Baba ganoush ( بابا غنوج )
This is a @Kitchen Yous Egyptian Cooking how you can make baba ganoush.
I teach you how you can make an original Egyptian recipe in your home. This middle eastern dip is very famous and easy to make. You will love this baba ganoush recipe.
How to make Baba Ganoush! (Roasted Eggplant Dip) #shorts
Easy Baba Ganoush Recipe! A smoky, rich, and creamy eggplant dip, traditionally made by mixing tender roasted eggplant and nutty tahini with garlic, citrus, and spices. this authentic baba ganoush recipe is a must-try!
FULL RECIPE ????
???? SUBSCRIBE TO THIS CHANNEL:
INGREDIENTS:
???? 2 Italian eggplants or small globe eggplants
???? ¼ cup tahini paste I used Soom tahini
???? 1 lemon, juice of
???? 1 garlic clove, minced
???? 1 tablespoon plain Greek yogurt, optional
???? Kosher salt and black pepper
???? 1 teaspoon sumac
???? ¾ teaspoon Aleppo pepper or red pepper flakes, optional
???? Extra virgin olive oil
???? Toasted pine nuts for garnish, optional
#babaganoush #eggplant #eggplantrecipe #eggplantdip #appetizerrecipe #dips #diprecipe #easyappetizer #easyappetizers #partyappetizers #partyfoods #partyrecipes
The Best Baba Ganoush Recipe » Easy Eggplant Spread
This baba Ganoush recipe is incredibly easy to make and jam-packed with delicious eggplant, roasted garlic, and tahini flavors!
This appetizer, or side dish, is a classic levant region recipe consisting of mashed cooked eggplant that is mixed with seasonings, olive oil, lemon juice, and tahini. Interestingly enough the baba Ganoush we eat most often in the United States is actually something called Mutabbal.
Authentic baba ganoush does not use tahini and is usually garnished with pomegranate molasses or seeds and olive oil while being mixed with tomatoes and other veggies. So not to confuse anyone, we’ll stick with the version we most commonly eat here in the US.
• 2 large eggplant, about 3 pounds total
• ¼ cup garlic confit
• ¼ cup tahini
• juice of 1 lemon
• 1 teaspoon ground cumin
• ¼ teaspoon cayenne
• ¼ cup garlic confit oil
• sea salt to taste
Makes 4 cups
Prep Time: 5 minutes
Cook Time: 25 minutes
Procedures:
1. Preheat the grill to high heat, 450° to 550°.
2. Add the eggplants and cook on all sides until softened and roasted, which takes about 25 minutes.
3. Remove the eggplants and let cool slightly before slicing in half and scraping out the fruit inside. Discard the peelings.
4. Add the eggplant to a food processor and process on high speed until smooth.
5. Next, add in the garlic, tahini, lemon juice, cumin, cayenne, and salt and process on high speed until smooth.
6. While processing on high speed slowly drizzle in the olive oil until mixed in.
7. Serve and optional garnishes of olive oil, cayenne, and chopped parsley.
Chef Notes:
Make-Ahead: This can be made up to 1 day ahead of time. Simply keep it covered in the refrigerator until it is ready to be served.
How to Store: Keep covered in the refrigerator for up to 3 days. Baba Ganoush does not freeze well.
If you would like to make a classic baba ganoush instead of Mutabbal, remove the tahini, and garnish with pomegranate syrup or seeds, as well as olive oil. In addition, there is no need to process it in a food processor, simply chop with a knife or mash with a fork.
You can use either raw or roasted tahini in this recipe.
If cayenne is too spicy simply substitute with paprika.
There will be plenty of garlic confit and roasted garlic olive oil left over after this recipe and both will keep in the refrigerator for up to 7 days.
When the eggplant is done roasting the outside skin will firm up and be slightly crispy.
BABA GANOUSH | how to make baba ganoush (roasted eggplant dip)
Baba ganoush is a delicious dip made from roasted eggplants. It's creamy, savory, and exudes an irresistibly smokey flavor. Want to learn how to make baba ganoush? I've got you covered in today's video!
Ever since my trip to the Middle East years ago, I've been savoring baba ganoush. Now don't get me wrong, hummus is just as delicious. But this dip has an insanely scrumptious smoky flavor - all thanks to the method of charring eggplants.
Baba ganoush is great as part of a mezze platter (common in Middle East and Mediterranean cuisine), as a healthy appetizer or easy snack. Enjoy!
Printable Baba Ganoush Recipe:
Sign up for weekly emails (never miss a recipe!):
Join the private Facebook group of fellow Downshifters around the world:
PRODUCTS MENTIONED:
Tongs:
ALWAYS IN MY KITCHEN:
Counter Stools:
Vitamix Blender:
Spiralizer:
Tea Kettle:
Utensil Holder:
Flour Jars:
Knife Set:
Cutting Board:
Glass Mixing Bowls:
For everything else I use in my videos, check out the SHOP page on my website:
The music I use: - Great music for YouTubers!
WHAT I'M WEARING:
Tshirt:
Jeans:
Linen Apron:
WEBSITE:
INSTAGRAM:
FACEBOOK:
PINTEREST:
Disclaimer: product links may include affiliate links.
#babaganoush #healthyrecipe #cooking
Baba ghanoush with crispy grilled flatbread
Thanks to Aura for sponsoring this video! Try 14 days free and protect yourself from identity theft:
***RECIPE***
For the dip
6-7 lbs (3 kilos) fresh eggplants
1-2 lemons
garlic (I used like 5 cloves but that was a lot)
cilantro or parsley
tahini
olive oil
salt
spices, if you want (coriander, cumin, sumac, etc)
For the bread
3/4 cup (175mL) water
1/4 cup (60mL) plain yogurt (can replace with water)
1 teaspoon dry yeast
1 teaspoon sugar
1 teaspoon salt
1/2 cup (60g) cornmeal (skip if you want softer bread)
bread flour (as much as it will take, about 2 cups, 150g)
To make the bread dough, combine all the ingredients with as much flour as you can stir in. Cover and let sit for 20 minutes, then knead in as much additional flour as the dough will take. Cover and let rise until doubled, 1-2 hours. Divide the dough into six little balls and let proof for a half hour.
Flour the dough balls and roll them out about as thin as you can, docking them with a fork if you want lots of small bubbles instead of one big one. I like to lay each one on a little slip of parchment paper, stack them, and put them in the fridge until I'm ready to grill — they're easier to handle if cold.
Ignite a bunch of charcoal, put it in the grill, cover it with a bunch more unlit charcoal, and lay on the grate. If using a gas grill, just get it as hot as you can. Same if you're using your oven — ideally, use the broiler. Pierce the eggplants so they won't explode on you when they get hot, throw them on the heat, cover, and roast until almost completely incinerated — the skins should be burned to crisp and the flesh should be dark, soft and considerably shrunken. It took me about 45 minutes, but that'll vary a lot.
While you're waiting, you can mince your garlic.
Pull the eggplants off, cut them open, let them steam out until you can handle them, then scoop out the flesh, keeping burned bits of skin to a minimum. Drain as much water out of the flesh as you can — I do this by squeezing it in a tea towel, but some people use a sieve, some people use a salad spinner, etc.
Now you just stir in as much garlic, lemon juice, tahini, olive oil, salt, herbs and spice as tastes good to you. When adding in the tahini and olive oil, drizzle it in slowly and stir really aggressively to form an emulsion. You'll want a lot of olive oil — enough to give you mayonnaise consistency at the end.
Scrape down the grill grates, slap on the doughs and cook for a minute or so on each side until puffy. If you want soft bread, pull the loafs when they still look a little doughy. I like them crackery, so I let them brown a little more.
Rip and dip.
Baba Ganoush | Dips Sauces and More | Sanjeev Kapoor Khazana
A popular middle eastern dip made using roasted brinjals. Goes perfect with lavash sticks.
BABA GANOUSH
Ingredients
1 large eggplant
2 tablespoons olive oil + for basting and drizzling
½ cup chopped fresh parsley + sprigs for garnishing
4 garlic cloves, crushed
¼ teaspoon lemon juice
Salt to taste
3 tablespoons tahini
Lavash for serving
Method
1. Preheat the oven to 180˚C.
2. Place eggplant in a baking tray. Baste with some oil. Put the tray in the baking oven and bake for 10 minutes.
3. Remove the tray from the oven. Moisten your fingers with water and peel off the outermost skin of the eggplant.
4. Transfer to a serving plate and cut into squares.
5. Combine eggplant with parsley, garlic cloves, 2 tablespoons oil, lemon juice, salt and tahini in a food processor. Mix well into a smooth paste.
6. Transfer to a serving bowl. Drizzle olive oil and garnish with parsley sprigs.
7. Serve hot with lavash.
Click to Subscribe:
Best cooked in Wonderchef Kitchenware. Buy Now on :
Facebook :
Twitter :
#sanjeevkapoor