How To make Eggplant Spread
1 Eggplant; 1 to 1 1/2 pounds
2 tb Fresh parsley; minced
2 tb Fresh cilantro; minced
1 ts Ground cumin
1 ts Ground coriander
1/2 ts Garlic powder
1/4 ts Salt; optional
ds Tabasco sauce Recipe by: The New McDougall Cookbook Preparation Time: 1:10 Preheat the oven to 350 degrees. Cut the stem off the eggplant and prick it all over with a fork. Place it directly on the oven rack and bake for about 1 hour, or until the eggplant is soft and the skin is wrinkled. Remove from the oven and allow to cool. When it is cool enough top handle, peel and chop. Place in a blender or food processor with the parsley and cilantro. Process until smooth. Place in a saucepan and add the remaining ingredients. Cook, stirring, until the mixture thickens slightly, about 10 minutes. 75 calories, 0.9 grams fat per 1/2 cup serving.
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
How To make Eggplant Spread's Videos
Revealing the Original Baba Ganoush and Mutabbal - 2 Delicious Eggplant Mezze
Baba Ganoush is often misnamed in the Western world and confused with Mutabbal, which is a similar dish made with roasted eggplants. They are however quite different and in this video we are making both of these amazing Levantine meze dishes.
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Baba Ganoush
Ingredients:
• 2 large or 3 medium eggplants
• 2 green chilies
• 1 paprika pepper (or red bell pepper)
• 1 tomato
• 2 cloves of garlic
• ½ red onion
• 2 tbsp olive oil
• 2 tbsp pomegranate molasses
• 1 tbsp lemon juice
• 2 tsp chili flakes (optional for the heat)
• 1 tsp salt
• ½ tsp black pepper
• Chopped parsley to garnish
Instructions:
1. Poke the eggplants and roast on the stove top for 15 minutes until nicely charred, rotate every 5 mins
2. Roast the chilies and the tomato in the oven for 30 minutes at 200°C / 390°F
3. Transfer eggplants to a bowl, cover with a plastic wrap or lid, this will make the peeling easier
4. Peel the skins of the vegetables and roughly chop the eggplants to small chunks
5. Transfer the chopped eggplants to a bowl
6. De-seed the chilies and roughly chop the chilies, tomatoes and add into the bowl
7. Finely mince the garlics and finely chop the onion add into the bowl
8. Add 2 tsp salt, 1 tsp cumin, ½ tsp black pepper and optionally 2 tsp chili flakes (pul biber) for heat
9. Finally add 2 tbsp olive oil, 1 tbsp lemon juice and mix to combine
10. Transfer to a bowl and gently layer the mixture
11. Serve and garnish with pomegranate molasses and chopped parsley
Mutabbal
Ingredients:
• 2 large or 3 medium eggplants
• 1 clove of garlic
• 3 tbsp tahini (substitute or add yogurt to taste for the Turkish version)
• 1 lemon (juice) (about ¼ cup)
• 1 tsp cumin
• 1 tsp salt
• Pinch of freshly ground black pepper
• 1 - 2 tbsp olive oil to garnish
• pomegranate seeds and sumac to garnish
Instructions:
1. Chop the peeled and roasted eggplants in small chunks and add into the bowl
2. Mince and grind the garlic together with 1 tsp salt and add into a small bowl
3. Squeeze 1 lemon (1/4 cup lemon juice) and add into the garlic together with 1 tsp ground cumin
4. Mix and let the mixture sit for 5 - 10 mins for the garlic flavor to infuse
5. Strain through a sieve (optional to filter garlic bits and mellow down the flavor) and add into pot.
6. Season with a pinch of freshly ground black pepper
7. Finally add ¼ cup tahini and mix with a fork or whisk to smash and combine
8. In Turkey and Syria, along with tahini, equal amount of yogurt can also be added
9. Garnish with olive oil and pomegranate seeds and optionally with fresh mint and sumac
0:00 Preparing the Eggplants
2:03 Baba Ganoush
4:53 Mutabbal
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Making the world's best eggplant dip
The title explains the video. It's the world's best eggplant dip. Trust.
BABA GANOUSH | how to make baba ganoush (roasted eggplant dip)
Baba ganoush is a delicious dip made from roasted eggplants. It's creamy, savory, and exudes an irresistibly smokey flavor. Want to learn how to make baba ganoush? I've got you covered in today's video!
Ever since my trip to the Middle East years ago, I've been savoring baba ganoush. Now don't get me wrong, hummus is just as delicious. But this dip has an insanely scrumptious smoky flavor - all thanks to the method of charring eggplants.
Baba ganoush is great as part of a mezze platter (common in Middle East and Mediterranean cuisine), as a healthy appetizer or easy snack. Enjoy!
Printable Baba Ganoush Recipe:
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Roasted Eggplant Dip Recipe | Baba Ganoush
Hey Foodies! Creamy, smoky, savory eggplant dip with tahini, garlic and citrus, this Baba Ghanoush recipe is a must try! Perfect dip for veggie sticks and wheat tortillas!
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Ingredients:
4 pcs medium eggplants
3 cloves garlic
2 tbsp lemon juice
1/4 cup tahini
1/3 cup olive oil
1/4 tsp cumin powder
season with salt
Garnish:
olive oil
smoked paprika
pumpkin seeds
dill leaves
Serve with vegetables sticks and tortilla chips
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Baba Ganoush( Turkish Eggplant Dip) Amazing Eggplant Recipe| Smoky Baba Ganoush#Shorts
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Eggplant Spread Recipe
Take some eggplant, add some red bell peppers, garlic and olive oil, mix them together and viola. You'll have a delicious dip or sandwich spread for your next get together. Plus, it'll be healthy!