Best 3 Baba Ganouj Eggplant Dip With Sesame Oil Recipes
Baba ganouj is a classic Middle Eastern appetizer or dip made from roasted or grilled eggplant, tahini, and various spices. This creamy and smoky dip is often served with pita bread or vegetables. The key to a great baba ganouj is the roasting of the eggplants. Roasting the eggplants brings out their natural sweetness and smoky flavor. Once the eggplants are roasted, the flesh is scooped out and mashed with tahini, a paste made from sesame seeds. Various spices, such as cumin, coriander, and paprika, are also added to give the dip its distinctive flavor. Sesame oil is sometimes added to enhance the nutty flavor of the tahini.
Here are our top 3 tried and tested recipes!
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 GANOUJ - EGGPLANT DIP WITH SESAME OIL
Make and share this Baba Ganouj - Eggplant Dip With Sesame Oil recipe from Food.com.
Provided by Toby Jermain
Categories Spreads
Time 1h
Yield 6 cups
Number Of Ingredients 10
Steps:
- Broil eggplants with skin on, turning frequently, until skin is lightly charred and eggplants are fairly soft.
- Alternately, slice eggplants in half lengthwise and place on an oiled cookie sheet.
- Broil in oven or bake at 450oF until fairly soft.
- Allow to cool enough to be handled.
- Remove most of skin, and mash eggplant.
- If you don't mind a little grayness in the color, allow a little charred skin in with the pulp; it will add a pleasant smoky flavor.
- Fit food processor with steel blade.
- With machine running, drop in garlic cloves.
- Add tahini, lemon juice, and water; blend until thoroughly combined.
- Add eggplant, and pulse until coarsely pureed.
- Add salt and red and black pepper to taste.
- Refrigerate for 1-2 hours for flavor to develop.
- Adjust seasonings, including tahini if desired.
- Garnish with parsley, pine nuts, and pomegranate seeds as desired.
- Serve with pita bread or veggies.
BABA GHANOUJ - MIDDLE EASTERN EGGPLANT DIP
This is a classic Middle Eastern appetizer. I was given two small Chinese eggplants from Uncle Bob's garden, and decided to try my hand at this recipe. I'm not much of an eggplant fan, perhaps it's the seeds, or the tough purple skin, or maybe I've just had it overcooked and mush too many times. This dip was PERFECT though. Served it as a spread on homemade falafels, and had the leftovers with pitas.
Provided by Kozmic Blues
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Line baking sheet with foil and spray lightly with non stick cooking spray.
- Slice egglplant(s) in half lengthwise, and place face-down on baking sheet.
- Bake for 30-45 minutes, or until very tender.
- Cool until comfortable to handle.
- Scoop out the eggplant flesh and discard the skin.
- Place in food processor wth garlic, lemon juice, tahini, salt and corriander.
- Puree until smooth.
- Add minced parsley and pulse to combine.
- Pour into bowl, check for salt, add pepper and cayenne (if using).
- Chill for half hour, or until ready to serve.
- Top with a drizzle of olive oil and some parsely.
Nutrition Facts : Calories 79.4, Fat 5, SaturatedFat 0.7, Sodium 203, Carbohydrate 8.2, Fiber 3.6, Sugar 2, Protein 2.6
Tips:
- Choosing the Right Eggplant: Select firm and heavy eggplants with smooth, unblemished skin. Avoid eggplants with blemishes or wrinkles, as these may indicate bitterness.
- Roasting the Eggplant: Roasting the eggplant over an open flame or in the oven caramelizes the natural sugars and enhances its smoky flavor. Ensure the eggplant is thoroughly cooked until the flesh is soft and tender.
- Blending the Dip: Use a food processor or immersion blender to achieve a smooth and creamy consistency. Start by pulsing the roasted eggplant until it's broken down, then gradually add the other ingredients.
- Seasoning and Adjusting: Taste the baba ganoush and adjust the seasoning accordingly. Add more lemon juice for a brighter flavor, more tahini for a richer texture, or more salt and pepper for balance.
- Serving Suggestions: Baba ganoush is a versatile dip that can be served as an appetizer, spread, or condiment. It pairs well with pita bread, crackers, grilled vegetables, or as a topping for falafel.
Conclusion:
Baba ganoush is a delightful and versatile Middle Eastern dip that combines the smoky flavor of roasted eggplant with the richness of tahini and the tanginess of lemon juice. Its creamy texture and smoky-tangy flavor make it a popular appetizer, spread, or condiment. Experiment with different herbs and spices to create your unique variation, and enjoy this delicious and healthy dip as part of your next meal or gathering.
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