Best Grilled Beet Baba Ghanoush Recipes

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GRILLED BABA GANOUSH



Grilled Baba Ganoush image

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

2 large eggplant
3 tablespoons tahini
3 tablespoons lemon juice
3 cloves garlic, minced
2 teaspoons salt
¾ teaspoon smoked paprika
½ teaspoon cumin
3 tablespoons chopped fresh parsley
¼ cup extra virgin olive oil

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

GRILLED BABA GANOUSH



Grilled Baba Ganoush image

Baba ganoush is a classic Levantine eggplant and tahini dip that is beloved throughout the Middle East. The main variations are whether yogurt is included (it's generally added to smooth out the flavor of the garlic) and how the eggplant is cooked. Our version calls for grilling the eggplant and skipping the yogurt to allow the charred smoky flavor to really shine.

Provided by Food Network Kitchen

Time 40m

Yield 4 to 6 servings (about 6 cups)

Number Of Ingredients 8

2 tablespoons olive oil, plus more for the grill grates
2 pounds eggplant (about 4)
1/4 cup tahini
3 tablespoons lemon juice (from about 1 lemon)
3 cloves garlic, minced
Kosher salt
Sumac, for sprinkling, optional
Fresh pita, for serving

Steps:

  • Preheat a grill to medium high and brush the grates with olive oil.
  • Pierce each eggplant all over 5 to 6 times to prevent splitting and help the interior cook all the way through. Place on the grill and cook, turning them every 5 minutes to make sure they're charred equally on all sides, until the flesh is very soft when pierced with the tip of a paring knife, 25 to 35 minutes (see Cook's Note). Transfer to a cutting board and let cool for 5 minutes.
  • Peel each eggplant under cold running water, then return it to the cutting board. Finely chop the flesh and transfer it to a large bowl. Add the tahini, lemon juice, garlic and 1 teaspoon salt and mix well. Taste and add more salt, if needed.
  • Transfer the baba ganoush to a serving bowl and make divots in it using a spoon. Drizzle with the 2 tablespoons olive oil and sprinkle some sumac on top if using. Serve with pita. The baba ganoush will keep in an airtight container in the refrigerator for up to 4 days.

GRILLED MIDDLE EASTERN BABA GHANOUSH



Grilled Middle Eastern Baba Ghanoush image

Provided by Tyler Florence

Categories     appetizer

Yield about 2 cups

Number Of Ingredients 10

2 medium eggplants, about 1 pound total
4 garlic cloves, coarsely chopped
1/4 cup tahini (sesame seed paste)
1 lemon, juiced
1 handful fresh flat-leaf parsley, coarsely chopped
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
2 tablespoons chopped roasted pistachios, for garnish
Pita bread, cut into wedges, for dipping

Steps:

  • Pierce the eggplants in a few places with a fork, so steam has somewhere to go when you cook them.
  • For a smoky flavor that will add depth to the finished dish, grill the eggplants on a very hot, oiled grill pan (or barbecue) until the skins are wrinkled and black, and the eggplants shriveled and soft; turning often. (If you prefer, roast the eggplants in a preheated 400 degree F oven for 30 minutes.)
  • When the eggplants are cool enough to handle, split them open and scoop out the flesh, discarding the skin and as many seeds as possible.
  • In a food processor, combine the garlic, tahini, lemon juice and parsley; puree until smooth. Add the eggplant flesh; season with cumin, salt, and pepper; pulse several times to make a thick, coarse puree. Pour in the oil and pulse again to incorporate. Taste and adjust seasoning, as needed. Pour into a serving bowl and garnish with chopped pistachios. Serve with pita wedges for dipping.

SPICY BABA GANOUSH ON THE GRILL



Spicy Baba Ganoush on the Grill image

Grilling the eggplant adds smokiness that pairs nicely with the heat of the red pepper flakes in this baba ganoush recipe. Serve with pita chips and raw veggies.

Provided by Soup Loving Nicole

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 1h10m

Yield 6

Number Of Ingredients 10

2 large eggplant
3 tablespoons tahini
3 tablespoons lemon juice
1 tablespoon za'atar seasoning
1 teaspoon crushed red pepper, or more to taste
1 teaspoon salt
½ teaspoon smoked paprika
3 cloves garlic, minced
¼ cup extra virgin olive oil
2 tablespoons chopped fresh parsley, or more to taste

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, za'atar, crushed red pepper, salt, paprika, and garlic. Pulse until smooth. Add olive oil and parsley; pulse until oil is incorporated. Garnish with additional crushed red pepper flakes and parsley if desired.

Nutrition Facts : Calories 191.8 calories, Carbohydrate 16.6 g, Fat 14 g, Fiber 8.9 g, Protein 3.9 g, SaturatedFat 2 g, Sodium 402.4 mg, Sugar 5.6 g

GRILLED BEET BABA GHANOUSH



GRILLED BEET BABA GHANOUSH image

Categories     Side

Yield 4 people

Number Of Ingredients 7

Olive oil (for grill and drizzling)
2 pounds red beets (about 4 large)
2 tablespoons fresh lemon juice
1 tablespoon tahini
½ garlic clove, finely grated
Kosher salt and freshly ground black pepper
Sumac, za’atar, crushed red pepper flakes, or Aleppo pepper; grilled flatbreads or pita bread (for serving)

Steps:

  • Prepare a grill for medium-high heat; lightly oil grate. Grill beets, turning occasionally, until skin is charred and flesh is fork-tender, 50–60 minutes. (Alternatively, you can tuck vegetables into coals left over from grilling something else. Wait until charcoal is completely covered with ash and no black spots remain. Shake grill to knock excess ash off coal, then rake them around and pile them up around vegetables.) Let cool slightly. Halve beets; scoop flesh into a food processor. Add lemon juice, tahini, and garlic and process until smooth; season with salt and pepper. Drizzle baba ghanoush with oil and top as desired. Serve with flatbreads or pita bread. Do Ahead: Dip can be made 3 days ahead. Cover and chill. Recipe by Chris Morocco

BABA GHANOUJ



Baba Ghanouj image

As sesame tahini sits, the oil separates, so the mixture should be stirred before it's used. Sesame tahini should be slightly runny - virtually all of the imported brands that I use have this consistency, but domestic versions can be thick and pasty, and a bit flavorless. You can find imported tahini in Mediterranean markets and in many grocery stores. It must be stored in the refrigerator once opened. Baba ghanouj is a signature Middle Eastern grilled eggplant puree enriched with tahini and seasoned with lemon juice and lots of garlic. The dish has a smoky, pungent flavor. Don't forget to pierce the eggplant before you put it on the grill. You can also grill it inside over a gas flame.

Provided by Martha Rose Shulman

Categories     dips and spreads, appetizer

Time 1h15m

Yield About 2 cups

Number Of Ingredients 8

2 pounds eggplant, preferably small eggplants
1/4 cup freshly squeezed lemon juice (more to taste)
1/4 cup sesame tahini, stirred if oil has separated out
1 to 2 tablespoons plain low-fat yogurt, as needed
2 garlic cloves, cut in half, green shoots removed
Salt to taste
Extra-virgin olive oil
Chopped flat-leaf parsley

Steps:

  • Prepare a hot gas or charcoal grill. Pierce the eggplants in several places with a fork or the tip of a knife, and place over the hot coals. Grill, turning regularly, until soft and blackened all over. If you don't have a grill but do have a gas stove, preheat the oven to 425 degrees. Cover the top of your stove under the burner grates with foil to facilitate cleaning. Turn on your oven fan (so the smoke alarm won't go off), and roast the eggplants directly over the flame, turning often until charred and softened. Small, thin eggplants will cook through this way, but larger eggplants must be finished in the oven. Wrap in foil, and place in the hot oven for 20 minutes until thoroughly softened. You can also roast the eggplant under a broiler until charred and softened. The flavor of the baba ganoush will not be as smoky.
  • Place the grilled eggplant in a colander in the sink, and allow to cool and drain. Peel and discard the black skins, cut off the stems, and let the eggplants sit in the colander to drain for another 15 to 30 minutes.
  • Puree the eggplant in a food processor fitted with the steel blade. Add the lemon juice, yogurt and tahini. In a mortar and pestle, pound the garlic to a paste with a generous pinch of salt. Add to the food processor, and blend with the eggplant. Add salt to taste.
  • Mound the puree in a bowl or on a platter, and drizzle with olive oil. Sprinkle with parsley. Serve with pita bread.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 10 grams, Carbohydrate 19 grams, Fat 12 grams, Fiber 8 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 629 milligrams, Sugar 9 grams

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