Best 2 Baba Ghannouj Recipes

Baba Ghanoush is a classic Middle Eastern dish made from roasted eggplants, tahini, and various spices. This creamy and flavorful dip is a staple in many Mediterranean and Arab cuisines, and it is a delicious and versatile appetizer or side dish. Whether you are looking for a light and healthy snack or a flavorful addition to your next gathering, Baba Ghanoush is a great choice. With its smoky flavor and velvety texture, it is sure to be a hit with your family and friends.

Here are our top 2 tried and tested recipes!

LEBANESE MEZZA DISHES: FATTOUSH, HOUMMUS, BABA GHANNOUJ

Lebanese Mezza Dishes: Fattoush, Hoummus, Baba Ghannouj image

Provided by Food Network

Categories appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 24

Ingredients

2 cups shredded lettuce (romaine and/or iceberg)
1 large or 2 small cucumbers, small dice
2 medium tomatoes, chopped
1/2 cup chopped parsley, leaves only, no stems
1/4 cup chopped mint leaves, no stems
1/2 to 1 green pepper, diced
1 bunch green onions, finely sliced
1/2 teaspoon sumac
2 pieces of pita bread toasted until golden brown, broken into pieces the size of a quarter
1/2 cup lemon juice
1/2 cup olive oil
2 to 4 cloves garlic
1 teaspoon salt
Pinch of pepper
2 (16-ounce) cans chick peas, drained, reserve juice
4 to 6 cloves of garlic
1 1/2 teaspoons salt
3/4 cup tahini (sesame seed paste)
1/2 cup (or more) lemon juice
1 large eggplant
2 cloves garlic
1 teaspoon salt
1/4 to 1/3 cup tahini
1/4 cup lemon juice

Steps:

In a small bowl mix all dressing ingredients well.
Put all salad ingredients in a large bowl and toss with 1/2 to 1 cup dressing. Serve immediately.
Drain and dry chick peas. Put garlic in food processor and mince. Add chick peas and mince, scraping down the sides. Add salt, tahini and lemon juice. Mix. Taste. Add enough reserve chick pea juice to make a thick creamy consistency. You should be able to make an indentation in the hummus with a back of a spoon. Check taste again for additional lemon or salt.
Serve on a platter and garnish with radishes, tomato roses, reserve chick peas, parsley and or cayenne pepper. Serve with olive oil and fresh pita bread.
Slice eggplant in half lengthwise and put upside down on a greased foil lined pan. Put under a broiler until the outside skin is charred black and the pulp inside is soft (15 to 30 minutes). Scrape out eggplant and put in bowl to cool, preferably in refrigerator for several hours. Pour off extra liquid before using.
In a food processor, mince garlic, and scrape down sides. Add eggplant, salt, and 1/4 cup tahini. Pulse the food processor to mix. Slowly add lemon juice. Taste. Adjust salt and lemon or tahini.
Serve on a shallow platter and garnish with chopped parsley, miniature eggplant, tomato or radish roses. Serve with Lebanese pita bread.

BABA GHANNOUJ SOUP

Baba Ghannouj Soup image

A traditional Turkish soup. Baba Ghannouj translates literally to "spoiled old daddy. "

Provided by Vicki Butts (lazyme)

Categories Vegetable Soup

Time 1h5m

Number Of Ingredients 8

Ingredients

1 large eggplant
1/4 c tahini (ground raw sesame seeds)
2 clove garlic
1 1/2 tsp salt
6 c vegetable stock
1 lemon, juiced
1 egg
1/3 c parsley, finely chopped

Steps:

1. Heat the eggplant in a 350 degree oven for 15 to 20 minutes.
2. Cool,
3. Holding it by the stem, carefully peel the skin away and remove the stem.
4. Puree with the tahini, garlic, and salt.
5. Stir into the heated stock, then bring to a simmer. Partially cover, then simmer for 30 minutes.
6. Remove from heat and press through a sieve, discarding solids.
7. When ready to serve, heat the soup, then beat the egg with the lemon juice and stir through the simmering soup to form long egg strands.
8. Simmer for another minute, then ladle into bowls and top with handfuls of fresh chopped parsley. Top with toasted strips of pita bread.
9. Serve with warm triangles of pita bread on the side.

Tips:

Choose ripe, fresh eggplants for the best flavor and texture.
Prick the eggplants with a fork before roasting to allow steam to escape and prevent them from bursting.
Roast the eggplants until the skin is charred and the flesh is soft, about 45 minutes to an hour.
Let the eggplants cool slightly before handling, then scoop out the flesh with a spoon.
Drain the eggplant flesh in a colander for 30 minutes to remove excess moisture.
Mash the eggplant flesh with a fork or potato masher until smooth.
Add tahini, garlic, lemon juice, cumin, and salt to taste. Stir until well combined.
Serve baba ghanoush with pita bread, vegetables, or crackers.

Conclusion:

Baba ghanoush 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. With its smoky, creamy, and tangy flavor, baba ghanoush is a surefire crowd-pleaser. Whether you are hosting a party or simply looking for a healthy and flavorful snack, baba ghanoush is the perfect choice.