Dead Sea Babaganoush Recipes

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DEAD SEA BABAGANOUSH

People tell me they would buy my cookbook just to have this one recipe. So, I thought I would post it here since Cooking for The King is not (yet) published. If you really like it (its so easy and DE-licious!) please visit my new site http://www.thekosherchannel.com and leave me a comment. While there you can also look under "Salads" to find out how this dish got its name. Todah!

Provided by thekosherchannel

Categories     Spreads

Time 55m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 5



Dead Sea Babaganoush image

Steps:

  • 1. Preheat oven to 425 degrees.
  • 2. Place eggplant and garlic in a large baking pan. Toss with oil and salt.
  • 3. Bake, uncovered for 40-50 minutes or until eggplant is golden brown and the smaller pieces around the edges begin to blacken. Halfway through the baking process use a metal spatula to stir and turn the eggplant, scraping stuck pieces from the bottom of the pan.
  • 4. Remove from oven. While eggplant is still warm, add mayonnaise. Stir gently until incorporated.
  • 5. Chill thoroughly.

Nutrition Facts : Calories 110.8, Fat 8.3, SaturatedFat 1.1, Cholesterol 1, Sodium 138.3, Carbohydrate 9.4, Fiber 4.7, Sugar 3.5, Protein 1.6

2 large eggplants, peeled & cut into 1/4-inch cubes
6 garlic cloves, peeled
1/4 cup vegetable oil
1/2 teaspoon kosher salt
2 -3 tablespoons mayonnaise

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



Baba Ghanouj image

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

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

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



Yotam Ottolenghi's Baba Ghanouj, Deconstructed image

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

4 large eggplants, approximately 3 pounds
Flaky sea salt or kosher salt, to taste
4 tablespoons tahini paste
2 plum tomatoes, roughly grated
1 small garlic clove, crushed, peeled and minced
2 teaspoons extra-virgin olive oil
1 teaspoon lemon juice
1 tablespoon fresh oregano leaves

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