Baba Ganoush The Best In The World Recipes

BABA GANOUSH

Steps:

• Pierce the eggplant all over with a knife. Char the eggplant on the grill or in the broiler. If charbroiling, place eggplant on a foil-lined baking sheet under the broiler.
• For the grill and broiler, cook for 20-25 minutes, turning every 5 minutes, until the eggplant is charred and blackened.
• Let the eggplant cool. Then scoop the charred eggplant out of its skin and finely dice by hand or in a food processor. Discard the skin.
• In a medium bowl, whisk together the tahini, lemon juice, olive oil, salt, pepper, and garlic.
• Finely chop the eggplant, stir it into the tahini mixture, and season with more salt to taste.
• Chill for at least one hour to let the flavors meld.

THE BEST BABA GANOUSH RECIPE

Steps:

• Preheat the grill to high heat, 450° to 550°.
• Add the eggplants and cook on all sides until softened and roasted, which takes about 25 minutes.
• Remove the eggplants and let cool slightly before slicing in half and scraping out the fruit inside. Discard the peelings.
• Add the eggplant to a food processor and process on high speed until smooth.
• Next, add in the garlic, tahini, lemon juice, cumin, cayenne, and salt and process on high speed until smooth.
• While processing on high speed slowly drizzle in the olive oil until mixed in.
• Serve and optional garnishes of olive oil, cayenne, and chopped parsley.

BABA GANOUSH - THE BEST IN THE WORLD!

Steps:

• Prepare a medium-hot fire in a charcoal grill.
• Preheat an oven to 375°F.
• Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire.
• Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.
• Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes.
• Remove from the oven, let cool slightly, and peel off and discard the skin.
• Place the eggplant flesh in a bowl.
• Using a fork, mash the eggplant to a paste.
• Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well.
• Season with salt, then taste and add more tahini and/or lemon juice, if needed.
• Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.
• Drizzle the olive oil over the top and sprinkle with the parsley.
• Place the olives around the sides.
• Serve at room temperature.

BABA GANOUSH

Steps:

• Put the barbeque on high and place the three eggplants on the grill. Make sure the heat is evenly distributed, so the eggplants can be cooked at the same pace. Cook for 30 minutes.
• Once cooked, scoop out the meat of the eggplant (I call it the meat but it's not meat, it's just that I can't find another word for it). Let cool completely.
• Once cooled, place it in the food processor and pulse three times. If you have a small food processor like I do. split it in half.
• After pulsing, put it in a small bowl add mayonaise and mix thoroughly. Add the garlic powder and mix again. This refrigerates very well, and lasts for a good few days.