Baba Ganoush (creamy eggplant dip)
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In our family, eggplant dip is a synonym for baba ganoush, a popular Levantine dish made with roasted eggplant and served as a meze, aka appetizer, on a platter with pita bread and other dips, falafel, and small dishes.
⭐️ Ingredients
2 medium (1.1 kilograms) eggplants (about 2½ pounds) (+ 1 tablespoon olive oil, ¼ teaspoon salt, ¼ pepper to season them before roasting)
3 tablespoons tahini (made with 100% hulled sesame seeds)
2 tablespoons lemon juice (freshly squeezed)
½ clove garlic (or more to taste)
½ teaspoon salt
2 tablespoons flat-leaf parsley (finely chopped)
1 tablespoon mint (optional, finely chopped)
1 tablespoon olive oil (to drizzle on top)
❤️ Nico & Louise
Theplantbasedschool.com
Melitzanosalata - Greek Eggplant Dip Recipe
Melitzanosalata, or Greek Eggplant Dip, is a simple yet tasty dish of roasted eggplant, garlic, oil, and lemon juice. It’s perfect spread on toasted bread, or as party of a larger Greek meze party! Get the recipe here:
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Greek Roasted Eggplant Dip (Melitzanosalata) | Akis Petretzikis
Roasted Eggplant Dip | Akis Petretzikis
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Mutabal (eggplant & yogurt dip)
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⭐️ Mutabal is a delicious Levantine eggplant and yogurt dip similar to baba ganoush but with a richer and creamier texture.
⭐️ Ingredients
3 medium eggplants about 3 pounds or 1.3 kilograms
1 clove garlic
5 tablespoons (75 grams) tahini
4 tablespoons (60 grams) lemon juice
4 tablespoons (60 grams) Greek yogurt sub plain or unsweetened non-dairy yogurt
1 tablespoons (15 grams) extra virgin olive oil + more to drizzle
1 teaspoons salt or more to taste
¼ teaspoon black pepper
1 handful flat-leaf parsley chopped
OPTIONAL GARNISH
2 tablespoons pine nuts lightly toasted on a pan
2 tablespoons pomegranate seeds
1 pinch paprika
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
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:
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Revealing the Original Baba Ganoush and Mutabbal - 2 Delicious Eggplant Mezze
Baba Ganoush is often misnamed in the Western world and confused with Mutabbal, which is a similar dish made with roasted eggplants. They are however quite different and in this video we are making both of these amazing Levantine meze dishes.
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Baba Ganoush
Ingredients:
• 2 large or 3 medium eggplants
• 2 green chilies
• 1 paprika pepper (or red bell pepper)
• 1 tomato
• 2 cloves of garlic
• ½ red onion
• 2 tbsp olive oil
• 2 tbsp pomegranate molasses
• 1 tbsp lemon juice
• 2 tsp chili flakes (optional for the heat)
• 1 tsp salt
• ½ tsp black pepper
• Chopped parsley to garnish
Instructions:
1. Poke the eggplants and roast on the stove top for 15 minutes until nicely charred, rotate every 5 mins
2. Roast the chilies and the tomato in the oven for 30 minutes at 200°C / 390°F
3. Transfer eggplants to a bowl, cover with a plastic wrap or lid, this will make the peeling easier
4. Peel the skins of the vegetables and roughly chop the eggplants to small chunks
5. Transfer the chopped eggplants to a bowl
6. De-seed the chilies and roughly chop the chilies, tomatoes and add into the bowl
7. Finely mince the garlics and finely chop the onion add into the bowl
8. Add 2 tsp salt, 1 tsp cumin, ½ tsp black pepper and optionally 2 tsp chili flakes (pul biber) for heat
9. Finally add 2 tbsp olive oil, 1 tbsp lemon juice and mix to combine
10. Transfer to a bowl and gently layer the mixture
11. Serve and garnish with pomegranate molasses and chopped parsley
Mutabbal
Ingredients:
• 2 large or 3 medium eggplants
• 1 clove of garlic
• 3 tbsp tahini (substitute or add yogurt to taste for the Turkish version)
• 1 lemon (juice) (about ¼ cup)
• 1 tsp cumin
• 1 tsp salt
• Pinch of freshly ground black pepper
• 1 - 2 tbsp olive oil to garnish
• pomegranate seeds and sumac to garnish
Instructions:
1. Chop the peeled and roasted eggplants in small chunks and add into the bowl
2. Mince and grind the garlic together with 1 tsp salt and add into a small bowl
3. Squeeze 1 lemon (1/4 cup lemon juice) and add into the garlic together with 1 tsp ground cumin
4. Mix and let the mixture sit for 5 - 10 mins for the garlic flavor to infuse
5. Strain through a sieve (optional to filter garlic bits and mellow down the flavor) and add into pot.
6. Season with a pinch of freshly ground black pepper
7. Finally add ¼ cup tahini and mix with a fork or whisk to smash and combine
8. In Turkey and Syria, along with tahini, equal amount of yogurt can also be added
9. Garnish with olive oil and pomegranate seeds and optionally with fresh mint and sumac
0:00 Preparing the Eggplants
2:03 Baba Ganoush
4:53 Mutabbal
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