Baba ghanoush! ???? #shorts #food #madeformakers
Ingredients
- 2 eggplants (brinjal, aubergine, guinea squash)
- 1 clove garlic, finely grated
- zest of 1 lemon
- 2 tbsp tahini
- 0.5 tsp ground cumin
- 0.5 tsp ground coriander
- salt to taste
- EVOO and parsley to garnish
Method
1. Roast the eggplant whole over a grill (I used a gas grill but charcoal works better). Turn every 7-8 minutes until it’s black all over and the inside is very soft.
2. Let the eggplant rest for 5-6 minutes before cutting it in half and scooping the flesh out.
3. Use a knife to puree the flesh before placing it in a sieve to remove any extra liquid.
4. Simply mix in the garlic, lemon, tahini, spices and salt. Mix well and plate topped with olive oil and parsley.
Baba Ganoush Recipe #shorts
Fire Roasted Baba Ganoush..this 5-ingredient dip is so easy to make! If you don’t have a gas stove feel free to roast the eggplant in the oven! Find the instructions on our blog! #FoodDolls #Eggplant #babaganoush
Recipe:
#recipes #easyrecipes #appetizers #dip #middleeastern
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.
Baba Ghanoush Eggplant Dip
Get full recipe here
Awesome smoked eggplant, olive oil and garlic dip. With cayenne pepper and cilantro. Perfect with pita bread or raw vegetables.
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Baba ghanoush is the perfect Aubergine dip, it's packed with flavour, super creamy, and easy to make. This Baba Ghanoush recipe can be made two ways, the Egyptian way and the Syrian one. But which one is better?
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0:00 Intro
0:18 The best ways to cook aubergines
2:18 Preparing and draining aubergine flesh
2:53 Egyptian Baba ghanoush recipe
3:44 Egyptian Baba ghanoush taste test
5:25 Syrian & Lebanese Baba ghanoush recipe
7:26 How to serve baba ghanoush like a pro
8:12 Syrian vs Egyptian; Which one is better?
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Egyptian Baba ghanoush / Moutabel:
800g Aubergines ~ 250g roasted aubergine flesh drained
15-25g parsley
2 Garlic Cloves
2 Tbsp tahini
2-4 Tbsp yoghurt depending upon how thin you want it
2 Tbsp freshly squeezed lemon juice
2 Tsp Vinegar
3/4 Tsp Salt
1/4 Tsp Ground Cumin
1/4 Tsp Ground Coriander
1/8 Tsp Cayenne Pepper
Olive oil for topping
Syrian / Lebanese Baba ghanoush:
800g Aubergines ~ 250g roasted aubergine flesh drained
1/2 Small onion
1 Small Tomato
1 Sweet Red pepper
1 Green Chili
1 clove garlic
10g Parsley
5g Mint
10g Pomegranate Molasses
1/4 Cup Lemon Juice
25g Olive oil
3/4 Tsp Salt
1/8 Tsp Cumin
Chef Reem Assil Makes Baba Ganoush Two Ways
No Middle Eastern mezze spread is complete without baba ganoush. Here, chef Reem Assil prepares the classic, smoky eggplant dip two ways—the traditional Arab dish, as well as the newer American version.
Assil, the founder of Reem's California restaurants in San Francisco and Oakland, promises this healthy, easy-to-make dish doubles as both an indulgent snack and an impressive appetizer dish at dinner parties.
The 7x7 Spice-In is a series of three online cooking classes that aims to bring the warmth of Arab hospitality into your home during the Covid-19 pandemic. Subscribe to our channel for two more cooking classes with Assil this summer.
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