Best Chef Johns Baba Ghanoush Recipes
GRILLED BABA GANOUSH
Grilling the eggplant gives this recipe a hint of smokiness that adds to the flavor. Serve with pita chips and mixed veggies if desired.
Provided by Soup Loving Nicole
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Using a fork, poke holes in the eggplant so steam will be able to release during cooking.
- Place eggplant on the preheated grill. Grill until skins are charred, about 30 minutes, turning occasionally. Transfer to a baking pan, cover, and let steam for 10 minutes.
- Using your hands, carefully remove the stem and the skin; the skin should be split open and peel off easily. Discard the skin and place flesh in a colander; let drain for 20 minutes. Press out any remaining moisture with paper towels.
- Place eggplant in a food processor. Add tahini, lemon juice, garlic, salt, smoked paprika, and cumin. Pulse until smooth. Add parsley and olive oil and pulse until oil is incorporated.
Nutrition Facts : Calories 189.4 calories, Carbohydrate 16 g, Fat 13.9 g, Fiber 8.6 g, Protein 3.8 g, SaturatedFat 2 g, Sodium 790.1 mg, Sugar 5.6 g
BABA GANOUSH
This is a great way to introduce Middle Eastern foods! The dip is creamy, delicious, and tastes great on bread, naan, or with pita! You may want to drizzle extra olive oil over the top of the finished baba ganoush.
Provided by Diana71
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 1h5m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 108.9 calories, Carbohydrate 9.5 g, Cholesterol 0.1 mg, Fat 7.7 g, Fiber 4.7 g, Protein 2.7 g, SaturatedFat 1.1 g, Sodium 51.5 mg, Sugar 3 g
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
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