BABA GANNOUJH -- MIDDLE EASTERN EGGPLANT SPREAD
This is a delicious and very simple recipe if prepared in a food processor or blender. A wonderful spread to serve with pita bread, kalamata olives, feta, and tomatoes. This recipe calls for Japanese eggplant, which can be used whole without peeling or draining...more vitamins, less hassle! If you can only find "regular" eggplant (the large, very dark purple, almost black kind), I recommend you prepare it first by lightly salting and draining it for 30 minutes or so to remove bitterness prior to roasting. You may also wish to remove the skin as a matter of personal preference.
Provided by Heather U.
Categories Spreads
Time 35m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F and prepare a baking dish that will accommodate the eggplant with cooking spray.
- Halve each eggplant lengthwise, sprinkle with salt, and place cut side down in the baking dish; spray skin with cooking spray, then roast until tender when pierced, about 20-25 minutes.
- Place all ingredients in the bowl of your food processor fitted with the steel blade, and blend until smooth.
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HAfeez Swati
[email protected]I love this recipe because it's so versatile. You can serve it as an appetizer, a dip, or even as a sandwich spread.
Big Boy
[email protected]This is the best baba ganoush I've ever had. It's so smooth and creamy, and the flavors are perfect.
Jacqueline Morris
[email protected]I'm not a big fan of eggplant, but I love this baba ganoush. It's so flavorful and addictive.
Anjana Saha
[email protected]This is a great recipe for a party. It's easy to make ahead of time and it always gets rave reviews.
Karlee Davis
[email protected]I love the smoky flavor of the eggplant in this dish. It's so different from any other baba ganoush I've had before.
Boris Rubicon
[email protected]This is the perfect recipe for a summer party. It's light, refreshing, and delicious.
Leelynd Callen
[email protected]This baba ganoush is so addictive. I could eat it every day.
Scottie Patton
[email protected]I love that this recipe is vegan and gluten-free. It's a great option for people with dietary restrictions.
Lofer Koko
[email protected]This recipe is a great way to use up leftover eggplant. I always have a few extra eggplants in my fridge, and this is a delicious way to use them up.
Steven Prouty
[email protected]I'm not usually a big fan of eggplant, but this baba ganoush is amazing. The smoky flavor of the eggplant is perfectly complemented by the tangy tahini and spices.
betsy tosan
[email protected]This baba ganoush is so delicious and easy to make. I love that I can make it ahead of time and it's always a crowd-pleaser.
Ashrafun Nahar
[email protected]I love how versatile this dish is. You can serve it as an appetizer, a dip, or even as a sandwich spread.
Sajib Das
[email protected]This recipe is a keeper! I will definitely be making it again and again.
Asghar Barish
[email protected]I've tried many baba ganoush recipes over the years, and this one is by far the best. The flavors are perfectly balanced and the texture is smooth and creamy.
yogii senrab1988
[email protected]This is one of my favorite baba ganoush recipes. It's always a hit when I make it for parties or potlucks.
Yusrah Hamid
[email protected]I love the smoky flavor that roasting the eggplant gives to this dish. It's also very easy to make, which is always a bonus.
Rane Pal
[email protected]This baba ganoush was a delightful blend of smoky eggplant, tangy tahini, and aromatic spices. It was a perfect appetizer for our Mediterranean-themed dinner party.