5 tips for making the BEST Baba Ganoush ????
Creamy, savory, smoky eggplant dip with tahini, garlic and citrus, this authentic baba ganoush recipe is a must-try! FULL RECIPE ????
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???? SUMAC:
???? ALEPPO:
???? EXTRA VIRGIN OLIVE OIL:
???? SOOM TAHINI:
INGREDIENTS:
???? 2 Italian eggplants or small globe eggplants
???? ¼ cup tahini paste, I used Soom tahini
???? 1 lemon, juice of
???? 1 garlic clove, minced
???? 1 tablespoon plain Greek yogurt, optional
???? Kosher salt and black pepper
???? 1 teaspoon sumac
???? ¾ teaspoon Aleppo pepper or red pepper flakes, optional
???? Extra virgin olive oil
???? Toasted pine nuts for garnish, optional
⏱️TIMESTAMPS⏱️
0:00 Intro
0:10 Grilling the eggplant
1:13 Toasting the pine nuts
1:26 Prepping the eggplant
2:05 Prepping the flavor
3:33 Adding the finishing touches
4:00 Taste test
How To Make Baba Ganoush At Home Without A Food Processor
How To Make Baba Ganoush At Home
Ingredients:
2 egg plants
1 large garlic clove
1 tsp mint
1 tbsp parsley
½ tsp salt
½ lemon
2 ½ tbsp olive oil
2 tbsp tahini
¼ tsp pepper
2 tbsp olive oil
Instructions:
1. Roast eggplants on medium-low heat over stovetop
2. Peel off the skin
3. Mash the eggplant in a clear bowl
4. Mix in grated garlic, chopped mint and parsley
5. Salt to taste
6. Add lemon juice, olive oil, tahini, and pepper
7. Garnish with olive oil and fresh parsley
8. Ready to enjoy!
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Baba Ganoush Recipe (Dip and Side Dish)
How to make Baba Ganoush at home in easy steps. Baba Ganoush Recipe
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Ingredients:
2 Large Eggplants
4 Garlic Cloves
2 Tbsp Olive Oil
2 Tbsp Tahini (Sesame)
1 Lemon
Salt
Preparations: For details click
Baba Ganoush is easy to make, relatively. While it's convenient to make, it's very nutritious.
Baba Ganoush contains very high amounts of dietary fiber.
Baba Ganoush is high in iron, manganese, potassium. It is very high in vitamin B6 and vitamin C.
Baba ghanoush with crispy grilled flatbread
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***RECIPE***
For the dip
6-7 lbs (3 kilos) fresh eggplants
1-2 lemons
garlic (I used like 5 cloves but that was a lot)
cilantro or parsley
tahini
olive oil
salt
spices, if you want (coriander, cumin, sumac, etc)
For the bread
3/4 cup (175mL) water
1/4 cup (60mL) plain yogurt (can replace with water)
1 teaspoon dry yeast
1 teaspoon sugar
1 teaspoon salt
1/2 cup (60g) cornmeal (skip if you want softer bread)
bread flour (as much as it will take, about 2 cups, 150g)
To make the bread dough, combine all the ingredients with as much flour as you can stir in. Cover and let sit for 20 minutes, then knead in as much additional flour as the dough will take. Cover and let rise until doubled, 1-2 hours. Divide the dough into six little balls and let proof for a half hour.
Flour the dough balls and roll them out about as thin as you can, docking them with a fork if you want lots of small bubbles instead of one big one. I like to lay each one on a little slip of parchment paper, stack them, and put them in the fridge until I'm ready to grill — they're easier to handle if cold.
Ignite a bunch of charcoal, put it in the grill, cover it with a bunch more unlit charcoal, and lay on the grate. If using a gas grill, just get it as hot as you can. Same if you're using your oven — ideally, use the broiler. Pierce the eggplants so they won't explode on you when they get hot, throw them on the heat, cover, and roast until almost completely incinerated — the skins should be burned to crisp and the flesh should be dark, soft and considerably shrunken. It took me about 45 minutes, but that'll vary a lot.
While you're waiting, you can mince your garlic.
Pull the eggplants off, cut them open, let them steam out until you can handle them, then scoop out the flesh, keeping burned bits of skin to a minimum. Drain as much water out of the flesh as you can — I do this by squeezing it in a tea towel, but some people use a sieve, some people use a salad spinner, etc.
Now you just stir in as much garlic, lemon juice, tahini, olive oil, salt, herbs and spice as tastes good to you. When adding in the tahini and olive oil, drizzle it in slowly and stir really aggressively to form an emulsion. You'll want a lot of olive oil — enough to give you mayonnaise consistency at the end.
Scrape down the grill grates, slap on the doughs and cook for a minute or so on each side until puffy. If you want soft bread, pull the loafs when they still look a little doughy. I like them crackery, so I let them brown a little more.
Rip and dip.
LEBANESE BABA GANOUSH RECIPE
WHAT IS BABA GANOUSH?
Baba ganoush (aka Moutabal) is a smokey eggplant dip that it uses tahini, lemon and olive oil as its base. It often features in mezze spreads and in the 'starter' categories of many menus.
The Lebanese version is made in a very similar to way to hummus and shares many key ingredients except the chickpeas of course.
The Best Baba Ganoush - How to Make Roasted Eggplant Dip
Baba ganoush is an amazing roasted eggplant dip that's incredibly simple to make. If you love hummus, then you will love baba ganoush. We love serving it with crisp vegetables, flatbread, and baked pita chips. Such a delicious roasted eggplant recipe!
Baba Ganoush Ingredients (the recipe is on Inspired Taste)
• 2 medium eggplants (about 2 pounds or 900 grams)
• 1/4 cup (60 ml) well-stirred tahini; watch us make homemade tahini:
• 1/4 cup (60 ml) lemon juice
• 2 to 3 garlic cloves, finely minced (see note)
• 1/4 teaspoon ground cumin
• 1/4 teaspoon fine sea salt
• 2 tablespoons chopped fresh parsley leaves
• 1 teaspoon olive oil, optional
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00:00 - 00:21 Video Intro
00:21 - 00:46 Roasting the Eggplant
00:46 - 01:44 Preparing the Dip
01:44 - 02:23 Adding the Roasted Eggplant
02:23 - 02:51 Serve!
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