Baba Ganoush Recipe Without Tahini

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CLASSIC BABA GHANOUSH

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 8



Classic Baba Ghanoush image

Steps:

  • Preheat oven to 375F. Cut each eggplant in half vertically and place on sheet pan. Drizzle with about 1 tablespoon olive oil and season with salt and pepper. Roast for 40-45 minutes until very soft.
  • Let eggplants cool before handling. Scoop eggplant flesh out of skins into bowl of a food processor. Add lemon juice, tahini, garlic, olive oil and salt and pepper. Process until smooth. Serve with pita bread or pita chips.

2 large eggplants
2 Tbs. lemon juice
1/4 cup tahini
3 garlic cloves, peeled
1/4 cup olive oil, plus 1tbs.
pita bread
salt and pepper
salt and pepper

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



Traditional Baba Ghanoush image

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

1 large eggplant
1 ½ tablespoons tahini sauce
4 cloves garlic, smashed
½ lemon, juiced
½ teaspoon red pepper flakes
salt to taste
1 tablespoon olive oil, or to taste
1 pinch dried parsley flakes, for garnish

BABA GANOUSH

This deliciously easy smoky aubergine dip is perfect with warm flatbreads or pittas, or serve with other Middle Eastern dishes as part of a mezze

Provided by Esther Clark

Categories     Condiment, Lunch, Side dish, Snack

Time 50m

Number Of Ingredients 8



Baba ganoush image

Steps:

  • Heat the grill to its highest setting. Put the aubergines on a baking sheet and grill for 35-40 mins or until completely softened, blackened and blistered, turning them halfway through with a pair of tongs. Set aside and leave to cool completely.
  • Once your aubergines are cool enough to handle, gently peel off the charred skin and discard. Transfer the flesh to the large bowl of a food processor along with 30ml of the oil, the coriander, cumin, tahini, lemon and half the parsley. Season and pulse the flesh three or four times to create a chunky textured dip.
  • Transfer the dip to a bowl and drizzle with the remaining oil, scatter over any leftover parsley and serve with warm flatbreads or pitta.

Nutrition Facts : Calories 167 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.02 milligram of sodium

2 medium aubergines
40ml extra virgin olive oil
¼ tsp ground coriander
¼ tsp ground cumin
2 tbsp tahini
1 large lemon , juiced
½ small bunch parsley , finely chopped
flatbreads or pitta bread , to serve

BABA GANOUSH - THE BEST IN THE WORLD!

Make and share this Baba Ganoush - the Best in the World! recipe from Food.com.

Provided by Mimi Bobeck

Categories     Spreads

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9



Baba Ganoush - the Best in the World! image

Steps:

  • Prepare a medium-hot fire in a charcoal grill.
  • Preheat an oven to 375°F.
  • Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire.
  • Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.
  • Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes.
  • Remove from the oven, let cool slightly, and peel off and discard the skin.
  • Place the eggplant flesh in a bowl.
  • Using a fork, mash the eggplant to a paste.
  • Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well.
  • Season with salt, then taste and add more tahini and/or lemon juice, if needed.
  • Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.
  • Drizzle the olive oil over the top and sprinkle with the parsley.
  • Place the olives around the sides.
  • Serve at room temperature.

Nutrition Facts : Calories 103.6, Fat 7.3, SaturatedFat 1, Sodium 10, Carbohydrate 9.1, Fiber 4.1, Sugar 2.4, Protein 2.9

1 large eggplant
1/4 cup tahini, plus more as needed
3 garlic cloves, minced
1/4 cup fresh lemon juice, plus more as needed
1 pinch ground cumin
salt, to taste
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1/4 cup brine-cured black olives, such as kalamata

BABA GANOUSH

Make and share this Baba Ganoush recipe from Food.com.

Provided by MizEmerilLagasse

Categories     Vegetable

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 6



Baba Ganoush image

Steps:

  • Preheat oven to 475°F.
  • Make a deep slit lengthwise down the eggplants.
  • Cut garlic cloves lengthwise in half and stuff them in the slits of the eggplants.
  • Bake eggplants for 45 minutes to 1 hour or until the skins are extreme shriveled and the eggplant gives to the touch.
  • Remove eggplants from the oven and let rest for 20 minutes or until cool enough to handle.
  • Peal the skin off the eggplants and put the "meat" center in a food processor
  • Process to a smooth paste.
  • Add tahini, mayonnaise, black pepper, and lemon juice and process until combined.
  • Chill and serve or serve at room temperature.
  • Enjoy!

Nutrition Facts : Calories 174.2, Fat 9, SaturatedFat 1.3, Cholesterol 1, Sodium 43.5, Carbohydrate 22.6, Fiber 10.9, Sugar 7, Protein 5.8

4 medium eggplants
10 -12 garlic cloves
1/2-2/3 cup tahini
2 tablespoons mayonnaise
1/2 teaspoon black pepper
2 lemons, juice of

BABA GANOUSH

Provided by Food Network

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 11



Baba Ganoush image

Steps:

  • Grill the whole eggplants over the flame of a gas stove or on a rack set over an electric cooktop until the skin is charred all over, a couple minutes each side. Put the eggplants in a large bowl and cover tightly with plastic wrap to steam for 8 to 10 minutes. When cool enough to handle, remove the charred skin and discard, reserving any liquid in the bowl.
  • Roughly chop the eggplant flesh and put in the bowl along with any reserved eggplant liquid. Add the tahini, lemon juice, yogurt and garlic, then season with salt. Mash with a fork until thoroughly combined. The dip can be stored in an airtight container in the refrigerator up to 3 days.
  • Transfer the dip to a serving dish and top with pomegranate seeds, crushed walnuts, parsley leaves and a drizzle of olive oil. Serve with pita bread for dipping.

2 medium eggplants
2 tablespoons tahini
Juice of 1/2 to 1 lemon, to taste
1 tablespoon plain yogurt
2 cloves garlic, crushed to a paste
Flaky sea salt
Pomegranate seeds, for serving
Crushed walnut halves, for serving
Chopped parsley leaves, for serving
Olive oil, for drizzling
Pita bread, for serving

BURNT BABA GANOUSH

If you're searching for a baba ganoush that has a strong smokey flavor to it, this is the recipe for you. It's is a refinement on a combination of two recipes, and so credit to Mimi Bobeck for her ingredient list and a friend of mine who suggested "cooking the hell out of" the eggplant on a barbeque. And this works as very well. In fact, I learned that it's hard to overcook these things when I had put the eggplant on the grill and promptly forgot about it, for nearly an hour at 475°F! And it worked perfectly.

Provided by Eliot L.

Categories     Moroccan

Time 1h5m

Yield 2 cups, 3-4 serving(s)

Number Of Ingredients 8



Burnt Baba Ganoush image

Steps:

  • Preheat the barbeque to 475°F.
  • Pearce the eggplant in several places with a fork.
  • Bake the eggplant for 45-50 minutes, turning 2 or 3 times.
  • Remove from heat and let cool about 10 - 15 minutes.
  • Remove the skin, and optionally reserve a small portion.
  • Mash the eggplant with a fork. The eggplant should not be stringy.
  • If you want extra smokey, finely chop a bit of the skin.
  • Add tahini and mix, about a tablespoon at a time, to taste.
  • Add remainder of ingredients, except for the olive oil. Depending on the size of the eggplants you will need to add a bit more of the other ingredients. The result should have a half-lumpy/half-creamy consistency.
  • At this point, you can drizzle olive oil and sprinkle the parsley to taste and serve warm. Alternatively, to allow the garlic to blend, I find that setting it aside for a few hours also works well.
  • Spread on a serving plate and serve with pita bread.

Nutrition Facts : Calories 159.6, Fat 10, SaturatedFat 1.4, Sodium 70.9, Carbohydrate 16.2, Fiber 7.2, Sugar 4.1, Protein 5.4

1 -2 eggplant, depending on size
2 finely chopped garlic cloves
1/4 cup tahini
1/4 cup fresh squeezed lemon juice
1/2 teaspoon ground cumin
1 pinch salt
1 tablespoon olive oil (optional)
1 teaspoon chopped flat leaf parsley

SUPER EASY BABA GHANOUJ (RICARDO LARRIVéE)

This 3 main ingredients recipe is full of flavour, without the use of tahini, which isn't always easy to find. Also, make sure that you fully roast the garlic or it will be overwhelming. This recipe is from Canadian chef Ricardo Larrivée. Enjoy!

Provided by Nif_H

Categories     Lunch/Snacks

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 4



Super Easy Baba Ghanouj (Ricardo Larrivée) image

Steps:

  • With the rack in the middle position, preheat the oven to 350°F Line a baking sheet with parchment paper.
  • Place the eggplant cut side down on the baking sheet. Roast until the flesh is very tender and pulls away easily from the skin, about 1 hour depending on the eggplant's size. Let cool.
  • Meanwhile, cut the tips off the garlic cloves. Place the cloves in a square of aluminum foil. Fold up the edges of the foil and crimp together to form a tightly sealed packet. Roast alongside the eggplant until tender, about 20 minutes. Let cool. Purée the cloves by pressing them through a garlic press.
  • Using a spoon, scoop the flesh from the eggplant and place it in the bowl of a food processor. Add the garlic purée and oil. Process until smooth. Season with salt and pepper.
  • Serve with mini pitas.

Nutrition Facts : Calories 76.6, Fat 4.7, SaturatedFat 0.7, Sodium 3.6, Carbohydrate 8.5, Fiber 3.3, Sugar 2.2, Protein 1.6

1 large eggplant, cut in half lengthwise
1 head garlic, unpeeled
2 tablespoons olive oil
salt and pepper, to taste (optional)

BABA GHANOUSH

This creamy eggplant spread is a Middle Eastern staple. In this recipe, you'll learn how to char eggplant directly on your gas burner for a hint of smoke.

Provided by Michael Solomonov

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 15



Baba Ghanoush image

Steps:

  • Place eggplant directly on a gas burner and roast over medium-low heat. Turn until charred and blistered all over, about 5 minutes per side. Remove from heat, place in a bowl, cover the bowl with plastic wrap, and let cool for 10 minutes (this will make it easier to remove the charred skin).
  • When the eggplant is cool enough to handle, remove to a cutting board, make a cross-cut to open, and scoop out 1 cup of the flesh into another bowl. Add a pinch of salt and ¼ cup Basic Tahini Sauce and mix. Grate in about ¼ teaspoon garlic, followed by the olive oil, and mix again. Garnish with more Basic Tahini Sauce, pine nuts, cherry tomatoes, salt, sumac, parsley, and more olive oil, and serve. (Note: Video for how to make the Basic Tahini Sauce can be found in Michael Solomonov's Hummus recipe.) To make the Basic Tahini Sauce: Break up the head of garlic with your hands, letting the unpeeled cloves fall into a blender. Add the lemon juice and ½ teaspoon salt. Blend on high for a few seconds until you have a coarse purée. Let the mixture stand for 10 minutes so the garlic can mellow.Pour the mixture through a fine-mesh strainer set over a large mixing bowl, pressing on the solids to extract as much liquid as possible. Discard the solids. Add the tahini to the bowl, along with the cumin and 1 teaspoon salt. Whisk the mixture until smooth; the sauce will lighten in color. Whenever the tahini seizes up or tightens, add ice water bit by bit (about 1.5 cups in total), whisking energetically until you have a perfectly smooth, creamy, thick sauce.

1 large Italian eggplant
Salt, to taste
1/4 cup Basic Tahini Sauce, plus more for garnish, recipe follows
1 clove garlic
1 tablespoon olive oil, plus more for garnish
cherry tomatoes, halved
Toasted pine nuts
Ground sumac
chopped parsley
1 head garlic
3/4 cup lemon juice, from about 3 lemons
2 cups high-quality tahini, preferably Soom brand
1 1/2 teaspoon salt
1/2 teaspoon ground cumin
Ice water, as needed

BABA GHANOUSH

A Middle Eastern dip or salad, made from aubergines/eggplant and tahini, deliciously garlicky and sublimely fresh with mint and lemon. Serve with pitta bread and salad as part of a mezze table, or pack in a leakproof pot and eat with breadsticks and strips of raw red pepper for a great picnic dish. There are many good recipes for babaganoush, but I especially like this one which comes from "Diva Cooking" by Victoria Blashford-Snell and Jennifer Joyce. As with most traditional dishes of this type, feel free to ring the changes with the herbs and quantities.

Provided by Syrinx

Categories     Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8



Baba Ghanoush image

Steps:

  • Prick the aubergines/eggplant seveeral times with a fork.
  • EITHER: Preheat the oven to 375F/190C and roast the aubergines for 30-40 minutes until they are soft and the skin is blackened. OR: Roast the aubergines over a barbecue, turning frequently, until they are soft and the skin is charred.
  • Allow the aubergines to cool.
  • When cool, half the aubergines, scoop out all their flesh and discard the skins.
  • Put the flesh in the food processor with the garlic, lemon juice, tahini, olive oil and mint, and blitz until the mixture is puréed.
  • Season to taste with salt and pepper.

3 aubergines (eggplants)
2 garlic cloves, crushed
1 lemon, juice of
3 ounces tahini (85g)
2 tablespoons extra virgin olive oil
1/2 ounce of fresh mint (15g)
salt, to taste
pepper, to taste

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From thesassyfoodie.com


BABA GANOUSH - EASY DELICIOUS EGGPLANT DIP, NO FOOD ...
Baba Ganoush is a dip made primarily of roasted or grilled eggplant, accented in a similar way as hummus, with olive oil, tahini, lemon, spices, and herbs. I first tried it many years ago at Daniel Boulud’s Mediterranean Restaurant Boulud Sud in NYC, along with a bunch of other dips I had never heard of before (Muhammara is another Mediterranean dip that I’m waiting to …
From fifteenspatulas.com


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