BABA GHANNOUJ
Steps:
- Pierce some holes in the skin of the eggplant (to avoid explosion) and grill over medium-high heat turning every 7 minutes, until the skin is blackened and the body is nice and soft. Total time for grilling is about 30 minutes. If you do not have a grill you can roast your eggplant in a 375 degree F oven for about 30 minutes.
- Remove eggplant from the grill and let cool.
- Once the eggplant is cool enough to handle, peel away the skin and discard. Place the eggplant flesh in a colander and drain for 10 minutes. In a food processor, combine garlic, lemon juice, tahini and parsley and pulse to combine. Add the eggplant flesh. Season with salt and pepper and pulse to combine. Adjust the flavor with more Tahini or lemon juice if you prefer. If it's bitter, some sugar or honey will help. Research shows that the white variety of plant is sweeter in flavor.
YOTAM OTTOLENGHI'S BABA GHANOUJ, DECONSTRUCTED
For this summery recipe, eggplant is charred on the stove - or, if the weather cooperates, on a grill - and fanned out onto a plate. Drape over it some olive oil and tahini, a deeply flavored tomato mixture and a sprinkle of good salt.
Provided by Sam Sifton
Categories dips and spreads, side dish
Time 1h
Yield Serves 4 to 6
Number Of Ingredients 8
Steps:
- Char the eggplant. To cook on a stove, place each eggplant directly over an open medium flame, and cook for 15 or 20 minutes, using tongs to turn the eggplant a number of times, until the skin is charred all over and the flesh is soft and smoky. To cook on a gas or charcoal grill, place the eggplants on the grill, and cook over medium-high heat, using tongs to turn the eggplant until the skin is charred all over and the flesh is completely soft and smoky.
- Remove the eggplants from the heat, and place on a rack to cool and drain, approximately 15 to 20 minutes. Once they are cool enough to handle, peel away the skin, leaving the stalks intact, and place them on a large plate. Using your fingers, coax each eggplant into a fan shape, sprinkle with a pinch of salt and drizzle with a tablespoon of tahini.
- Meanwhile, mix the grated tomato in a medium bowl with the garlic, oil, lemon juice and another pinch of salt. Spoon the mixture over the eggplants and tahini, leaving some of the eggplant visible, and then sprinkle with the oregano leaves and a final dusting of salt.
Nutrition Facts : @context http, Calories 194, UnsaturatedFat 6 grams, Carbohydrate 31 grams, Fat 8 grams, Fiber 15 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 1142 milligrams, Sugar 17 grams
BABA GHANOUJ
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
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
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
BABA GHANNOUJ SOUP
A traditional Turkish soup. Baba Ghannouj translates literally to "spoiled old daddy. "
Provided by Vicki Butts (lazyme)
Categories Vegetable Soup
Time 1h5m
Number Of Ingredients 8
Steps:
- 1. Heat the eggplant in a 350 degree oven for 15 to 20 minutes.
- 2. Cool,
- 3. Holding it by the stem, carefully peel the skin away and remove the stem.
- 4. Puree with the tahini, garlic, and salt.
- 5. Stir into the heated stock, then bring to a simmer. Partially cover, then simmer for 30 minutes.
- 6. Remove from heat and press through a sieve, discarding solids.
- 7. When ready to serve, heat the soup, then beat the egg with the lemon juice and stir through the simmering soup to form long egg strands.
- 8. Simmer for another minute, then ladle into bowls and top with handfuls of fresh chopped parsley. Top with toasted strips of pita bread.
- 9. Serve with warm triangles of pita bread on the side.
BABA GHANOUJ
Categories Condiment/Spread Food Processor Roast Buffet Lemon Eggplant Healthy Sesame Bon Appétit
Yield Makes about 1 3/4 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F. Generously oil rimmed baking sheet. Place eggplant halves, cut side down, on sheet. Roast until eggplant is very soft, about 45 minutes. Cool slightly. Using spoon, scoop out pulp from eggplant into strainer set over bowl. Let stand 30 minutes, allowing excess liquid to drain from eggplant.
- Transfer eggplant pulp to processor. Add 1/4 cup oil, tahini, lemon juice, and garlic; process until almost smooth. Season to taste with salt and pepper. Transfer to small bowl. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.) Serve with pita wedges.
- Available at Middle Eastern and natural foods stores and some supermarkets.
BABA GHANNOUJ SOUP
Another find for using the coming garden bounty. The Italiian parsley is growing wildly & the eggplants are coming along more slowly but they'll get there. Received in email from gourmet-recipes-from-around-the-world (thanks Alvin!). Alvin suggested using toasted crispy pita strips on top of the soup & soft pita triangles on the side.
Provided by Busters friend
Categories Vegetable
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the eggplant in a 350 degree oven for 15 to 20 minutes. Cool, then holding it by the stem, carefully peel the skin away and remove the stem.
- Puree with the tahini, garlic, and salt. Stir into the heated stock, then bring to a simmer. Partially cover, then simmer for 30 minutes. Remove from heat and press through a sieve, discarding solids.
- When ready to serve, heat the soup, then beat the egg with the lemon juice and stir through the simmering soup to form long egg strands. Simmer for another minute, then ladle into bowls and top with handfuls of fresh chopped parsley.
Nutrition Facts : Calories 142.6, Fat 8.8, SaturatedFat 1.5, Cholesterol 52.9, Sodium 909.6, Carbohydrate 14.6, Fiber 6.9, Sugar 2.9, Protein 6.1
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- Preheat the oven to 450 degrees Fahrenheit with a rack in the upper third of the oven. Line a large, rimmed baking sheet with parchment paper to prevent the eggplant from sticking to the pan. Halve the eggplants lengthwise and brush the cut sides lightly with olive oil. Place them in the prepared pan with the halved sides down.
- Roast the eggplant until the interior is very tender throughout and the skin is collapsing, about 35 to 40 minutes (this might take longer if you are using 1 large eggplant). Set the eggplant aside to cool for a few minutes. Flip the eggplants over and scoop out the flesh with a large spoon, leaving the skin behind.
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