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!
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Moutabal And Baba Ganoush/Chef Ahmad's Kitchen
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Ingredients:
For moutabal:
1 medium eggplant rousted
1 clove of garlic minced
1/4 cup tahini
half lemon juice
1 tbsp yogurt
salt
olive oil on top
For baba ganoush:
1 eggplant rousted
1 clove of minced garlic
1 tbsp parsley minced
1 tbsp chopped green bell pepper
half small tomato cut it in to small pieces
1/4 small onion finely chopped
half lemon juice
olive oil on top
Baba Ganoush’s pretty sister ????????
Easy Baba Ganoush Recipe
Made from super simple ingredients, this Baba ganoush recipe is uber delicious and relatively healthy. Plus, with some added liquid smoke and natural flavor from the grill, this dip has a smokiness that's so good!
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INGREDIENTS
- 1 lb eggplant
- 1/3 cup tahini
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 cloves garlic
- 1 1/2 tsp salt
- 1/4 tsp liquid smoke
INSTRUCTIONS
- Heat grill to high heat. If grilling additional vegetables, drizzle and brush with olive oil, and sprinkle with salt and pepper.
- Cut off the green stems of the eggplant. Place the eggplant and the vegetables on the grill. Turn the eggplant until blackened on all sides and soft throughout the middle, 25-55 minutes depending on the size. Turn and flip the vegetables until slightly charred but still crisp, 10-20 minutes depending on size.
- Once blackened, remove the eggplant and vegetables from the grill. Cool the eggplant for 15 minutes. Once cooled, remove the skin and place the soft eggplant in a blender canister or large bowl if using an immersion blender. Add the tahini, olive oil, lemon juice, garlic, salt, and liquid smoke. Blend until smooth and creamy, 1-2 minutes.
- Serve warm, room temperature, or cool with pita and vegetables.
#summer #eggplant #spread #dip
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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How to Make Oven Roasted Baba Ganoush | The Stay At Home Chef
Oven Roasted Baba Ganoush is a simple and healthy spread that is so full of flavor. It may be your new favorite way to eat eggplant!
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
• 1 large eggplant
• 1 teaspoon salt, divided
• 1 head garlic
• 1 tablespoon olive oil
• 1 lemon, juiced (about 1/4 cup)
• 1/4 cup tahini paste
• 2 tablespoons freshly chopped parsley
✅Instructions
00:00:19 - How to roast eggplant
1️⃣ 00:00:13 - Preheat an oven to 400 degrees F. Lightly grease a baking sheet.
2️⃣ 00:00:19 - While the oven is preheating, slice eggplant in half lengthwise. Use a fork to poke a few dozen holes on the skin side of the eggplant. Sprinkle flesh with 1/2 teaspoon salt and let sweat 10 minutes. Rinse and pat dry. Place eggplant flesh side down on prepared baking sheet.
3️⃣ 00:01:16 - Cut the tip of the garlic off to expose cloves inside. Place garlic onto a square of aluminum foil. Drizzle a little of the olive oil over the exposed garlic cloves and wrap tightly with foil. Place garlic on the sheet pan with the eggplant. Drizzle remaining olive oil over eggplant.
4️⃣ 00:01:59 - Roast in the preheated oven for 30 to 40 minutes until eggplant is tender.
5️⃣ 00:02:05 - Use a large spoon to scoop the flesh from the eggplant and place in a food processor. Gently squeeze garlic cloves out of their peels and into the food processor.
6️⃣ 00:02:22 - Add in lemon juice, tahini paste, and remaining 1/2 teaspoon salt. Puree until smooth.
7️⃣ 00:03:00 - Transfer to a bowl and refrigerate 2 hours before serving.
8️⃣ 00:03:04 - Sprinkle with parsley to serve and drizzle on additional olive oil, if desired. Serve with pita chips or pita bread.
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