BABA GANOUSH RECIPE
Here is how to make the best baba ganoush, the smoky, rich, and extra creamy eggplant dip, packed with flavor thanks to tahini, garlic, and lemon juice. Grilling the eggplant over open flame will give you the deepest flavor. And if you have the time, allow the dip to chill in the fridge for 30 minutes to 1 hour. It will thicken and the flavors will meld. Be sure to watch the video and read the notes for additional tips!
Provided by Suzy Karadsheh
Time 35m
Number Of Ingredients 10
Steps:
- First, smoke or grill the eggplant. Turn one gas burner on medium-high. Place the eggplant directly over the flame. Using a pair of tongs, turn the eggplant every 5 minutes or so until it is tender and the skin is charred and crispy on all sides (20 minutes.) The eggplant should deflate and become super tender. supposed to. If you don't have a gas burner you can use a grill. You can also roast the eggplant in the oven (see notes).
- Remove the eggplant from the heat and transfer it to a large colander over a bowl. Allow it to sit and drain for a few minutes until fully cooled and all excess water has been drained (it helps if you open the eggplant up a bit and push on it with a knife or a spoon to help it release its juices).
- Once the eggplant is cool enough to touch, peel the charred crispy skin off (it should come right off). Discard the skin and the stem (don't worry if a few bits of the skin remain, that is just added flavor).
- Transfer the cooked and fully drained eggplant to a bowl. Use a fork to break it down into smaller pieces. Add the tahini paste, garlic, lemon juice, Greek yogurt (if using) salt, pepper, sumac, Aleppo pepper or crushed red pepper flakes. Mix gently with a wooden spoon or a fork until well-combined.
- Cover the baba ganoush and chill in the fridge for 30 minutes to an hour.
- To serve, transfer the baba ganoush to a rimmed serving dish or a bowl. Top with a good drizzle of extra virgin olive oil and toasted pine nuts, if you like. Serve with pita wedges or pita chips and veggies of your choice!
Nutrition Facts : Calories 86.6 kcal, Sodium 204.4 mg, Fat 5.6 g, SaturatedFat 0.8 g, Carbohydrate 8.6 g, Fiber 3.3 g, Protein 3 g, Cholesterol 0.1 mg, UnsaturatedFat 2 g, ServingSize 1 serving
CHARRED EGGPLANT DIP
This smoky dip's flavors get stronger -- and better -- when it sits in the fridge for a couple of days. Try keeping it on hand to serve when friends drop by for a drink, or to add it to sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Serves 6 (Makes 2 cups)
Number Of Ingredients 7
Steps:
- Broil eggplants on a rimmed baking sheet, turning occasionally, until soft and charred, about 20 minutes. When cool, remove skin and stems and mash flesh.
- Stir in garlic and lemon juice and season with salt and red pepper flakes. Drizzle with oil and serve with vegetables.
Nutrition Facts : Calories 65 g, Fat 3 g, Fiber 6 g, Protein 2 g, Sodium 124 g
CHARRED EGGPLANT WITH BURRATA AND FRIED CAPERS
When summer cooking feels like too much, the simple formula of grilled vegetables served with an herby dressing and a ball of burrata will get you through the season. Here, grilled or seared eggplant is bathed in an herbaceous, lemony caper-infused olive oil for a light dinner or side dish. Salt-packed capers work best, as they are generally larger and have a petal-like shape that opens up when fried, resulting in a crisp shell that is crunchy and salty (but, brined capers work, too). Make sure to dry the capers well before frying to prevent aggressive spitting when they hit hot oil. Fried capers are highly snackable, so consider making a double batch. Serve with bread, flatbread or, for something heartier, pasta.
Provided by Hetty McKinnon
Categories weeknight, vegetables, appetizer, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a small saucepan or skillet, heat ¼ cup olive oil over medium-high until it shimmers, about 1 minute. Meanwhile, dry the capers very well by wrapping them in paper towels or a clean dish towel and wringing out the moisture. (If there is too much moisture, the oil will sputter aggressively.) Line a plate or tray with paper towels or a clean dish towel.
- When the oil is ready, carefully drop the capers in and fry for 2 to 3 minutes, until golden. (Watch closely, as smaller capers will cook more quickly.) Remove the capers from the oil with a slotted spoon and drain on the lined plate. They will crisp up further as they cool.
- Transfer the caper-infused oil to a large heatproof bowl and set aside to cool for a few minutes.
- Lay the disks of eggplant on a large cutting board or sheet pan and drizzle with olive oil, flip over and drizzle the other side. Heat a large (12-inch) grill pan or cast-iron skillet on medium-high. (See Tip for grilling instructions.) When hot, working in batches, add the eggplant disks in a single layer and cook for 2 minutes, pressing the eggplant into the pan to encourage browning. Flip, reduce heat to medium and cook on the other side for another 2 to 3 minutes, until completely tender. (The eggplant continues to soften as it soaks up the marinade in the next step, so don't be tempted to overcook.) Remove the eggplant from the pan and place them back on the cutting board or plate. Continue cooking the remaining eggplant.
- Meanwhile, to the bowl with the cooled caper-infused oil, add the herbs, garlic, red-pepper flakes, lemon zest and juice, ½ teaspoon of kosher salt and a few pinches of black pepper. Toss to combine and taste, making sure it has enough salt. Add the warm eggplant slices to the oil and gently toss to coat. Allow to marinate for at least 5 minutes (see Tip).
- Serve this on one large platter or as four separate servings. Place the burrata (for single servings, halve each ball of burrata) on the plate along with the eggplant and top with any remaining marinade and the fried capers, and scatter with fresh herbs.
SMOKY EGGPLANT SPREAD
Essentially a delightful eggplant schmear to eat with warm pita triangles, this spread gets its pleasant smoky flavor from a deliberate charring of the eggplant skin. Whether over hot coals or under the broiler, the eggplant must be mercilessly blackened (the inner sweet flesh gets steamed to softness in the process). Tahini, olive oil, cumin, lemon and hot pepper take care of the rest.
Provided by David Tanis
Categories dips and spreads
Time 40m
Yield about 2 cups
Number Of Ingredients 12
Steps:
- Prepare a charcoal fire or heat the broiler. Pierce eggplants here and there with the point of a paring knife. Place eggplants 2 inches from heat source. Allow skins to blister and char, turning with tongs until entire surface is blackened and eggplants are completely soft, about 10 to 12 minutes. Set aside until cool enough to handle.
- Slice eggplants in half lengthwise and lay skin side down on a cutting board. Carefully scrape away flesh with a knife and put it in a colander. Discard burned skins. Do not rinse eggplant flesh - a few bits of remaining char is fine. Salt flesh lightly and leave for 5 to 10 minutes, then squeeze into a ball to remove liquid.
- Blitz eggplant, 1/2 teaspoon salt, tahini, lemon juice, garlic and cayenne in a food processor or blender to obtain a creamy purée. (For a more rustic spread, beat with a whisk instead.) Taste and adjust salt and lemon juice if necessary. Transfer mixture to a shallow serving bowl.
- Just before serving, stir together cumin and olive oil, and spoon over the mixture's surface. Sprinkle with paprika, parsley and mint. Serve with warm pita cut into triangles if desired.
Nutrition Facts : @context http, Calories 157, UnsaturatedFat 10 grams, Carbohydrate 11 grams, Fat 12 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 423 milligrams, Sugar 5 grams
More about "charred eggplant dip recipes"
CHARRED EGGPLANT DIP WITH TAHINI RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Total Time 40 minsServings 8
- Using a fork, prick holes all over the surface of the eggplant. Place on a rimmed baking sheet; rub 2 tablespoons olive oil on eggplant. Bake eggplant at 475° for 20-25 minutes, or until it’s slightly deflated and the skin is charred. Let cool.
- Once cool enough to handle, peel back skin and place flesh in a medium mixing bowl. Mash with the back of a fork until creamy. Stir in tahini, greek yogurt, lemon juice, remaining 2 tablespoons of olive oil, lemon zest, cumin, paprika, salt, pepper, and cayenne. Garnish with parsley, walnuts, and a drizzle of olive oil, if desired. Serve with crudite and warm pita.
ANDREW ZIMMERN COOKS: CHARRED EGGPLANT DIP
From andrewzimmern.com
Estimated Reading Time 2 mins
CHARRED EGGPLANT DIP | RECIPE | THE FRESH MARKET
From thefreshmarket.com
MELITZANOSALATA RECIPE (GREEK EGGPLANT DIP) - THE …
From themediterraneandish.com
CHARRED EGGPLANT DIP WITH GRILL MAGIC SEASONING
From andrewzimmern.com
MUTABAL (CHARRED EGGPLANT DIP) + VIDEO | SILK ROAD RECIPES
From silkroadrecipes.com
5 WAYS TO USE CHARRED EGGPLANT | KITCHN
From thekitchn.com
CHARRED EGGPLANT AND TAHINI SPREAD RECIPE | BON APPéTIT
From bonappetit.com
SMOKY EGGPLANT DIP RECIPE | BON APPéTIT
From bonappetit.com
CHARRED EGGPLANT DIP WITH TOASTED SESAME CHILI OIL
From theoriginaldish.com
SMOKY EGGPLANT DIP RECIPE WITH CHARRED BREAD | GOURMET TRAVELLER
From gourmettraveller.com.au
MELITZANOSALATA (GREEK EGGPLANT DIP) RECIPE - THE WANDERLUST …
From thewanderlustkitchen.com
SMOKY EGGPLANT DIP RECIPE | BON APPéTIT
From bonappetit.com
MELITZANOSALATA (GREEK EGGPLANT DIP) - EATING EUROPEAN
From eatingeuropean.com
KASHKE BADEMJAN (IRANIAN KASHK AND EGGPLANT DIP) RECIPE - FOOD …
From foodandwine.com
BABA GANOUSH (EGGPLANT DIP) RECIPE - SIMPLY RECIPES
From simplyrecipes.com
CHARRED EGGPLANT DIP - FRESH FORK MARKET
From freshforkmarket.com
MUTABAL (MIDDLE EASTERN EGGPLANT DIP) • UNICORNS IN THE KITCHEN
From unicornsinthekitchen.com
17 HEARTY VEGAN EGGPLANT RECIPES - TASTE OF HOME
From tasteofhome.com
SMOKY LOADED EGGPLANT DIP: BABA GANOUSH - THE MEDITERRANEAN …
From themediterraneandish.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love