Babaganoush from eggplant. Baba ghanoush or baba ghanoush, an eggplant appetizer. eggplant baba ganoush recipe

A fantastic blue-violet color, dark to black, and thick, like a southern night - that's what first of all attracts in eggplant. How to get past vegetables alluring with glossy sides? And how many delicious dishes you can cook from this wonderful vegetable and it’s hard to count.

We will tell you about the preparation of two delicious light snacks: baba ghanoush and mutabal.

Some gourmets who have cooked baba ghanoush more than once have never cooked mutabal and are wondering if there is a difference between these two dishes.

There is, but very little. If baba ganoush is a light snack, more like an eggplant salad or caviar, then mutabal is an eggplant puree with the addition of yogurt or mayonnaise. Different places prefer their own additives. But both babaganoush and mutabal are delicious snacks that are mainly used as a pate. Spread on soft white bread or pita bread.

only young, not overripe vegetables are suitable for preparing eggplant mutabal or baba ganush;
if the leg of the eggplant is dark in color, then the vegetable may be bitter;
for cooking eggplant snacks, it is better to bake it on coals;
if it is not possible to use the grill, then the eggplant can be baked in foil on a gas grill.

Baba ghanoush salad

Ingredients:

young eggplant - 3 pcs.;
sesame paste - 2 tbsp. spoons;
olive oil - 3 tbsp. spoons;
lemon - 1 pc.;
garlic - 1 clove;
cumin (powder) - 1 teaspoon;
salt, pepper - to taste.

Cooking

First, let's clarify what sesame paste is and how it can be replaced. Sesame paste or, prepared from sesame seeds. If there is no such paste in your stores, then you can cook it yourself by roasting sesame seeds, grinding them into powder and diluting with olive oil until the paste is thick.

My eggplants, and bake, based on the possibilities, on the coals, or on the gas stove grate. Peel the cooled eggplant finely chop (you can also use a blender for mutabal).

Mix with the rest of the ingredients. If a very thick mass is obtained, it can be diluted with hot boiled water.

Eggplant baba ganoush - just an overeating with hot fresh. No wonder this dish is often cooked in the summer in the country. At the cottage, the grill is always at hand, and it is more preferable to have a quick bite with a delicious salad.

Very often the name of this appetizer is written as baba ganush, which means - the father is capricious. Perhaps for the first time this dish was prepared at the whim of someone's father, but it did not become less tasty from this.

Babaganoush is prepared in Israel, Lebanon, Syria, India and a couple of dozen other countries. And each recipe, depending on its geography, has distinctive features. For example, eggplants can be baked in the oven, or over an open fire, crushed into a paste or finely chopped. The dish itself can be prepared with whole sesame seeds or tahina, with or without yogurt, with cheeses and all sorts of combinations of spices. But the composition of any babaganush necessarily includes baked eggplant, tahina or sesame seeds, lemon juice, garlic, vegetable oil, salt and pepper.

Babaganoush is also served differently. You can put the snack in a deep plate, sprinkle with vegetable oil and serve with small slices of bread, pita chips, crackers or small toasts. And you can spread a whole pita bread with pate, wrap it up with a roll and treat yourself to delicious oriental food in this form.

Cooking time: 50 minutes / Yield: 500 g

Ingredients

3-4 small eggplants
sesame seeds 3-4 tbsp. spoons
lemon juice 1 tbsp. a spoon
vegetable oil 2 tbsp. spoons
garlic 2-3 cloves
salt, pepper to taste

Cooking

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We prepare all the necessary ingredients: eggplant, sesame seeds, garlic, lemon juice, vegetable oil, salt and pepper.

Babaganoush is prepared simply and quickly. First, roast the eggplant in the oven or on the grill until soft. Before baking, prick them in several places so that the skin does not burst during cooking.

Scoop out the flesh from the roasted eggplant and place it in a blender. Add garlic there. Choose the amount according to your taste. Grind the mass until smooth.

Lightly toast the sesame seeds in a dry frying pan until they release a pleasant nutty flavor.

Grind the sesame seeds in a coffee grinder and add it to the eggplant.

Now add salt and pepper to taste.

Pour lemon juice and vegetable oil into the sauce. Run the sauce in the blender one last time until the baba ghanoush is completely smooth.

Snacks can be served immediately. Drizzle the sauce with oil before serving and garnish with any herbs.

The dish is very popular in Arab countries, it is even often called Arabic pate. Babaganoush can be served as a dip, on its own or as an appetizer.

That is why babaganush will be appreciated by both vegetarians and meat-eaters, because you can simply eat it with bread, or you can enjoy the wonderful combination of this dish with meat.

To make the oriental appetizer even tastier, you should cook it on the grill. The light aroma of smoke will give a special interesting taste to the dish.

classic salad recipe

Ingredients

In general, the amount of each ingredient in baba ganoush is added based on individual taste preferences, standard proportions are given in this recipe.

Main ingredients for 5 servings:

eggplant - 2-3pcs;
garlic - 1 clove;
zira - 1 tsp;
lemon - 1 pc;
olive oil - 3 tbsp;
tahini (sesame paste) - 4 tablespoons;
salt to taste;
hot red pepper;
greens to taste.

For decoration:

a couple of sprigs of cilantro;
pomegranate seeds.

It will take you about 30-40 minutes to prepare the appetizer. The level of complexity of cooking is medium.

Of course, it is better to cook this dish on a grill, but if this is not possible, an oven or microwave will do, and some housewives cook eggplants right above the gas stove, for the effect of an open fire.

Rinse the eggplant well, make small holes with a fork, from which steam will come out.
Attention! Eggplant must be young.
Grill until the skin is charred. When ready, it should easily fall behind the pulp. Turn eggplant 3-4 times while cooking.
To check the readiness of the eggplant, you need to slowly pierce it with a fork or knife. If you feel that the inside of the vegetable is soft, and the knife easily enters it, then the eggplant is ready.
Cool the eggplants, remove the skin from them, or carefully remove the pulp with a spoon, remove the seeds, then chop the flesh very finely with a knife, almost to the state of puree. You should not grind the pulp with a blender; small pieces of eggplant should come across in the appetizer. There is something special about this dish.
To the resulting mass, add finely chopped or crushed garlic.
Add tahini, spices, lemon juice (to taste), salt, greens and mix thoroughly. The consistency of the mass should resemble mayonnaise.
Let the pasta cool, put in a bowl and decorate the dish.

After cooking, it is advisable to let the dish brew for about an hour.

Before serving, you can pour 1 tablespoon of olive oil or any other oil on the baba ganoush and mix.

You can decorate by sprinkling with pomegranate seeds, and put a sprig of cilantro, thyme or parsley on top.

Babaganoush is also often garnished with olives or black olives, pickled cucumbers, bell peppers and walnuts.

Baba ghanoush is served with fresh warm pita bread or pita bread. You can simply spread it on bread, or serve a dish with a crispy fragrant baguette.

It all depends on your preferences. When cooking outdoors, baba ganoush is used as a barbecue sauce and served with grilled vegetables.

If you are interested in healthy food, then you should pay attention to puree soups that can be prepared from all kinds of products: from or, from, from, from and even from.

Photo

You can clearly see the babaganush in the photo below:

Useful video

How to cook eggplant baba ganoush, see the video:

Preparation time: 55 minutes
Cooking time: 5 minutes
Serving:

07.05.2015

Baba Ganoush or Baba Ganoush, Eggplant Appetizer - A delicious Middle Eastern eggplant pasta, eggplant hummus that uses, respectively, baked eggplant instead of chickpeas. The babaganush dish, whose calorie content is extremely low, can be called dietary, so you can eat it in large quantities without harming the figure. I already told once about a similar, but, nevertheless, completely different Israeli dish Hatsilim, the recipe of which can be read in my recipe (be sure to look, eggplant lovers will definitely like it!). And how to cook a classic eggplant baba ganoush, I'll tell you right now!

Ingredients

eggplant - 800 gr
sesame tahini paste- 100 gr (recipe link below)
lemon - 1 piece
garlic- 1 clove
olive oil- 30 ml

Cooking method

very diverse, so many of them are presented on my blog, you can look through. Walking through them, you will definitely understand how to cook eggplant in different ways. But now we are talking about one very tasty way called Baba Ganoush or Baba Ganoush, an eggplant appetizer. Let's start by preparing the ingredients. We turn on the oven in advance at 200-220 degrees (depending on the oven!) So that it has time to warm up. We wash the eggplants, cut them in half, make shallow cuts in the form of a diamond-shaped mesh on the cuts with a knife and lay them up with the flesh on a baking sheet covered with baking paper. Salt and put in the oven for 40-45 minutes until the baked eggplant is soft. If you want to speed up the process, you can cut the eggplant into thin strips and bake until soft in the same way, laying out each eggplant leaf separately. By the way, during this time you can cook tahina sesame paste very quickly and with just two ingredients. Preparation is described in the recipe. . It's time to peel the eggplants. How to peel eggplant quickly and effortlessly? I'll tell you 🙂 Transfer to a deep container and seal with cling film. Leave for 10 minutes - it will be easier to peel the eggplant without losing the pulp. After the right time, remove the film and peel the eggplant from the hard skin. Many people wonder: do eggplants need to be peeled? I will say that the preparation of eggplants depends on their quality. Eggplant peel can sometimes be quite hard, so eggplants need to be peeled just when their skin is really impossible to chew. If the skin is soft, you can not remove it. Now we clean the garlic and put it to the eggplant. , I highly recommend reading and looking at photos, you have not seen this before! We put tahini sesame paste in eggplant with garlic, squeeze half a lemon, add olive oil, salt and pepper. We take out the blender and thoroughly interrupt everything until a homogeneous consistency. Taste the baba ganoush and add lemon juice, salt and pepper to taste. Beat the eggplant paste again. Baba Ganoush or Baba Ganoush, eggplant appetizer is ready to eat. You can spread it on toast, you can eat it with

Eggplant lovers will love this recipe. Cooking baba ganoush - an Arabic pate made from eggplant and sesame paste. I have already shown the recipe.
Babaganoush can be eaten just like that, used as a spread for sandwiches or in addition to other dishes as a sauce.

Ingredients

Eggplant - 3-5 pieces.
Sesame paste tahini - 2-5 tablespoons.
Lemon juice or lime juice.
Salt.
Ground coriander.
Hot red pepper ground.
You can also add garlic, ground cumin, curry and other spices that you like to baba ganoush.

How to cook eggplant baba ganoush - recipe

First of all, you need to bake the eggplant. It is best to bake them on the grill, but this pleasure is not available to everyone. Therefore, we will use the oven.
Cover the oven rack with foil. We prick the washed eggplants with a fork in several places. During the baking process, steam will come out of the holes made. If eggplants are not pierced, they can burst in the oven and splatter the walls.

We put the eggplant grill in the oven and bake at a temperature of 220 degrees C. I can’t tell you the baking time, because it depends on the size of the eggplant.
They should completely soften. I have large eggplants, these need to be baked for about an hour, or even more. Small eggplants can soften in 20 minutes.

It is better to bake eggplants in the lower part of the oven, it is faster. Turn the eggplant several times during the baking process so that they are baked evenly on all sides. Ready eggplants look wrinkled and wrinkled, with dark tan marks on the skin.

Cut the eggplant in half lengthwise. Let them cool down a bit.

Then we take a tablespoon and use it to separate the eggplant pulp from the peel. Set aside the pulp in a separate bowl.

Squeeze the juice from the lemon and add to the eggplant pulp. Adjust the amount of lemon juice in baba ganoush to your taste so that it is not too sour. I added the juice of half a small lemon to 4 large eggplants.

Now add the sesame paste to the eggplant. You can also adjust the amount to your liking. If you do not like tahini, then you can not add at all.

Then add salt and spices. I don't add butter to baba ganoush because my tahini is already buttered. If you do not use tahini, then add vegetable oil to the eggplant - sesame, olive, linseed or any other.