Best 3 Babaganoush Recipes
Are you looking for an authentic and flavorful babaganoush recipe that will transport you to the vibrant streets of the Middle East? This delicious roasted eggplant dip, also known as baba ghanoush, is a culinary masterpiece that combines the rich, smoky taste of grilled eggplant with a blend of aromatic spices and fresh herbs. Whether you're hosting a party, craving a healthy snack, or just want to savor the delectable flavors of the Mediterranean, this easy-to-follow recipe will guide you through the steps to create the perfect babaganoush.
Here are our top 3 tried and tested recipes!
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 the right eggplant. Look for eggplants that are firm and heavy for their size, with smooth, unblemished skin. Avoid eggplants that are soft, wrinkled, or have brown spots.
- Roast the eggplant thoroughly. The key to a good baba ganoush is to roast the eggplant until it is very soft and tender. This can be done in the oven, on the grill, or over an open flame. Just be sure to keep an eye on it so that it doesn't burn.
- Use a food processor or blender. To get a smooth and creamy baba ganoush, use a food processor or blender to puree the roasted eggplant. If you don't have a food processor or blender, you can mash the eggplant by hand, but it will take a little more time and effort.
- Add flavorings to taste. Once the baba ganoush is pureed, you can add flavorings to taste. Some common additions include tahini, lemon juice, garlic, cumin, and olive oil. You can also add herbs, such as parsley, cilantro, or mint.
- Serve baba ganoush with pita bread, vegetables, or crackers. Baba ganoush is a versatile dish that can be served as an appetizer, a dip, or a spread. It is often served with pita bread, vegetables, or crackers.
Conclusion:
Baba ganoush is a delicious and healthy dish that is easy to make. It is a great way to enjoy eggplant and is a perfect appetizer or snack. With its smoky flavor and creamy texture, baba ganoush is sure to please everyone at your table. So next time you are looking for a new and exciting dish to try, give baba ganoush a try. You won't be disappointed!
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