BABA GHANOUJ RECIPE - NYT COOKING
Baba ghanouj is a signature grilled eggplant purée found across the Middle East, enriched with tahini and seasoned with lemon juice and lots of garlic. The dish has a smoky, pungent flavor. Don’t forget to pierce the eggplant before you put it on the grill or over a gas flame on the stove. Sesame tahini should be slightly runny — virtually all of the imported brands have this consistency, but domestic supermarket versions can be thick and pasty, and a bit flavorless. As tahini sits, the oil separates, so the mixture should be stirred before it’s used.
Provided by Martha Rose Shulman
Total Time 1 hours 15 minutes
Yield About 2 cups
Number Of Ingredients 8
Steps:
- Prepare a hot gas or charcoal grill. Pierce the eggplants in several places with a fork or the tip of a knife, and place over the hot coals. Grill, turning regularly, until soft and blackened all over. If you don’t have a grill but do have a gas stove, preheat the oven to 425 degrees. Cover the top of your stove under the burner grates with foil to facilitate cleaning. Turn on your oven fan (so the smoke alarm won’t go off), and roast the eggplants directly over the flame, turning often until charred and softened. Small, thin eggplants will cook through this way, but larger eggplants must be finished in the oven. Wrap in foil, and place in the hot oven for 20 minutes until thoroughly softened. You can also roast the eggplant under a broiler until charred and softened. The flavor of the baba ganoush will not be as smoky.
- Place the grilled eggplant in a colander in the sink, and allow to cool and drain. Peel and discard the black skins, cut off the stems, and let the eggplants sit in the colander to drain for another 15 to 30 minutes.
- Puree the eggplant in a food processor fitted with the steel blade. Add the lemon juice, yogurt and tahini. In a mortar and pestle, pound the garlic to a paste with a generous pinch of salt. Add to the food processor, and blend with the eggplant. Add salt to taste.
- Mound the puree in a bowl or on a platter, and drizzle with olive oil. Sprinkle with parsley. Serve with pita bread.
Nutrition Facts : @context http//schema.org, Calories 188, UnsaturatedFatContent 10 grams, CarbohydrateContent 19 grams, FatContent 12 grams, FiberContent 8 grams, ProteinContent 5 grams, SaturatedFatContent 2 grams, SodiumContent 629 milligrams, SugarContent 9 grams
TRADITIONAL BABA GHANOUSH RECIPE | ALLRECIPES
A traditional recipe for this eggplant dip. It consists of baked eggplant with garlic, lemon juice, and tahini sauce. Dip into this with pita bread and you have yourself a delicious-and-light appetizer.
Provided by IMANKAY
Categories Appetizers and Snacks Dips and Spreads Recipes
Total Time 50 minutes
Prep Time 5 minutes
Cook Time 45 minutes
Yield 3 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Arrange oven racks so you have one low and one high in the oven.
- Cut a shallow slit along the side of the eggplant and place into a baking dish.
- Roast in preheated oven on the lower rack until the eggplant is completely shrunken and soft, about 40 minutes. Move dish to higher rack and continue baking until the skin is charred, about 5 minutes more. Let eggplant cool until cool enough to handle.
- Peel and discard skin from eggplant. Put eggplant into a bowl; add tahini, garlic, lemon juice, red pepper flakes, and salt. Stir until ingredients are evenly mixed. Drizzle olive oil over the baba ghanoush and garnish with parsley.
Nutrition Facts : Calories 96.5 calories, CarbohydrateContent 5.3 g, FatContent 8.7 g, FiberContent 1.9 g, ProteinContent 1.9 g, SaturatedFatContent 1.2 g, SodiumContent 11.6 mg, SugarContent 0.2 g
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