Michael Symon's Baba Ganoush | Symon Dinner's Cooking Out | Food Network
Michael grills eggplant to add a warm, smoky taste to this bright and garlicky dip!
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Sun's out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill.
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Baba Ganoush
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 20 min
Active: 20 min
Yield: 4 servings
Ingredients
2 whole globe eggplants
1/2 large head garlic, 6 to 8 cloves, skin on
Juice of 2 lemons, plus more as needed
1 1/2 teaspoons kosher salt, plus more as needed
1/2 cup tahini
1/2 cup ice water
Extra-virgin olive oil, for serving
Directions
Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
Prick the eggplants all over the surface with a fork. Place on the direct heat side of the grill or directly on to the coals, close the lid of the grill and char on all sides, turning once the skin begins to darken and crack, about 5 minutes per side. When the eggplants have softened through, remove to a resealable bag and allow to steam for a few minutes. When cool enough to handle, peel the eggplants and discard the skin and most of the seeds.
In the meantime, make the tehina. Break up the garlic cloves into a blender or food processor, leaving them in their papery skins. Add the lemon juice and salt and blend into a pulpy purée. Press the mixture though a strainer set over a bowl containing the tahini. Whisk to combine; the mixture will thicken and seize up. Whisk in the ice water, smoothing out into a loose sauce.
Add the cleaned eggplant to a blender or food processor while still warm. Pour in all the tehina and blend until smooth. Taste and adjust the seasoning, adding more salt and lemon juice if needed. Serve with olive oil drizzled over the top.
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Ingredients
- 2 eggplants (brinjal, aubergine, guinea squash)
- 1 clove garlic, finely grated
- zest of 1 lemon
- 2 tbsp tahini
- 0.5 tsp ground cumin
- 0.5 tsp ground coriander
- salt to taste
- EVOO and parsley to garnish
Method
1. Roast the eggplant whole over a grill (I used a gas grill but charcoal works better). Turn every 7-8 minutes until it’s black all over and the inside is very soft.
2. Let the eggplant rest for 5-6 minutes before cutting it in half and scooping the flesh out.
3. Use a knife to puree the flesh before placing it in a sieve to remove any extra liquid.
4. Simply mix in the garlic, lemon, tahini, spices and salt. Mix well and plate topped with olive oil and parsley.
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.
Baba Ganoush | Traditional Arabic dish | Starter | Dip | Chef Rushad
Baba ganoush is a Mediterranean eggplant dip made from roasted or grilled eggplant, tahini, olive oil, lemon juice, garlic, and salt. Like hummus, it's delicious with pita or fresh veggies, but its silky texture and irresistible smoky flavor set it apart. This baba ganoush recipe is a must-try summer dip!
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BEST Ever Baba Ganoush Recipe
This baba ganoush recipe is so easy and quick to make, it's perfect for a refreshing snack or appetizer during your next get-together. The tahini, lemon juice and garlic pair so well with eggplant and make this dip irresistible. Hope you love it!
10 minute bread recipe that goes great with this dip (NO OVEN REQUIRED!) -
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????INGREDIENTS:
◾️2 medium eggplants
◾️2 tsp salt
◾️1 tbsp olive oil
◾️1 garlic clove, crushed
◾️1/4 cup tahini (roasted tahini preferred)
◾️1/4 cup extra virgin olive oil
◾️1/2 tsp cumin
◾️1 lemon, juiced
◾️1/2 tsp salt
◾️1/4 tsp pepper
◾️1/2 tbsp cilantro, chopped (optional)
◾️1/4 tsp paprika, (optional)
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How To Make Baba Ganoush Lebanese Roasted Eggplant Dip Recipe
Learn How To Make Baba Ganoush Lebanese Roasted Eggplant Dip Recipe easily at home! This recipe is soo easy and it tastes better than the restaurant version! If you like dips and sauces, you will love this Mediterranean roasted eggplant dip recipe also known as baba ganoush or baba ghanouj! You do not need a lot of ingredients for this recipe and it can be made in less than an hour! You can make a whole week's worth and keep it in the fridge if you like and you won't regret it!
#babaganoush #babaghanouj #eggplantdip