This is an excellent recipe! I wish that somewhere in the directions it was mentioned to either cut the eggplant in half or cut the top off — or something — because one eggplant EXPLODED when I took it out of the oven!
You did mention to pierce the eggplants before putting them in the oven. If directions are followed the eggplant should not explode when cooked or after. SoCo tahini is my absolute favorite. It has no bitter taste at all. Hi Kristen, I have been making several attempts to replicate the baba ghanoush I first tasted in Egypt last year.
I found a lot of seeds in the aubergine, do you remove them? And, do you ever use smoked paprika — I have bought it and the aroma is the same as I remember the flavour. Finally, does the baba ghanoush freeze successfully. It never lasts long enough around my place! I hope you love the recipe as much as I do! Leave it whole! This looks totally amazing.
I can eat hummus by the spoonful WAY too easily. I am certain that this will be the exact same circumstance! Thank you for this recipe.
Some one mentioned they had trouble with the recipe tasting bitter. I think that the culprit could be the tahini, I have noticed that some tahini is wonderful and some is so bitter that is can ruin a dish that it is used in. I loved the addition of the pomegranates on the top. I had never had that problem before so was a litte confused about why that was happening. Makes total sense now. Thank you for letting me, and everyone else reading this recipe, know!
Hi Kristen, am flabbergasted to see actually a perfectly correct recipe for this dish. Though Sicilian, I enjoy a number of Mediterranean recipes. For the cultured cooks, like yourself, let me then add a few notes: Baba Ghannoush is the Egyptian name for this recipe.
Lebanese call it Moutabbal. This is not without interest, because the best tahini is, in my opinion, Lebanese. One final touch: I dent the half eggplants with a sharp knife, before baking them, and add freshly ground salt, pepper and some extra virgin olive oil on top of each half eggplant.
How to cope with greenhouse eggplants, usually rather watery: after baking them 1 hour C and letting them cool, I scoop the flesh and put it in a strainer, on top of a big bowl.
I will keep moving it around and mashing it with a fork, leaving it still in the strainer for a couple of hourse. This will allow to get rid of the liquid much more than following the urban lagend of the coarse salt, frequently repeated when dealing with eggplant in Sicily nobody has bothered for generations, it is not necessary.
Also, when serving, try topping it with fresh coriander leaves, rather than parsley. It suits it better and matches how Lebanese cooks will usually serve it, with a bit of olive oil in the center of the bowl. Am hurrying to read all your recipes! I made this, but mined turned out really bitter. Not sure what I did wrong. It could have been my eggplant or maybe my garlic… Bummed! Perhaps it was the eggplant?
I know that some people sprinkle the cut sides of their eggplants with a little sea salt and let them sit and sweat out some of the bitterness for a half hour or so.
Maybe try that next time before you roast the eggplant to see if that helps. I know this is an old topic, but I just had some of the most delicious baba at a Syrian-owned family deli, and decided to make it at home. They seasoned it with a bit of fresh mint and it was fantastic! I know some recipes use parsley or cilantro, but the mint was a pleasant surprise, just enough that it took a minute to realize what the taste was. Anyway, great recipe! The recipe is really great!
In my home country we also had a similar recipe, except instead of lemon juice and garlic we would mix the eggplants with lots of oil my grandparents would use real sunflower oil that actually smelled and tasted slightly like roasted sunflower seeds. To that you would add an onion finely cut smaller the better. And eat it with large slices of tomatoes.
She always let the eggplants leak first completely and just supplement with some extra water of oil. That sounds really delicious! I always add in all the juice from the eggplants because I love the smokey flavour. I wonder if it is bad in the same way that other charred food is supposed to be bad for our health.
It always tastes so good though! I enjoy eating the eggplants and it is always in my kitchen, so Im going to try your recipe,. Uh, yum yum, I love eggplant big time, I often use it in my own recipes, and baba ganoush is sooo good.
I love baba ganoush but like you mentioned, I am little intimidated by making it. I have tried it once and didnt turn out too great. All Rights Reserved. Design by Purr. Get new recipes via email:. Click to Pin this recipe.
Yield: 6 servings. Prep Time: 10 mins. Cook Time: 30 mins. Total Time: 40 mins. Ingredients 2 globe eggplants 3 tablespoons tahini 2 tablespoons freshly squeezed lemon juice teaspoon sea salt 2 cloves of garlic , grated with a Microplane or finely minced Optional toppings olive oil , sesame seeds, pomegranate seeds, minced parsley or cilantro.
Pierce the eggplants a few times with a fork or knife. Place the eggplants on your BBQ and let them cook for 30 minutes, turning halfway through. Roast the eggplants in your ovenPreheat your oven to degrees. Place the eggplants on a baking dish and roast in your oven for 30 minutes, turning halfway through.
Make the baba ganoushSet the cooked eggplants on a rimmed bowl and leave them until they are cool enough to handle. Pour the juice that collects on the plate into a bowl then peel the eggplants and discard the skin. A baba ganoush best recipe here! Also called baba ghanouj, this roasted eggplant dip gets its flavor from the smokey char of cooked eggplant, sesame tahini, and garlic. Discover how to make baba ganoush topped with a rainbow of hearty roasted vegetables.
This Mediterranean dip is low-carb and heart-healthy! Basically, you feel like you are spoiled when you indulge in it! Great for buffets, as a starter, or part of a meal with warm pita bread and other dips and salads. This recipe comes from the Levant region — the countries on the eastern side of the Mediterranean sea. Some add a bit of sugar and sweeten it. Others will add more lemon juice or less tahini.
As you make this dip, adjust the seasonings until it tastes perfect to your palette. The colors and textures the roasted veggies add to the dip, and how they all compliment each other with the earthiness of the eggplant and tahini, is absolutely perfect. Texture-wise, hummus and baba ganoush dips feel almost the same on the tongue — they even look alike! The main ingredient in baba ganoush is eggplant. The main ingredient in hummus is chickpeas.
This means that baba ganoush has an earthy, vegetable taste and hummus tastes nuttier and has the texture of pureed beans! I used the same ingredients as the traditional recipe — eggplant, garlic, and tahini. Then, I made it my own with a few changes. Roasted eggplant purees perfectly in this dip. It is the ingredient that adds a smoky flavor to the dip because you roast it in the oven or on the grill until the skin is charred. The blackened skin gets peeled off, but imparts the flavor into the entire eggplant.
I used pomegranate juice instead of lemon juice. You can totally keep it to the traditional lemon juice though. This made my dip taste a bit sweeter and enhanced the flavor of the pomegranate arils that I added on top.
To make it creamier, I added some non-fat Greek yogurt. This also allowed me to reduce the amount of tahini sesame seed paste. Swapping that cut down on the calories in baba ganoush, but also made it luxuriously creamy. I suggest adding some cashew butter, sunflower seed butter, or other nut or seed butter in its place. I think my friend Gaby first created a recipe for loaded hummus that I thought was so genius! Topping a dip with more hearty, crunchy and flavorful ingredients suddenly takes a dip to another level!
For color and taste, I used these vegetables — but you can omit any of them and use your favorites:. I also chopped some roasted pistachios and and pomegranate arils and sprinkled them on top. This recipe made that happen. Used 3 cloves of garlic to put zing in this great recipe. Ate with onion pita, scrumptious.
Using the FP and adhering to your conservative amt of olive oil gave me the ideal consistency. Hi what weight is considered 2 medium eggplant. Hope that helps! Hi, we make your hummmus and love it.
I always thought baba ganoush was eggplant added to hummus…have you ever tried just adding the eggplant to the hummus since they are practically all the same ingredients of flavoring?
Would love to know your thoughts. Getting ready to roast an eggplant later today. Having both authentic dishes on a snack table would make a much better statement imo. There are only small ones available. How many grams of small eggplant should I use for this recipe?
0コメント