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Baba Ganoush Recipe
1 medium
1 large
1 bulb
optional
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eggplant
red bell pepper
garlic
sesame paste - to taste
lemon juice - to taste
olive oil - to taste
salt & pepper - to taste |
Oven Temp: 400°
Recipe Cooking Time: 45 minutes
Pan Type: sheet pan |
Baba Ganoush Directions
Preheat Oven.
Rub the eggplant and red pepper with the olive oil. Season with the salt and pepper.
Cut the top off of the garlic bulb and place all three on sheet pan. Put pan into the
oven and roast for the allotted time, turning every few minutes until the skin on the red
pepper is coming away from its meat. The eggplant should be completely soft and the
garlic is soft. (Garlic will appear a golden brown and start to come out of its husk).
As each vegetable reaches these states, pull it off the sheet pan and place into a covered
bowl. When they are cool enough to handle, peel the skin off the red pepper and remove
the seeds. Peel the skin off of the eggplant. Squeeze the garlic out of its skin. (Keep
them separate to start with). Place the pepper and the eggplant into a food processor with
some of the garlic. Use as much as you prefer, the roasting will tame the flavor a bit.
Puree and drizzle the oil into the processor while it is running and process until the
mix reaches a smooth consistency. Be careful this baba ganoush recipe doesn't get too
runny.
Add sesame paste, lemon juice, salt and pepper to taste. Serve baba ganoush chilled or at
room temperature.
Recipe Yields: 2 1/2 – 3 cups
Note: This baba ganoush recipe is best served with pita bread.
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Another Popular
Baba Ganoush Recipe
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1 and 1/2 pounds
3 tablespoons
1 teaspoons
2 teaspoons
3 tablespoons
optional |
eggplant
lemon juice
salt
minced fresh garlic
sesame tahini
lemon juice - to taste
olive oil - to taste
salt & pepper - to taste
yogurt or sour cream can be used
toasted pine nuts - optional
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Oven Temp: 400°
Recipe Cooking Time: 45 minutes
Pan Type: sheet pan |
Baba Ganoush Directions
Preheat Oven to 400 degrees.
Prick the eggplant all over with a fork.
Bake the whole eggplant until tender (about 30 minutes). Remove from oven, halve
and scoop out the flesh. Blend in a food processor with the lemon
juice until smooth. Mash the salt and garlic together and combine
with the eggplant, along with the tahini. Cool and stir in the
parsley and pine nuts. Before serving baba ganoush, drizzle with the olive oil.
Serve as a dip with tortilla chips or triangles of flat (pita) bread.
Be careful this baba ganoush recipe doesn't get too runny.
Add sesame paste, lemon juice, salt and pepper to taste. Serve baba ganoush chilled or at
room temperature.
Recipe Yields: 2 1/2 – 3 cups
Note: I like my baba ganoush served with my favorite chips.
Recipe Note: Tahini, or sesame paste, is a paste of ground sesame seeds used in some cooking,
mostly in the middle east. Tahini is made of hulled, lightly roasted sesame seeds. Enjoy this
mild flavor of tahini.
Thank you for visiting our free recipes web
site. This popular baba ganoush recipe is
simply delicious. We want more great tasting
recipes to post. Please do click
here and send us your favorite recipes for
all to enjoy for free.
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Baba Ganoush Recipe