Best Baba Ghanouj Middle Eastern Eggplant Dip Recipes

BABA GANOUSH

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Lightly oil a baking sheet.
• Halve eggplants and brush cut sides with olive oil. Place face-down onto the prepared baking sheet.
• Roast in the preheated oven until softened, 20 to 25 minutes. Remove from oven and let cool, about 30 minutes.
• Scoop flesh out of skins and place in a mesh strainer. Discard skins. Press down on flesh to remove liquid or drippings. Transfer eggplant flesh to a food processor. Add lemon juice, tahini, garlic, cumin, and chile powder. Drizzle olive oil on top of everything. Blend well, 45 seconds to 1 minute.
• Mix in plain yogurt and season with salt. Serve with a sprinkle of paprika over top for garnish.

MIDDLE EASTERN FIRE-ROASTED EGGPLANT DIP: BABAGANOUSH

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.

BABA GANOUSH RECIPE (ROASTED EGGPLANT MIDDLE EASTERN DIP)

Steps:

• There are two ways to roast the eggplants for the Baba Ganoush Recipe
• For the oven method: Preheat the oven to 200C. Prick the eggplants all over with a fork, this keeps the eggplant from exploding in the oven. Place on a baking sheet and roast until softened and the skin is crusty about 20 to 30 minutes. Remove from the oven and allow to cool.
• Place the eggplant over the flame. Using a pair of tongs, turn every 5 minutes or so, until the entire surface of eggplant is charred and crispy, about 10 minutes. When you prick with a knife it will go in smoothly and would feel cooked. Don't worry if the eggplant deflates a little. Remove from the burner and place on a plate to cool.
• Once the eggplant is cool enough to touch with your hands, carefully peel the charred skin off the eggplant. Discard the skin. Move the eggplant onto your chopping board, slice off the stem and discard. Using your knife, mince the flesh until almost smooth.
• Into a mixing bowl, add in the minced eggplant, the chopped onions, garlic and parsley, 2 tablespoons of tahini. Stir to combine all the ingredients and finally add in a generous drizzle of olive oil and juice from one lemon, some freshly pounded black pepper and finally some salt to taste. Stir to combine all the ingredients well.
• Transfer the Baba Ganoush to a serving bowl and garnish with more parsley.
• The Baba Ganoush is most often eaten as a dip with khubz or pita bread, and is sometimes added to other dishes as well.

BABA GHANOUJ - MIDDLE EASTERN EGGPLANT DIP

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.