Best Baba Ganoush Or Caviar Daubergines Recipes

BABA GANOUSH - THE BEST IN THE WORLD!

Steps:

• Prepare a medium-hot fire in a charcoal grill.
• Preheat an oven to 375°F.
• Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire.
• Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.
• Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes.
• Remove from the oven, let cool slightly, and peel off and discard the skin.
• Place the eggplant flesh in a bowl.
• Using a fork, mash the eggplant to a paste.
• Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well.
• Season with salt, then taste and add more tahini and/or lemon juice, if needed.
• Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.
• Drizzle the olive oil over the top and sprinkle with the parsley.
• Place the olives around the sides.
• Serve at room temperature.

BABA GANOUSH RECIPE

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!

BABA GANOUSH

Steps:

• Preheat oven to 475°F.
• Make a deep slit lengthwise down the eggplants.
• Cut garlic cloves lengthwise in half and stuff them in the slits of the eggplants.
• Bake eggplants for 45 minutes to 1 hour or until the skins are extreme shriveled and the eggplant gives to the touch.
• Remove eggplants from the oven and let rest for 20 minutes or until cool enough to handle.
• Peal the skin off the eggplants and put the "meat" center in a food processor
• Process to a smooth paste.
• Add tahini, mayonnaise, black pepper, and lemon juice and process until combined.
• Chill and serve or serve at room temperature.
• Enjoy!

BABA GANOUSH

Steps:

• Put the barbeque on high and place the three eggplants on the grill. Make sure the heat is evenly distributed, so the eggplants can be cooked at the same pace. Cook for 30 minutes.
• Once cooked, scoop out the meat of the eggplant (I call it the meat but it's not meat, it's just that I can't find another word for it). Let cool completely.
• Once cooled, place it in the food processor and pulse three times. If you have a small food processor like I do. split it in half.
• After pulsing, put it in a small bowl add mayonaise and mix thoroughly. Add the garlic powder and mix again. This refrigerates very well, and lasts for a good few days.