Baba Ghanoush Spread Recipes
BABA GHANOUSH SPREAD
The seasonings can be adjusted to make this smoky eggplant spread, known as Baba Ghanoush, as strong or mild as desired.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 4 1/2 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Place each eggplant directly over the flame of a gas burner or under a broiler, turning occasionally until skin is lightly charred, 8 to 10 minutes. Transfer to a baking sheet and roast for about 30 minutes, or until the eggplants have shriveled and feel very soft all over when pressed. Let sit until cool enough to handle.
- Slit each eggplant open, and remove seeds (don't worry if you miss a few). Scrape flesh from skin with a table knife, and transfer to a large bowl. It's okay if some charred skin is included. Discard skin and seeds.
- Mash eggplant with a fork, or whisk until it is fairly smooth but still has a few lumps. Mix in garlic, tahini, and lemon juice. Add salt and pepper. Adjust flavors as desired. Garnish baba ghanoush with chopped parsley, and serve at room temperature.
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- Place eggplant, cut side down onto the baking sheet. Bake approximately 35 to 40 minutes or until the flesh is very tender and the skin is wrinkly. Let cool for 5 minutes.
BABA GANOUSH: A SMOKY EGGPLANT SPREAD | EAT THE HEAT
Instructions. Preheat oven to 450° F. Cut ends off eggplant and cut lengthwise in half, Cut peppers in half and remove seeds. Generously oil and …
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5/5 (1)Total Time 1 hr 10 minsCategory Appetizer, SidesCalories 160 per serving
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- Preheat oven to 450° F. Cut ends off eggplant and cut lengthwise in half, Cut peppers in half and remove seeds. Generously oil and salt both eggplant peppers and place flesh side down onto a foil line rimmed pan. Roast in oven for 40 minutes, until eggplant is soft and the red peppers skins are charred. Remove from oven and allow to cool for 20 minutes.
- While the vegetables are cooling, In a large bowl mix the tahini, lemon juice, 2 tablespoons of the olive oil, yogurt, minced garlic, cumin, smoked paprika, salt, and pepper until smooth and well combined.
- Remove the skins from the peppers, chop the flesh to a fine mince and to the spiced sauce bowl. Separate the flesh from the eggplant skin using a spoon, remove any large clumps of seeds. Place the pulp into a mesh colander (strainer) over a small bowl. Using gentle pressure press down on the eggplant to allow any excess liquid to drain. Place eggplant into the spices sauce bowl and using a fork mash until completely incorporated, leaving some chunky pieces of eggplant. Garnish with parsley and red pepper flakes, optional: top with a dollop of harissa paste. Serve at room temperature.
BABA GHANOUSH! - THE PIONEER WOMAN
IMPORTANT: Prick the surface of each eggplant several times with the tines of a fork. On the grill or under the broiler (set to high) blacken/char …
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Servings 8Estimated Reading Time 6 minsCategory Appetizers, Main DishTotal Time 40 mins
From thepioneerwoman.com
Servings 8Estimated Reading Time 6 minsCategory Appetizers, Main DishTotal Time 40 mins
- IMPORTANT: Prick the surface of each eggplant several times with the tines of a fork.On the grill or under the broiler (set to high) blacken/char the eggplant for 25 minutes or so.
- You want the skin to be completely shriveled and dark, and the eggplant almost fall-apart tender.
- Just when you think it’s shriveled, let it go another five minutes.Set them aside to cool slightly.When cool, peel off skin enough to get a spoon into each eggplant and scrape out the flesh into a bowl.
- Try to get as much as you can, even the stuff that’s stuck to the inside of the skin. (This process is a total mess, so don’t worry.)Mash eggplant with a fork.
BABA GHANOUSH (EGGPLANT DIP/SPREAD) - CAROLINE'S COOKING
Place the eggplant flesh in a food processor/blender and add the rest of the ingredients (garlic - chop a bit first to save getting lumps, lemon …
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5/5 (1)Total Time 20 minsCategory Tapas/MezzeCalories 42 per serving
From carolinescooking.com
5/5 (1)Total Time 20 minsCategory Tapas/MezzeCalories 42 per serving
- If possible, cook the eggplant on a grill/barbecue, turning now and then until it has blackened on all sides and is tender inside - time will depend on your grill but around 10-15min. If you can't grill it, you can do the same by placing it on a skewer and cooking over a gas flame on the stove or put it in an oven dish and bake around 15min at 450F/230C. In all cases, lightly brush it with olive oil before cooking.
- Place the eggplant flesh in a food processor/blender and add the rest of the ingredients (garlic - chop a bit first to save getting lumps, lemon juice, olive oil, tahini and salt and pepper). Pulse a few times until fairly smooth but still with a bit of texture. Try it and adjust seasoning to taste.
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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 ...
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Difficulty 45 minSteps 2
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BABA GHANOUSH - WIKIPEDIA
Baba ghanoush (UK: / ˌ b ɑː b ə ɡ æ ˈ n uː ʃ /, US: /-ɡ ə ˈ n uː ʃ,-ɡ ə ˈ n uː ʒ /; Arabic: بابا غنوج, romanized: bābā ġannūj), also spelled baba ganoush or baba ghanouj, is a Levantine appetizer consisting of finely chopped roasted eggplant, olive oil, lemon juice, various seasonings, and tahini. The eggplant is traditionally baked or broiled over an open flame ...
From en.wikipedia.org
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BABA GHANOUSH RECIPE | MICHAEL SOLOMONOV | FOOD NETWORK
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 …
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Advertisement. Step 2. Cut a shallow slit along the side of the eggplant and place into a baking dish. Step 3. 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.
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directions. Prick the skin of the eggplant and roast it at 400 degrees for 1 hour, or until the eggplant collapses. Scoop the flesh out (everything but the skin), and add it to the food processor. Add the other ingredients, and pulse until smooth. Serve in a pita, or as a dip.
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From tasteofhome.com
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