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Baba Ganoush Recipes

Baba Ganoush Recipes
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  • Baba Ganoush Recipes

    Post #1 - August 12th, 2006, 3:41 pm
    Post #1 - August 12th, 2006, 3:41 pm Post #1 - August 12th, 2006, 3:41 pm
    I am planning a quasi-Middle Eastern spread tomorrow (hummus, tabouleh salad, kebabs, etc) and would like to make Baba Ganoush but I don't have a decent recipe. Can anyone one in LTH land "hook me up" with a great recipe?

    Also, does anyone know where I can get lavosh in the Northwestern burbs? I have tried Caputos, Vali, etc but cannot find it. I live in the culinary wasteland known as Hampshire but I work in Northbrook and would like to find a source for lavosh that I can pick-up on the way home from work.

    Thanks in advance for your help
  • Post #2 - August 13th, 2006, 7:31 am
    Post #2 - August 13th, 2006, 7:31 am Post #2 - August 13th, 2006, 7:31 am
    This my recipe for baba ganouj; I forget where I got if from.

    BABA GANOUJ (TANGY EGGPLANT DIP)

    2 medium Eggplants
    2 tablespoons Tahini
    2 Garlic cloves, pressed
    Juice of 1 lemon
    2 tablespoons chopped fresh parsley optional
    1/2 teaspoon Salt
    Black pepper to taste

    Preheat oven to 300'F. Pierce eggplant with a fork and bake whole until the egg-plant begins to deflate (about 40 minutes). Let cool and scoop out insides and mash with a fork. Add remaining ingredients and mix well.

    Make 4-6 sandwiches or serves 6-8 as a dip.
  • Post #3 - August 13th, 2006, 5:34 pm
    Post #3 - August 13th, 2006, 5:34 pm Post #3 - August 13th, 2006, 5:34 pm
    mousec, this is not exactly close to you but there is almost always lavosh at:

    Jerry's Fruit Mart
    Milwaukee Ave. just south of Oakton

    Produce World
    NW corner of Waukegan Rd and Dempster

    Don't you just love this kind of food? --Joy
  • Post #4 - November 6th, 2007, 10:37 am
    Post #4 - November 6th, 2007, 10:37 am Post #4 - November 6th, 2007, 10:37 am
    I made this recipe last weekend and it came out quite tasty. Just writing to say that I ended up baking my eggplants a little longer (maybe they were large and not medium). Also, the juice of one lemon was a bit too much. I added more tahini to compensate.
  • Post #5 - November 6th, 2007, 11:57 am
    Post #5 - November 6th, 2007, 11:57 am Post #5 - November 6th, 2007, 11:57 am
    I very recently got a recipe from a Lebanese lady, which looks much like the one above, except for the addition of cumin and the fact that she calls for grilling the eggplant over hickory. I've not tried it myself, but she makes the best baba I've ever had. Topped with olive oil and pine nuts. The other thing is to leave the skins in or not -- I like the bitter, so I like 'em in.
  • Post #6 - November 6th, 2007, 3:04 pm
    Post #6 - November 6th, 2007, 3:04 pm Post #6 - November 6th, 2007, 3:04 pm
    My process is a little different and I think it blends the garlic in more evenly. I make a sauce of the garlic, tahini, salt and lemon.

    Mash the garlic (1 clove for each eggplant) in a pestle with the salt (about 1tsp to each clove). It should make a nice paste. Beat in 1/2 C tahini and then beat in 1/4 to 1/2 C lemon juice. More if you like lemon.

    Then beat in about 1/2 C cold water to make a sauce the consistency of thick mayonnase. At first the tahini tightens but will thin as you beat in the cold water.

    Then peel and cube the cooked eggplant. Place it in the bowl of a food processor. Drizzle in the sauce as you pulse the eggplant to the desired consistency. Taste and adjust seasoning.
    "The only thing I have to eat is Yoo-hoo and Cocoa puffs so if you want anything else, you have to bring it with you."
  • Post #7 - November 7th, 2007, 7:57 pm
    Post #7 - November 7th, 2007, 7:57 pm Post #7 - November 7th, 2007, 7:57 pm
    Just my 2 cents:

    1- After I poke holes in the eggplants, I have a tin can cover (or aluminum foil) that I put directly on top of the burners on the stove top with the eggplants sitting on it. This is the closest way to get the "burnt taste" that is common to good baba ghannouj.
    2- no garlic
    3- I also add half a cup or so of thick yogurt (yogurt that I drain in a colander by placing store yogurt with a paper towel underneath and let it sit for an hour or so). That just gives a really nice color and adds taste.

    4- of course lemon, salt and pepper. And, the key is the tahini. Bad tahini will ruin the whole thing.

    I put the eggplants (that usually get really burnt), in the blender after cleaning them.

    and then mix by hand with a fork the rest of the ingredients.
    Elie
  • Post #8 - November 8th, 2007, 12:09 am
    Post #8 - November 8th, 2007, 12:09 am Post #8 - November 8th, 2007, 12:09 am
    I don't have anything to add to the good simple recipes listed already, except to strongly support the garlic/salt paste made with mortar and pestle. This makes a huge difference and I always do it. Take no shortcuts.
    "Strange how potent cheap music is."
  • Post #9 - November 8th, 2007, 2:41 pm
    Post #9 - November 8th, 2007, 2:41 pm Post #9 - November 8th, 2007, 2:41 pm
    Whenever I have the WSM fired up for ribs, I used the last hour or so of the fire to roast eggplant (split, skin down, rubbed with olive oil). The bit of smoke adds to the baba ganouj.
  • Post #10 - November 8th, 2007, 6:19 pm
    Post #10 - November 8th, 2007, 6:19 pm Post #10 - November 8th, 2007, 6:19 pm
    mousec wrote:I am planning a quasi-Middle Eastern spread tomorrow (hummus, tabouleh salad, kebabs, etc) and would like to make Baba Ganoush but I don't have a decent recipe. Can anyone one in LTH land "hook me up" with a great recipe?

    Also, does anyone know where I can get lavosh in the Northwestern burbs? I have tried Caputos, Vali, etc but cannot find it. I live in the culinary wasteland known as Hampshire but I work in Northbrook and would like to find a source for lavosh that I can pick-up on the way home from work.

    Thanks in advance for your help


    http://search.foodnetwork.com/food/reci ... ype=Recipe
    "Good stuff, Maynard." Dobie Gillis
  • Post #11 - November 10th, 2007, 4:21 pm
    Post #11 - November 10th, 2007, 4:21 pm Post #11 - November 10th, 2007, 4:21 pm
    tatterdemalion wrote:I very recently got a recipe from a Lebanese lady, which looks much like the one above, except for the addition of cumin and the fact that she calls for grilling the eggplant over hickory. I've not tried it myself, but she makes the best baba I've ever had. Topped with olive oil and pine nuts. The other thing is to leave the skins in or not -- I like the bitter, so I like 'em in.


    We regularly grill the eggplants whole on a gas grill. Poke with a fork, put directly on the grill and turn every 10-15 minutes and cook until deflated some what and all of the skin has a nice char. We remove the burned skin before eating, but the eggplant retains a great smoky taste.
    ...Pedro
  • Post #12 - November 2nd, 2020, 11:37 am
    Post #12 - November 2nd, 2020, 11:37 am Post #12 - November 2nd, 2020, 11:37 am
    Made some yesterday from little green Thai eggplants (I'd bought too many for green curry). Scored the skin in two longitudinal cuts, roasted on the gas grill for about a half hour, turning a couple times. Added garlic, cilantro, a little whole-milk yogurt (per an Ottolenghi recipe), salt, and a pinch each of smoked paprika and cayenne.

    The Thai eggplants are rather seedy, so it's not as silky a texture They're also a little bitter, but it works well with the smoky flavors.
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #13 - November 3rd, 2020, 9:53 am
    Post #13 - November 3rd, 2020, 9:53 am Post #13 - November 3rd, 2020, 9:53 am
    If you don't want to grill eggplants; I have found this Sera Grilled Eggplant in a bottle (without the tinned taste) to be an adequate substitute.

    Sera grilled eggplant
  • Post #14 - November 3rd, 2020, 10:22 am
    Post #14 - November 3rd, 2020, 10:22 am Post #14 - November 3rd, 2020, 10:22 am
    Indianbadger wrote:If you don't want to grill eggplants; I have found this Sera Grilled Eggplant in a bottle (without the tinned taste) to be an adequate substitute.

    Sera grilled eggplant

    Thanks very much for that comment. I had been unaware of this product until quite recently, when it appeared in Pete's Fresh Market's sale flyer (Bridgeview; $2.29 for 650g). I forgot to buy a jar, but remain curious about it. I roast my own eggplants from time to time, but sometimes it's a bit more of a production than I want. At times an 'adequate substitute' would be fine. Do you use it for anything other than eggplant dips?
  • Post #15 - November 3rd, 2020, 1:38 pm
    Post #15 - November 3rd, 2020, 1:38 pm Post #15 - November 3rd, 2020, 1:38 pm
    Rene G wrote:
    Indianbadger wrote:If you don't want to grill eggplants; I have found this Sera Grilled Eggplant in a bottle (without the tinned taste) to be an adequate substitute.

    Sera grilled eggplant

    Thanks very much for that comment. I had been unaware of this product until quite recently, when it appeared in Pete's Fresh Market's sale flyer (Bridgeview; $2.29 for 650g). I forgot to buy a jar, but remain curious about it. I roast my own eggplants from time to time, but sometimes it's a bit more of a production than I want. At times an 'adequate substitute' would be fine. Do you use it for anything other than eggplant dips?

    And frankly 650g for $2.29 comes to about $1.60/lb. You can get eggplant for that price when it's on sale, but by the time you lose the stem, skins, and a fair amount of moisture, it's a bargain not even counting the labor and packaging. I'm willing to keep that in stock for a baba emergency, if I ever see it.
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #16 - November 4th, 2020, 9:06 am
    Post #16 - November 4th, 2020, 9:06 am Post #16 - November 4th, 2020, 9:06 am
    JoelF wrote:And frankly 650g for $2.29 comes to about $1.60/lb. You can get eggplant for that price when it's on sale, but by the time you lose the stem, skins, and a fair amount of moisture, it's a bargain not even counting the labor and packaging. I'm willing to keep that in stock for a baba emergency, if I ever see it.

    I see the Sera 650g jars are now on sale at Pete's for $1.99, which strikes me as highly reasonable. Hope to try some soon. I wouldn't be surprised if eggplant-in-a-jar becomes something I always try to have on hand.

    That reminds me, it had been many, many years since I (knowingly) ate canned hummus. Not long ago I found Ziyad brand on sale for about a dollar a can. Seemed like it might be worth having in reserve for the coming dark days. Yikes, I don't remember it being that bad (different brand?), not even suitable for a 'hummus emergency.' Lesson (re-)learned.
  • Post #17 - November 4th, 2020, 9:27 am
    Post #17 - November 4th, 2020, 9:27 am Post #17 - November 4th, 2020, 9:27 am
    Rene G wrote:That reminds me, it had been many, many years since I (knowingly) ate canned hummus. Not long ago I found Ziyad brand on sale for about a dollar a can. Seemed like it might be worth having in reserve for the coming dark days. Yikes, I don't remember it being that bad (different brand?), not even suitable for a 'hummus emergency.' Lesson (re-)learned.

    Same here, it's been a long, long time since I've had canned hummos, especially with all the commercial brands available in the refrigerated deli case. I seem to remember it was OK with significant doctoring with lemon, garlic, cumin, paprika, good olive oil...
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang

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