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.
Vegan Grilled Eggplant Pate by Vegangram #vegangram
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Eggplant Paté
⏰ Cooking time 1 hour 20 minutes
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????RECIPE:
INGREDIENTS:
- Eggplant 3 pcs.
- Garlic 3 cloves
- Tahini paste 2 tablespoons
- Vegan mayonnaise 2 tablespoons
- Olive oil 3 tablespoons
- Salt 1 teaspoon
- Italian Herbs 2 teaspoons
- Ground black pepper 1/2 teaspoon
Pomegranate seeds and dill for decoration
Preparation:
- Eggplant 3 pieces, Cut lengthwise. Make inside slits.
- Drizzle with olive oil.
- Drizzle with garlic. Spread it over the surface.
- Add 1 teaspoon salt to a bowl.
- Add 1/2 teaspoon ground black pepper.
- Add 2 teaspoons Italian seasoning.
- Stir to combine.
- Sprinkle over eggplants.
- Bake
(Can be in the oven at 180 degrees Celsius (365 degrees Fahrenheit) for 40 minutes)
- Add eggplant flesh to a container.
- Add 2 tablespoons tahini paste.
- Add 2 tablespoons of vegan mayonnaise.
- Process in a blender until it becomes a paste.
- Garnish with pomegranate seeds and dill.
- Drizzle with extra virgin olive oil
Bon appetit!
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Receta de paté de berenjena | Baba ganush
Esta es una receta muy tradicional, se trata del puré de berenjena o Baba ganush, un puré muy sabroso ideal para comer untando en pan o como acompañamiento de otros platos.
Si te gusta el vídeo por favor dale a ME GUSTA, y/o COMPARTIR así los demás también podrán disfrutar de las recetas tradicionales. ¡GRACIAS!
Para ver las medidas, consejos e imprimir esta y otras recetas GRATIS por favor visita mi Blog.
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MUTABAL, BABA GANOUSH / PATÉ DE BERENJENA / EGGPLANT PATE
LEE EL PASO A PASO EN recetasvegetarianasdeniz.com READ THE STEP BY STEP
Salata de vinete cu tahini/Aubergine au tahini/ Eggplant with tahini
Este o varianta a tradiționalei salate de vinete, necomplicata, care te va surprinde cu aromele ei.
Pana isi ispasesc vinetele pacatele in cuptor, poti sa prepari sosul de tahini pe care il poti imbogati cu patrunjel verde si lamaie.
Se pregateste rapid, la fel dispare si din farfurie!
Te salut si iti urez o seara linistita!
Chickpea Hummus | tips for making hummus extra creamy
Get the Recipe:
⭐️ Hummus is nutritious and packed with healthy fats, fiber, and plant-based protein. It's vegan and gluten-free, and everyone loves it if properly made.
You can eat it for breakfast, brunch, as a snack, lunch, in a sandwich, with veggies and shirazi, after a workout, on pasta, for dinner, and why not, as a midnight snack.
⭐️ Ingredients
2 cans (15 oz each) chickpeas or 3 cups cooked chickpeas
¼ cup reserved chickpea water add more to taste
3 tablespoons tahini or more to taste
3 tablespoons lemon or more to taste
1 clove garlic or more to taste
½ teaspoon ground cumin or more to taste
½ teaspoon salt or more to taste
Cooked by Nico
Filmed & Edited by Louise
Theplantbasedschool.com