Baba ghanoush with crispy grilled flatbread
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***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.
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Learn how to make Baba Ganoush at home with our Chef Varun
Baba Ganoush Ingredients:
How To Prep Eggplant for Baba Ganoush
2 Large Eggplants
Roasting The Eggplant
How To Cut The Veggies
1/2 cup Red Onion
1/4 cup Tomato
1/2 cup Green Capsicum
Peeling & Chopping The Roasted Eggplant
How To Make Baba Ganoush
1 tbsp Garlic (crushed)
2 Lemon Juice
Salt (as required)
How To Serve Baba Ganoush
Pita Bread
1/4 Olive Oil
Sprigs of Parsley Leaves
1/2 tsp Chilli Flakes
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About Baba Ganoush
Baba ghanoush (Arabic: بابا غنوج, romanized: bābā ġannūj), also spelled baba ganoush or baba ghanouj is a Levantine appetizer consisting of finely chopped roasted eggplant, olive oil, lemon juice, various seasonings, and tahini. The Middle Eastern version consists of onions, tomatoes, or other vegetables. The eggplant is traditionally baked or broiled over an open flame before peeling so that the pulp is soft and has a smoky taste. It is a typical meze ('starter') of the regional cuisine, often served as a side to the main meal and as a dip for pita bread. Eastern Arabian cuisine versions of the dish vary slightly from those of the Levant by spicing it with coriander and cumin; those versions might be minimally spiced and topped with thinly chopped parsley or coriander leaves. |
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The Best Baba Ganoush Recipe
Learn how to make the best homemade baba ganoush recipe. This recipe is very easy to make, vegan, perfect as a dip or as a side dish. If you are not familiar with baba ganoush, it's a middle eastern dip made of roasted or grilled eggplants, blended with tahini, olive oil and garlic. The result is creamy, rich and smoky side dish.
Full written recipe + tips how to make the best baba ganoush:
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Ingredients:
2 Medium-large eggplants
2 Garlic cloves, crushed
1/3 cup (80g) Tahini, raw
1/4 cup (60ml) Olive oil
2 tablespoons Lemon juice
Salt to taste
1/2 teaspoon Cumin
1/4 teaspoon Paprika
For garnishing (optional):
Paprika
Olive oil
Parsley, chopped
Directions:
1. Preheat oven to 450F (225C). Line a baking tray with parchment paper or with a foil.
2. Pierce the eggplants with a fork, place them on the baking sheet and roast them for 40-50 minutes, or until it is soft and collapses to the touch. Remove from the oven and allow to cool.
3. Peel the skin (or just scoop the flesh out) and remove as much seeds as possible. Drain the eggplants from the liquids and place in a food processor.
4. Add garlic, lemon juice, olive oil, tahini, salt, pepper and paprika. Process just until everything is blended, do not over process.
5. Transfer to a serving dish, sprinkle with chopped parsley, paprika, and some olive oil. Serve with pita and veggies.
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Easy Baba Ganoush Recipe
Made from super simple ingredients, this Baba ganoush recipe is uber delicious and relatively healthy. Plus, with some added liquid smoke and natural flavor from the grill, this dip has a smokiness that's so good!
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------------------------------
INGREDIENTS
- 1 lb eggplant
- 1/3 cup tahini
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 cloves garlic
- 1 1/2 tsp salt
- 1/4 tsp liquid smoke
INSTRUCTIONS
- Heat grill to high heat. If grilling additional vegetables, drizzle and brush with olive oil, and sprinkle with salt and pepper.
- Cut off the green stems of the eggplant. Place the eggplant and the vegetables on the grill. Turn the eggplant until blackened on all sides and soft throughout the middle, 25-55 minutes depending on the size. Turn and flip the vegetables until slightly charred but still crisp, 10-20 minutes depending on size.
- Once blackened, remove the eggplant and vegetables from the grill. Cool the eggplant for 15 minutes. Once cooled, remove the skin and place the soft eggplant in a blender canister or large bowl if using an immersion blender. Add the tahini, olive oil, lemon juice, garlic, salt, and liquid smoke. Blend until smooth and creamy, 1-2 minutes.
- Serve warm, room temperature, or cool with pita and vegetables.
#summer #eggplant #spread #dip
How to Make Baba Ghanoush | Lebanese Eggplant Dip
This Lebanese inspired Baba Ganoush is made with only 4 ingredients: oven-roasted eggplant, lemon juice, tahini & garlic - a great alternative to hummus!
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???? BABA GHANOUSH INGREDIENTS
1 large eggplant
¼ cup tahini
3-4 tablespoons lemon juice
2 garlic cloves
¼ teaspoon salt
Olive oil, parsley, pomegranate for garnish
???? INSTRUCTIONS & FULL PRINTABLE RECIPE:
???? PRODUCTS FROM VIDEO (affiliate)
TAHINI:
KNIVES:
FOOD PROCESSOR:
MEASURING SPOONS & CUPS:
CUTTING BOARD:
⏱️ TIMESTAMPS:
0:00 Introduction
0:37 Roasting the eggplant
1:12 Preparing the eggplant
2:22 Making the dip
3:14 Recipe tip
3:30 Serving the dip
4:30 Taste test
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#BabaGhanoush #LebaneseEggplant #BabaGanoushDip #Lebanese #LebaneseRecipe
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 ????
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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