You can serve it warm or cold. The babaganoush looks so good, feel like getting the bread ready to dip in. It's easy to make. The best vehicle for this out-of-body eggplant experience is a simple dip, essentially a jazzed-up baba ghanoush. Traditional mediterranean baba ghanoush, also called mutabbal. Cut eggplant crosswise into 1-in. Authentic Baba Ganoush Recipe (Mediterranean Eggplant Dip). See you around! I love summer! The second option is to buy a jar of roasted or grilled eggplant. Taste of Home is America's #1 cooking magazine. Roasted Eggplant and Tomaoes Dip. Today’s dip, a roasted eggplant dip, has become my weekly go-to for using up the eggplant in my CSA box. Remove the pulp of the vegetable into a bowl. Heat oven to 400°F. With a fork, lightly mash the eggplants. And by that I mean adding more, not less. Thank you for sharing this recipe. It's super easy to peel the skin off with your fingers (careful hot and lots of water comes out too) Chop up the eggplant (presentation doesn't matter so chop away... smaller the faster it will finish cooking) In a pan add as much olive oil you would need to saute the onions garlic and the eggplant (3 tbsp.. you can always add more) First cook the onions and then add the garlic and red pepper flake Then add the your eggplant and cook till eggplant … Mediterranean-Style Oven Roasted Eggplant Recipe. Peel the skin away from the flesh (if this proves difficult, simple slice the eggplant in half lengthwise and use a spoon to scoop out the meat). This dip takes a bland eggplant and transforms it, using heat and basic seasonings, into a flavorful dip. Cut the eggplants in half lengthwise and brush the cut sides lightly with olive oil (about 1 tablespoon). Line your baking sheet with foil for easy cleanup. Instead of garbanzo beans (chickpeas) though, we use a roasted eggplant. Lots of Mediterranean cultures have their version of an eggplant dip. Husband and daughter loved. This eggplant dip is always featured in Mediterranean Mezze, with a generous amount of olive oil on top. Garnish with parsley. You can roast more eggplants ahead of time. I also like to add a little chili powder, but not enough to make it spicy. Mediterranean eggplant dip . Mediterranean Roasted Eggplant Dip is the easiest and tastiest healthy appetizer for any party! Mince a big clove of garlic, you can add more if you like your Baba Ganoush to be more garlicky. Dec 27, 2018 - I love Mediterranean food, and the flavors in this dip are so vibrant. Apr 24, 2017 - Baba Ghanoush is an easy Mediterranean eggplant dip that's creamy, smokey, garlicky and nutty all at the same time. After you remove the pulp from the skin, put them in a ziploc bag and freeze. Please note that I may earn a small commission from purchases made through some of the product links in this article at no extra cost to you, as a participant in the Amazon Associates program. These dips are often found as a pre-dinner mezze in Mediterranean and Middle Eastern cuisines. Easy to make, smoky, nutty, flavorful Baba with extra virgin olive oil to enjoy with warm pita bread. Top it with olive oil and serve with pita bread. in Appetizers , Vegetables . Roses and Cardamom - Middle Eastern Food & Lifestyle, How To Make Yogurt at Home Without Special Equipment, Spinach Artichoke Pasta Bake with Goat Cheese, 14 Best Amazon Kitchen Essentials for 2020, Where to Start Decluttering Your Home – 6 Simple Steps, Easy Basil Hummus Recipe – Homemade Pesto Hummus, How to Make Labneh at Home (from Yogurt or Milk), 25 Things To Throw Away and Declutter Now. Instead of reaching for a high calorie dip to complement your chips, whip up a batch of this quick, delicious, and healthy dip for a tangy, flavorful topper. It has a chunky consistency and is usually served as a mezze (appetizer) with either a pita or crusty bread. Today's roasted eggplant recipe has Eastern Mediterranean roots, and in particular, Jerusalem. It’s suitable as a vegetarian or vegan appetizer or dip that you can enjoy anytime. Nutrition Facts (Mediterranean Eggplant Dip) Per Serving: 79 calories; total fat 6g; saturated fat 1g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 0mg; sodium 190mg; potassium 94mg; carbohydrates 6g; fiber 2g; sugar 1g; protein 1g; vitamin a 0IU; vitamin c 2mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 16mcg; … This vegan dip is so simple and easy to make and you can make it a couple of days in advance for your party or gathering. It was delicious and made a huge quantity. Step 2, Place on a baking sheet, cut side down, and roast until very tender, about 35-40 minutes. Naturally gluten free and low carb too! Heat the remaining 1 tablespoon oil in a small skillet over medium-low heat. I made this for a large crowd, so I doubled the amount of eggplant and other ingredients, but used only 8 oz sour cream for the whole dip, so the flavor of the roasted eggplant was not lost. In many cases though when we hear the word “dip”, we associate it with junk food, chips, generally things you should not be eating. Would also make a great filling for a sandwich or on bagels. Thank you for stopping by! -Sarah    Read more…. Skip this step if you bought roasted eggplants. It's perfect as a dip or spread on a Greek mezze platter. Mediterranean Roasted Eggplant Dip with Sizzled Garlic requires minimal ingredients and is a guaranteed crowd pleaser. slices; place on a greased 15x10x1-in. Mediterranean Eggplant Dip. Roast until eggplant is very soft, 40-45 minutes, turning and stirring vegetables once. Step 1, Roast the eggplants: Preheat oven to 400°F. Cut eggplant in half lengthwise; place cut side down in foil-lined pan. First roast the eggplants. Place eggplant mixture in a food processor; process until blended. Because I make this so often, I buy the big can of grilled eggplant. garlic, tomato paste, ground sumac, kosher salt, roasted red peppers, drained and 10 more. We make our own mini sandwiches once this platter is complete. I am very sure I will go for the sumac one. Undoubtedly, this combination beats the others when I serve them all together. Do keep an eye on them, and turn them over on the other side after about 15 minutes of broiling. It combines the flavors of the Mediterranean, including eggplant, garlic, tomato, lemon juice and olive oil. It’s always a hit. Drizzle with oil. I love baba Ganoush! Transfer the garlic and oil to a small bowl and let cool for 2 minutes. You have successfully joined our subscriber list. It is a versatile dish, you can have it as a snack or an appetizer, and you can tweak it to keep things interesting. Preheat oven to 400 degrees. baking pan. For a smoother texture, you can use a food processor or an immersion blender. Mediterranean Eggplant Dip by tomatotomata on September 9, 2009 in Appetizers , Cold Dips September 9, 2009 Appetizers Cold Dips See post on tomatotomata’s site! When you want to make the Baba, thaw the eggplants and add the rest of the ingredients. Using a spoon and maybe a knife, separate the skin from the pulp, and place the pulp along with the caramel in a mixing bowl. Spear the eggplants several times with a knife, so that they will not explode in the oven. Top with onion and garlic cloves. Spoon over the eggplant dip. eggplant, garlic, lemon juice, ground cumin, Tahini, ground pepper and 3 more. Transfer to a large bowl; stir in sour cream, lemon juice, salt, pepper and, if desired, liquid smoke. Broiling the eggplants is the preferred method. It's really just 2 steps. Traditionally, we serve Baba Ghanoush with olive oil on top, and dig in with warm pita bread. I think next time I'll do around 8-10 oz, Loved, loved this!! Stab your eggplants with a fork or a knife to prevent them from bursting from all steam that forms during cooking. Baba Ganoush is a popular Lebanese eggplant dip. What's not to love about this healthy dip? So our obsession continues this week with all yummy things Greek related. It takes about 30 minutes. Typically, the eggplant … Preheat oven to 400°. After creating those freakin’ amazing Greek Tofu Fries it was only a matter of time before we whipped up this silky, smoky mess of amazing-ness called Baba Ghanoush.. A traditional component of many Mediterranean and Middle Eastern regions, Baba Ghanoush is a medley of tender eggplant… Roasted eggplant, feta cheese, and plenty of Mediterranean vegetables. Layered Mediterranean Eggplant and Feta Terrines The Washington Post. We make our own mini sandwiches once this platter is complete. One of my favorite cookbook authors, Claudia Roden, calls it “poor man’s caviar”. —Stacy Mullens, Gresham, Oregon You can do it with an immersion blender if you like a smoother consistency. Cut eggplant crosswise into 1-in. In her book, Simple Mediterranean Cookery, Claudia describes this dip as the most popular way to eat eggplant all […] Well, it is time to change that: Here you’ll find 10 Mediterranean dips that are not only delicious, but for the most part good for you! Preheat oven to 400°. There are myriad local and regional variations of how to do it; there's not really one right or wrong way to prepare this dish. Melitzanosalata is a Greek Eggplant Dip that’s made from roasted or charred eggplants, garlic, onions, olive oil, lemon juice, and parsley. This is the best authentic Baba Ganoush recipe, the famous Mediterranean eggplant dip and Mezze appetizer. Melitzanosalata is a simple, rustic Greek eggplant dip made with roasted, perfectly smoky eggplant with garlic, parsley, red onions, lemon juice and extra virgin olive oil.It's the … Garnish or topping choices for the dip include: olive oil, pomegranate molasses, sumac and parsley. Add finely chopped sweet peppers, pomegranate seeds, ground cumin, or make it spicy with chili powder. Season with salt and pepper. Sprinkle with parsley. You know they are done when the eggplants are soft and the skin is a bit burnt. Melitzanosalata which roughly translates to "eggplant salad" is a classic Greek dish that's made with charred eggplants. Field Editor, I love Mediterranean food, and the flavors in this dip are so vibrant. It keeps well in the fridge for about 5 days. slices; place on a greased 15x10x1-in. Line 15x10x1-inch baking pan with foil; spray foil with nonstick cooking spray. baking pan. Serves: 7 (Serving= 1/2 cup) Ingredients. Experiment with different toppings with this dip. I find it to be a bit overpowering if you add more than one clove, but It’s completely up to you. Stab your eggplant with a fork or knife, and broil it for about 30 minutes, or until it is very soft. S I agree that this recipe calls for too much sour cream . It's a pretty good party trick—people can't believe it's essentially just eggplant. Step 3, Alternate Grilling Instructions: Preheat grill. The first option is to roast your own eggplant. Turn it upside down halfway through roasting. Great on toasted pita. Serve with flatbread and vegetables as desired. Transfer the eggplant … Everyone feels more social and willing to gather and spend time out and about. I used a 12 oz container and still thought it was too much. You can play around with the amount of tahini, and garlic. Roast until eggplant is very soft, 40-45 minutes, turning and stirring vegetables once. Pistachio-Turkey Meatballs in Orange Sauce, The Best Blenders, According to Our Test Kitchen, Do Not Sell My Personal Information – CA Residents, 1 large eggplant (about 1-1/2 pounds), peeled, Optional ingredients: Naan flatbread wedges or miniature pitas, cherry tomatoes, celery sticks, julienned red pepper, baby carrots and Greek olives. The best eggplant dip you will ever taste. Ingredients Baked Eggplant (77%), Canola Oil, Water, Egg, Salt, Garlic, Lemon Juice, Food Acid (Acetic Acid), Sugar, Parsley, Pepper, Preservatives (202) Mustard flour. My mom sent me a few Taste of Home magazines recently and actually my hubby found this recipe that he wanted me to try. Find posts about lifestyle, home living and delicious homemade recipes! Chop up a handful of parsley and mix it in with the Baba, and pour some olive oil on top. carrots & raw broccoli. Baba ganoush is a roasted eggplant dip popular in the Mediterranean and Middle Eastern cuisine, that is traditionally vegan and gluten-free.Many recipes include tahini as an ingredient, but you can make it without tahini. Add garlic and cook, shaking the pan occasionally, until the garlic is barely golden and starting to crisp, about 4 minutes. Simply roasted eggplant dip with olive oil, fresh lemon juice and caramelized onions makes a great appetizer with crunchy vegetables and pita chips.