and black pepper
1 teaspoon sumac
3/4 teaspoon Aleppo pepper or red pepper flakes, (optional)
Extra virgin olive oil
Toasted pine nuts for garnish, (optional)

Steps:

First, smoke or grill the eggplant. Turn one gas burner on medium-high. Place the eggplant directly over the flame. Using a pair of tongs, turn the eggplant every 5 minutes or so until it is tender and the skin is charred and crispy on all sides (20 minutes.) The eggplant should deflate and become super tender. supposed to. If you don't have a gas burner you can use a grill. You can also roast the eggplant in the oven (see notes).
Remove the eggplant from the heat and transfer it to a large colander over a bowl. Allow it to sit and drain for a few minutes until fully cooled and all excess water has been drained (it helps if you open the eggplant up a bit and push on it with a knife or a spoon to help it release its juices).
Once the eggplant is cool enough to touch, peel the charred crispy skin off (it should come right off). Discard the skin and the stem (don't worry if a few bits of the skin remain, that is just added flavor).
Transfer the cooked and fully drained eggplant to a bowl. Use a fork to break it down into smaller pieces. Add the tahini paste, garlic, lemon juice, Greek yogurt (if using) salt, pepper, sumac, Aleppo pepper or crushed red pepper flakes. Mix gently with a wooden spoon or a fork until well-combined.
Cover the baba ganoush and chill in the fridge for 30 minutes to an hour.
To serve, transfer the baba ganoush to a rimmed serving dish or a bowl. Top with a good drizzle of extra virgin olive oil and toasted pine nuts, if you like. Serve with pita wedges or pita chips and veggies of your choice!

Nutrition Facts : Calories 86.6 kcal, Sodium 204.4 mg, Fat 5.6 g, SaturatedFat 0.8 g, Carbohydrate 8.6 g, Fiber 3.3 g, Protein 3 g, Cholesterol 0.1 mg, UnsaturatedFat 2 g, ServingSize 1 serving

BABAGANOUSH

Babaganoush image

Provided by Ellie Krieger

Categories appetizer

Time 45m

Yield 4 (1/3 cup) servings

Number Of Ingredients 6

Ingredients

1 eggplant
1 glove garlic, minced
1/4 teaspoon salt
1/4 cup finely chopped fresh flat-leaf parsley, plus more for garnish
2 tablespoons tahini
2 tablespoons lemon juice

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

Tips:

Choose ripe and firm eggplants for the best flavor and texture.
To easily remove the eggplant skin, roast the eggplant directly over an open flame or grill until the skin is charred and blistered. Then, place the roasted eggplant in a paper bag or bowl covered with plastic wrap for 15 minutes. The steam will help loosen the skin, making it easy to peel off.
If you don't have a grill or open flame, you can roast the eggplant in the oven at 400°F (200°C) for about 30 minutes, or until the skin is charred and blistered.
To make the baba ganoush creamy and smooth, use a food processor or blender to puree the roasted eggplant with the other ingredients. You can also mash the eggplant by hand with a fork, but this will result in a chunkier texture.
Baba ganoush can be served immediately or chilled for later. It is a versatile dip that can be enjoyed with pita bread, crackers, vegetables, or as a spread on sandwiches.

Conclusion:

Baba ganoush is a delicious and healthy Middle Eastern dip made from roasted eggplant. It is a versatile dish that can be enjoyed as an appetizer, snack, or side dish. With its smoky flavor and creamy texture, baba ganoush is a surefire crowd-pleaser. Whether you are looking for a new recipe to add to your repertoire or are simply looking for a healthy and flavorful snack, baba ganoush is a great choice.