- Home
- Pasta
- How To make Hot Baba Ghanoush with Pasta
How To make Hot Baba Ghanoush with Pasta
1 lg Eggplant
1/2 c Lowfat Yogurt
2 tb Tahini
1/4 c Dry Sherry
1/4 c Lemon Juice
3 Cloves Garlic
minced
1 tb Olive Oil
1/2 ts Salt
1/8 ts To 1/4 t Cayenne :
to taste
1/4 c Fresh Parsley for
Garnish 1 lb Dry Pasta :
* see note
* spirals or wide ribbons are recommended. Preheat oven to 400 degrees. Cut the eggplant in half, and place cut side down on lightly oiled baking sheet. Pierce with fork several times, then bake for 40 minutes, until really soft and collapsing. When it has cooled, scoop out the insides and puree everything except the parsley and pasta in a food processor or blender. Let sit awhile to flavors can blend. Bring several quarts of water to a boil and cook pasta al dente. While pasta is cooking, gently heat the sauce. Drain the pasta and mix with the sauce. Garnish with fresh parsley (you can also put parmesan on this, it sounds really weird but is good - it's also good without it!). Recipe By :
How To make Hot Baba Ghanoush with Pasta's Videos
Muhammara (Roasted Pepper & Walnut Spread) - How to Make Muhammara Dip & Spread
Learn how to make a Muhammara (Roasted Pepper & Walnut Spread) Recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this Muhammara recipe!
Air Fryer Baba Ghanoush Amazing Result
Ingredients and Steps :
1 large eggplant, wash and pierce in a few places.
-Put in an air fryer at a temperature of 400 degrees Fahrenheit for approx
10~15 minutes depending on the size of the eggplant.
-Halfway through, flip to the other side and make sure it's done by pressing up on it to make sure it's soft.
-When it is roasted and ready, put it in a bag and close it well so that the eggplant sweats. In this way, we can get rid of the peel. Mash with a fork or put in a food processor.
Then add the following ingredients to it:
1 clove of garlic, minced
2~3 tablespoons tahini
Salt and black pepper to taste
2 tablespoons olive oil
3~4 tablespoons lemon juice
1/4-1/2 teaspoon cayenne pepper or paprika
You can also add cumin powder if you like
Mix well all ingredients above
Then garnish with the ingredients below:
Chopped parsley
Olive oil
Red pepper hot or sweet (paprika)
Olives
Enjoy it with Arabic pita bread or pita chips
#airfryer
#airfryerrecipes
#tastydishes
#themesopotamianflavors
#cookingforfun
#Recipe549CFF
✅ You can support me by sharing my videos on your social media accounts ????
✅ Friends, please watch the videos until the end to avoid missing the details
✅ If you like my video, I would be very happy if you subscribe to my channel and leave a comment, thank you very much
✅ Don't forget to turn on the notification bell to be notified of my new recipes after subscribing to my channel.
Kenji's Cooking Show | Baba Ganoush
Read up on more details about baba ganoush here:
Don't think of it as a pureed eggplant dip, think if it as an emulsified eggplant sauce.
Baba Ganoush modernized | Baba Ganoush neue Variante
Baba Ganoush a traditional dish from hot regions of our world is the perfect dinner for a hot summer evening. I have made a version with ingredients that are all available in your local store. Have fun with it!
Baba Ganoush, eine Mahlzeit aus den heissen Weltregionen, ist das perfekte Sommer-Menue. Ich habe eine Variante gezaubert, die aus Zutaten besteht, die man in jedem mittelgrossen Supermarkt bekommt. Viel Spass damit!
Caponata #shorts
Ingredients
- 2 eggplants, diced large
- 1 red pepper, diced
- 1 onion, diced
- 2 sticks celery, diced
- 2 tomatoes, seeds removed and diced
- 20(ish) sicilian olives, pips removed and torn in half
- 1 small handful capers, rinsed
- 4 tbsp olive oil
- 2 tbsp red wine vinegar
- 2 tsp tomato paste
- 1/4 cup toasted pine nuts
- salt
Method
1. Start by tossing the eggplant in a good pinch of salt and leaving it in a colander for 20 minutes to draw some of the moisture out.
2. In a large fry pan over medium-high heat, add some oil and cook the eggplant in batches so you don’t overcrowd the pan. Cook until you have nice colour on all sides, remove and set aside.
3. Next, add the red pepper to the pan and cook for 2-3 minutes before adding the tomatoes. Cook for a further 3 minutes before adding the red wine vinegar. Once the vinegar has almost evaporated, remove the peppers and tomatoes and set aside with the eggplant.
4. Add the onion and celery to the pan and saute for 3 minutes before adding the rest of the cooked veg back to the pan along with the tomato paste.
5. Mix well, then add the capers, olives and pine nuts before tossing one last time.
6. Serve with some crusty bread and grilled fish if you wish.
Epic Baba Ghanoush Lasagna
Two recipes in one for this video – Firstly were going to make a super smooth and smoky baba ghanoush that you can dip your veggies or chips in like a pro. But then we are going to elevate this humble dip and use the baba ghanoush as part of a sauce to create a luxurious and unusual new take on a family classic lasagna.
#lasagna #babaghanoush #italian #persian #italian #dip #dinner #recipe
2 large eggplants / aubergine ( 1.5 to 1.75 lbs each)
2 garlic cloves, finely minced
4 tablespoons tahini paste
1 tablespoon lemon juice
1 teaspoon salt
½ tsp smoked paprika (or a few drops liquid smoke)
For the Lasagna
3/4 pound ground beef, chicken, or ground spicy Italian sausage
1 additional large aubergine / eggplant sliced
2 handfuls roughly chopped parsley
4 – 6 lasagna sheets (fresh or dried and cooked in salted water)
125g Buffalo mozzarella
250g Grated mozzarella
Fresh thyme to garnish
To serve
Salad
Garlic Bread