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
More about "spiced fava ganoush baba ganoush with a twist recipes"
EPIC BABA GANOUSH RECIPE - COOKIE AND KATE
Web Oct 17, 2017 Add the garlic and lemon juice to the eggplant and stir vigorously with a fork until eggplant breaks down. Add the tahini to the …
From cookieandkate.com
4.9/5 (501)Calories 248 per servingCategory Appetizer
From cookieandkate.com
4.9/5 (501)Calories 248 per servingCategory Appetizer
- 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.
- Place a mesh strainer over a mixing bowl, then transfer the flesh to the strainer and discard the skins. Pick out any stray bits of eggplant skin and discard. You want to remove as much moisture from the eggplant here as possible, so let the eggplant rest for a few minutes and shake/stir the eggplant to release some more moisture.
- Discard all of the eggplant drippings, drain and wipe out the bowl, and dump the eggplant into the bowl. Add the garlic and lemon juice to the eggplant and stir vigorously with a fork until eggplant breaks down. Add the tahini to the bowl and stir until it’s incorporated. While stirring, slowly drizzle in the olive oil. Continue stirring until the mixture is pale and creamy, and use your fork to break up any particularly long strings of eggplant.
THE BEST BABA GANOUSH! (VIDEO) | FEASTING AT HOME
Web Aug 21, 2018 Preheat oven to 450F ( 425F if electric oven) Slice eggplants in half, lengthwise and roast with flesh side down, on a parchment -lined sheet pan on the middle rack, until very tender, about …
From feastingathome.com
From feastingathome.com
HOW TO MAKE AUTHENTIC BABA GANOUSH | THE …
From themediterraneandish.com
4.8/5 (83)Uploaded Oct 28, 2021Category Appetizer, DipPublished Oct 29, 2021
SPICY BABA GANOUSH EGGPLANT DIP - TRIAL AND EATER
Web Jul 5, 2020 Slice the eggplant into 1/2 inch pieces. Drizzle with olive oil and cook on the grill or in oven under high broil for 5 minutes. Flip and cook another 5 minutes. After …
From trialandeater.com
From trialandeater.com
THE EASIEST AND BEST BABA GANOUSH - PINCH AND SWIRL
Web Aug 20, 2019 Instructions. Preheat oven to 425˚F. Line a baking sheet with parchment paper. Pierce skin of whole in several places with a fork or a sharp knife and place on …
From pinchandswirl.com
From pinchandswirl.com
You'll also love
Related Search