Eggplant babaganoush recipe with photos. Baba ganoush Is it possible to prepare baba ganoush for the winter?

07.05.2015

Baba Ganoush or Babaganoush, eggplant appetizer - a delicious Middle Eastern spread with eggplant, eggplant hummus, which uses baked eggplant instead of chickpeas. The dish babaganoush, whose calorie content is extremely low, can be called dietary, so you can eat it in large quantities without harming your figure. I have already talked once about a similar, but still completely different tasting Israeli dish, Hatzilim, the recipe for which can be read in my recipe (be sure to check it out, eggplant lovers will definitely love it!). And I’ll tell you how to make a classic eggplant babaganoush right now!

Ingredients

• - 800 gr
• - 100 g (recipe link below)
• - 1 PC
• - 1 clove
• - 30 ml

Cooking method

are very diverse, so a lot of them are presented on my blog, you can look through them. After going through them, you will understand exactly how to cook eggplant in different ways. But now we are talking about one very tasty method called Baba Ganoush or Babaganush, 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. Wash the eggplants, cut them in half, make shallow cuts in the slices with a knife in the form of a diamond-shaped mesh and place them flesh-side up on a baking sheet covered with baking paper. Salt and place in the oven for 40-45 minutes until the baked eggplants are soft. If you want to speed up the process, you can cut the eggplants into thin strips and bake in the same way until soft, placing each eggplant leaf separately. By the way, during this time you can prepare tahini sesame paste very quickly and with just two ingredients. The preparation is described in the recipe .It's time to peel the eggplants. How to peel eggplants quickly and effortlessly? I’ll tell you :) Place in a deep container and seal with cling film. Leave for 10 minutes - this will make it easier to peel the eggplants without losing the pulp.
After the required time, remove the film and peel the eggplants from the hard skin. Many people wonder whether it is necessary to peel eggplants. I will say that cooking eggplants depends on their quality. The skin of an eggplant can sometimes be quite hard, so eggplants need to be peeled exactly when the skin is truly impossible to chew. If the skin is soft, you don’t have to remove it.
Now peel the garlic and add it to the eggplants. , I highly recommend reading and looking at the photos, you’ve never seen anything like this before! Add tahini sesame paste to eggplants with garlic, squeeze half a lemon, add olive oil, salt and pepper. We take out the blender and mix everything thoroughly until it has a homogeneous consistency. Taste the babaganoush and add lemon juice, salt and pepper to taste. Beat the eggplant paste again.
Baba Ganoush or Babaganoush, eggplant appetizer is ready to eat. You can spread it on toast, you can eat it with (this bread... mmm, something magical!), you can put it inside , or can be served with chopped crispy vegetables or in lettuce leaves.
Baba Ganoush or Babaganush, an eggplant appetizer will diversify your daily breakfast, lunch or dinner and will be a great addition to holiday dishes. Enjoy your meal!

Baba ganoush 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 paste or finely chopped. The dish itself can be prepared with whole sesame or tahina, with or without yogurt, with cheeses and all sorts of spice combinations. But any babaganoush must include baked eggplants, tahini or sesame seeds, lemon juice, garlic, vegetable oil, salt and pepper.

Baba ganoush is also served in different ways. You can place the appetizer in a deep plate, sprinkle with vegetable oil and serve with small slices of bread, pita chips, crackers or small toast. Or you can spread the pate on a whole pita bread, wrap it in a roll and treat yourself to very tasty 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. spoon
• vegetable oil 2 tbsp. spoons
• garlic 2-3 cloves
• salt, pepper to taste

Preparation

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



Preparing babaganoush is simple and quick. First of all, bake the eggplants in the oven or on the grill until soft. Before baking, prick them in several places to prevent the skin from bursting during cooking.



Scoop out the pulp from the baked eggplants and place it in a blender bowl. Add garlic there too. Select its quantity according to your taste. Grind the mixture until smooth.



Lightly toast the sesame seeds in a dry frying pan until they begin to emit a pleasant nutty aroma.



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



Now add salt and pepper to taste.



Pour lemon juice and vegetable oil into the sauce. Blend the sauce in the blender one last time until the babaganoush has a completely smooth consistency.



The appetizer can be served immediately. Before serving, drizzle the sauce with oil and garnish with any herbs.

Calories: Not specified
Cooking time: Not indicated

Babaganush is a flavorful appetizer sauce made from baked eggplant, sesame seeds (or sesame paste), garlic, lemon juice and vegetable oil. This is the basic composition of the snack. Depending on your affiliation with a particular national cuisine (and babaganoush is prepared in different countries), the composition may include yogurt, soft creamy cheese, all kinds of spices and herbs. The consistency of babaganoush also varies - in some recipes the eggplants are crushed into a homogeneous mass, in others they are finely chopped or cut into small pieces. This appetizer is usually served in bowls or deep salad bowls with pieces of pita bread or with some flatbread, crackers, slices of whole grain bread or s.
It is recommended to bake eggplants over an open fire so that they have the characteristic taste and aroma of a fire. Or cook in the oven, on the grill - choose the option that suits you.

Eggplant babab ganoush - step-by-step recipe with photos.

Ingredients:

- eggplants – 2 medium;
- sesame seeds – 2 tbsp. l;
- garlic – 2 large cloves;
- lime (or lemon) juice – 0.5-1 tbsp. l (to taste);
- salt - to taste;
- vegetable oil (any) – 2-3 tbsp. l;
- finely ground black pepper – 0.5 tsp (to taste).

Recipe with photos step by step:

Wash eggplants of approximately the same size and wipe dry. Prick with a fork in several places. Do not cut off the tails; it will be more convenient to turn the eggplants over.

Bake in a way convenient for you: in the oven, on the grill, on an open fire, on a gas stove (placing it on a grill or on a flame divider). When baking, ensure that the eggplants cook evenly by turning them several times. transfer to a plate, cool slightly (3-4 minutes, until warm).

To prepare a delicious babaganoush, you need to peel the eggplants, make deep cuts with a knife (cut into two to four pieces), without cutting all the way to the top. Do not cut off the tails yet. Place the eggplants vertically in a deep colander or bowl and fan them out to release the bitterness. Leave it like this for half an hour.

Place sesame seeds in a hot, dry frying pan. Roast until you smell a nutty smell; the seeds need to be golden brown.

Separate the eggplants from the stems and cut into pieces. Transfer to blender.

Cut the garlic into slices or chop into cubes. Place in a blender bowl with the eggplants and sesame seeds.

Grind everything into a homogeneous mass. Gradually add vegetable oil (any kind - sunflower, olive - whatever you have). Beat until the color changes; the eggplant sauce should lighten.

Squeeze juice from lime or lemon and add to eggplant appetizer. Or cut a lemon wedge (half a lime), remove the seeds and squeeze the juice into a blender bowl. Salt and pepper to taste. Beat everything again.

Place the finished baked eggplant babaganoush into a bowl or salad bowl. Pour in a spoonful of olive or any other oil, sprinkle with sesame seeds, and garnish with herbs. Serve as an appetizer or as a dip with slices of bread, flatbread, or pita bread. Bon appetit!

On a note. There is another option for preparing babaganoush. Baked eggplants are finely chopped with a knife, mixed with sesame paste, chopped garlic, lemon juice, olive oil and spices. The result is a delicious snack that resembles in appearance. Sesame paste for the amount of food indicated in the recipe requires 2 tbsp. l (sesame is excluded in this case).

Babaganoush is a luxurious way to prepare eggplant. This is an eggplant Rolls Royce. This is the perfect way to handle eggplant from all angles. Eggplant in babaganoush retains its natural sweetish, delicate flavor (unlike eggplant caviar, the other ideal way to eat eggplant) and delicate, fibrous texture. Unlike fried eggplant, babaganoush is still a fairly healthy food. And it's simple. Well? Well, yes. I cook it regularly. In eastern circumstances, I eat.

They eat it simply as a salad or appetizer, or spread it on pita bread. I can serve them as a lukewarm side dish for roast lamb, such as rack of lamb. The first time I heard about it was from a Parisian. We were in some Arabic restaurant, and he poked me at the menu and recommended: “Zhe te rrrrrrrekomand,” he shouted in my ear, desperately grazing amid the noise and clinking of forks.

Parisians, of course, are more accustomed to this dish than we are; Arabs live side by side with them. I liked the cozy name then, Babaganush. I thought that it was named after some kind Armenian grandmother Ganush. From that time I remember a powerful garlic aftertaste for a day. Excessive garlic turned me off then.

But garlic, as you know, is voluntary. My subsequent encounters with the wonderful eggplant proved this, and babaganoush became a part of my life. Quoting the classics, wow rrrryokomand!

Cooking time: 40 minutes

Complexity: Just

Medium sized eggplants – 4 pcs.
- sesame – seeds ½ cup
- lemon – 1 tbsp. (but adjust according to your taste, I don’t like sour foods, I gravitate towards sweetish ones, so I don’t insist on this proportion)
- garlic – 1 clove
- cumin – 1 pinch
- chili flakes – 1 small pinch (to taste)
- salt - to taste
- fresh cilantro – 1 small bunch
- smoked paprika – ½ tsp, and optional (for me this is the only available way to add smoked spirit to eggplants, and it’s not superfluous, but if you don’t have a fire or smoked paprika on hand,)

Exit– 6 servings

I preheat the oven to maximum. Or a barbecue. Or a Russian stove. Or I make a fire - in my city apartment, from books and parquet.

I wash the eggplants and prick them with a fork so that steam can escape from the inside, otherwise they will be torn to hell. If I had a gas stove, I would scorch them right over the fire to a smoky crust. But I have soulless electricity. That's why I bake them in the oven for 20 minutes.

I take it out and let it cool so as not to burn myself. I cut it in half lengthwise, scrape out the pulp with a teaspoon, it holds its shape quite vigorously. I cut lengthwise into thin strips.

I put it in a colander, sprinkle it with salt, and stir. Let the juice stand out under the salt and drain into a carefully placed bowl.

When the juice has drained, I squeeze the eggplant with my hands, really squeeze it, with a slurping sound. My hands work instead of a meat grinder. If you wish, you can use a blender at this stage, but I love the textured babaganoush.

I break the sesame seeds with garlic and eggplant juices into a homogeneous paste with a blender.

In my opinion, a homogeneous paste looks like this.

I grind cumin and a little chili pepper (I have children and old people for meals) in a mortar.

I add sesame paste and spices to the eggplant. I add lemon.

Fantastic blue-violet color, dark to black, and thick, like a southern night - this is what first of all attracts about eggplants. How to pass by the vegetables that attract you with their glossy sides? And it’s hard to count how many delicious dishes you can prepare from this wonderful vegetable.

We will tell you how to prepare two delicious light snacks: babaganoush and moutabal.

Some gourmets who have cooked babaganoush more than once have never cooked moutabal, and are wondering if there is a difference between these two dishes.

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

• only young, not overripe vegetables are suitable for preparing mutabal or babaganoush from eggplants;
• if the stem of the eggplant is dark in color, then the vegetable may taste bitter;
• to prepare eggplant appetizers, it is better to bake it over coals;
• If it is not possible to use a grill, then the eggplant can be baked in foil on a gas grill.

Baba ganoush salad

Ingredients:

• young eggplants – 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.

Preparation

First, let's clarify what sesame paste is and how it can be replaced. Sesame paste or, is made from sesame seeds. If you don’t have such a paste in your stores, you can make it yourself by toasting sesame seeds, grinding them into powder and diluting with olive oil until the paste becomes thick.

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

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

Eggplant babaganoush is simply delicious with fresh hot food. No wonder this dish is often prepared in the summer at the dacha. At the dacha, the grill is always at hand, and it is more preferable to have a quick snack with an appetizing salad.

Very often the name of this snack is written as baba ganoush, which means father is capricious. Perhaps this dish was first prepared at the whim of someone’s father, but that didn’t make it any less tasty.