Baba Ghanoush (Baabaqanuuj) بابا غنوج

Baba Ghanoush (Baabaqanuuj) Baba Ghanoush بابا غنوج

Baba Ghanoush

www.xawaash.com

Baba ghanoush without yogurt and tahini sauce? Well, the one with yogurt and tahini is not baba ghanoush but is known as mutabbal. Both are great appetizers and are part of mezze, a spread of appetizers served in the Levantine countries. Served with piping hot pita bread, they make a perfect start for a meal. What we like most about mezze is the sharing aspect and the accompanying conversation while waiting for the main meal.

We served baba ghanoush at our annual barbecue and even those who said they do not like eggplants, were converted. Eggplants should always be cooked through, otherwise they taste terrible and have a horrible mouth feel. We used two methods to cook the eggplants: 1) baked in the oven and 2) fire-roasted and charred on the stove. Roasting the eggplant on the stove gives it a nice depth of flavour and is the common way of preparing baba ghanoush in the Levantine region. If you wish to have just a tiny bit of smoky flavour, you can roast the eggplant on the stove for 6 to 7 minutes then finish cooking it in the oven until soft.

Most often, healthy is not associated with tasty. This, however, is one such dish. We like the fresh taste from all the chopped vegetables, the nutty taste of good quality extra virgin olive oil, the sour taste of freshly-squeezed lemon juice, and the tangy sweetness of pomegranate syrup. This on top of properly cooked and creamy eggplant.

 

Print Recipe

Print Recipe with Photos

 

Ingredients:

(Tbsp is a tablespoon; tsp is a teaspoon)
(1 cup = 237 mL = 2.4 dl; 1 Tbsp = 15 mL; 1 tsp = 5 mL); all are level measurements

 

Baba Ghanoush:

  • 2 Large Eggplants
  • 1 Large Tomato – Semi-firm
  • 1 Small Green bell pepper
  • 1 Small Red bell pepper
  • 1 Green onion
  • ½ bunch Flat leaf parsley
  • 1 Garlic clove
  • 2¼ tsp (11.25 mL) Salt – Or to taste
  • 2 Tbsp (30 mL) Lemon juice
  • 6 Tbsp (90 mL) Extra virgin olive oil
  • 1¼ tsp (6.25 mL) Ground black pepper
  • 2 Tbsp (30 mL) Pomegranate syrup
  • ¼ cup (40 g) Feta cheese – Optional
  • 2 Tbsp (30 mL) Pomegranate seeds – Optional
  • Walnuts – Optional

 

The main ingredients


 

Directions:

 

Steps for preparing baba ghanoush

  1. Slice the eggplant in half, then drizzle with 2 teaspoons of olive oil and sprinkle with a quarter teaspoon of salt and a quarter teaspoon of ground black pepper. Roast the eggplant in a preheated oven at 450°F/232°C for 45 minutes or until soft.
  2. For a smoky flavour, fire-roast the eggplant on the stove top for 15 minutes or until soft. Turn every one or two minutes. For a less smoky flavour, roast for 6 minutes and continue roasting in the oven until soft.
  3. Tightly wrap the fire-roasted eggplant in aluminum foil and let sit for 20 minutes. This will make the skin come off easily.
  4. Peel the skin off the fire-roasted eggplant and chop it well.
  5. Scoop out the flesh from the oven-roasted eggplant and discard the skin. Chop well.
  6. Place the chopped eggplant in a sieve to drain.
  7. Chop the vegetables. Drain the chopped tomatoes.
  8. Place the chopped eggplant and all the chopped vegetables in a bowl.
  9. Add the salt, lemon juice, olive oil, black pepper, pomegranate syrup, and minced garlic. Mix well and keep it in the refrigerator.

 

Baked eggplant


 

Baked eggplant


 

Chopped eggplant


 

Baba Ghanoush


 

Baba Ghanoush


 

Baba Ghanoush


 

Baba Ghanoush


 

Baba Ghanoush


 

Baba Ghanoush


 

Baba Ghanoush


 

Baba Ghanoush


 

Baba Ghanoush


 

Baba Ghanoush


 

Baabaqanuuj

www.xawaash.com

 

Daabac Soo’da

Daabac Soo’da oo Sawirro Leh

 

Mukawinaadka:

(QW waa qaaddo weyn – midda cuntada lagu cuno; qy waa qaaddo yar)
(1 koob = 237 mL = 2.4 dl; 1 QW = 15 mL; 1 qy = 5 mL)

 

Baabaqanuuj:

  • 2 Bitingaan , Weyn
  • 1 Yaanyo , Weyn
  • 1 Barbarooni cagaaran , Yar
  • 1 Barbarooni gaduudan , Yar
  • 1 Basal cagaaran
  • ½ xirmo
  • 1 Tuun (toon)
  • 2¼ qy (11.25 mL) Cusbo
  • 2 QW (30 mL) Casiir liin dhanaan
  • 6 QW (90 mL) Saliid oliifo asli ah
  • 1¼ qy (6.25 mL) Filfil madoow shiidan
  • 2 QW (30 mL) Sirab rummaan
  • ¼ koob (40 g) Farmaajo feta
  • 2 QW (30 mL) Miro rummaan
  • Woolnad

 

Mukawinaadka qaarkood


 

Diyaarinta:

 

Diyaarinta baabaqanuujka

  1. Bitingaanka kala gooy. Ku bilbil 2 qaaddo yar saliidda oliifada, rubac qaaddo yar cusbo iyo rubac qaaddo yar filfil madoow shiidan. Ku dub foorno la sii kululeeyey oo kulaylkeeda yahay 450°F/232°C. Dub muddo 45 daqiiqo.
  2. Haddaad rabtid dhadhan qaac leh dabka korkiis ku dub muddo 15 daqiiqo ama ilaa uu bitingaanka ka jilco. Haddaad rabtid dhadhan qaac aan badneyn, 6 daqiiqo dabka ku dub kaddibna foornada geli ilaa uu ka bislaado oo uu ka jilco.
  3. Bitingaanka dabka lagu dubay si fiican ugu duub xaanshi alamuunyam. Taas waxay kuu fududaynaysaa inaad qolofta ka fiiqdid.
  4. Bitingaanka qolofta ka fiiq, kaddibna burburi.
  5. Bitingaanka foornada lagu dubay qolofta ka saar, kaddibna burburi.
  6. Miire ku rid si ay biyaha uga baxaan.
  7. Qudaarta jarjar oo aad u yaryareey. Yaanyada aad jarjartay miire ku rid si ay biyaha uga baxaan.
  8. Bitingaanka iyo qudaarta la burbiryay baaquli ku rid.
  9. Ku dar cusbada, liin dhanaanta la miiray, saliidda oliifada, filfisha madoow, sirabka rummaanka, iyo tuunta. Si fiican isku qas kaddibna qaboojiyaha geli.

 

Bitingaan foorno lagu dubay


 

Bitingaan foorno lagu dubay


 

Bitingaan la burburiyay


 

Baabaqanuuj


 

Baabaqanuuj


 

Baabaqanuuj


 

Baabaqanuuj


 

Baabaqanuuj


 

Baabaqanuuj


 

Baabaqanuuj


 

Baabaqanuuj


 

Baabaqanuuj


 

Baabaqanuuj


 

Baba Ghanoush

www.xawaash.com

Un baba ghanoush sans yaourt ni sauce de tahini? En fait, le plat qui contient du yaourt et du tahini ne s’appelle pas baba ghanoush mais mutabbal. Les deux sont de très bonnes entrées et font partie du mezze, un ensemble d’entrées consommés dans les pays du Levant. Servies avec des pains pita chauds, elles sont parfaites pour entamer un repas. Ce que nous apprécions le plus dans le mezze est le fait qu’il se partage et la conversation qui l’accompagne en attendant le plat principal.

Nous avons servi du baba ghanoush à notre barbecue annuel et ceux qui déclaraient ne pas aimer les aubergines, ont été convertis. Les aubergines doivent toujours être cuites à coeur, sinon elles ont un goût et une consistance très mauvais. Nous avons utilisé deux méthodes pour cuire les aubergines: 1) cuites au four et 2) grillées et calcinées sur la cuisinière. Griller une aubergine sur la cuisinière lui donne plus d’arôme et est la méthode la plus répandue pour préparer le baba ghanoush dans la région du Levant. Si vous ne voulez qu’un tout petit peu de goût fumé, vous pouvez griller l’aubergine au dessus du feu pendant 6 à 7 minutes puis finir de la cuire au four jusqu’à ce qu’elle soit tendre.

Le plus souvent, le diététique n’est pas associé avec le savoureux. Ce plat l’est pourtant. Nous aimons le goût rafraîchissant des légumes en brunoise, le goût de noisette de l’huile d’olive vierge extra de bonne qualité, l’acidité du jus de citron fraîchement pressé, et le goût sucré acidulé du sirop de grenade. Tout ceci en plus d’une aubergine parfaitement cuite et crémeuse.

 

Imprimer la Recette

Imprimer la Recette avec Photos

 

Ingrédients:

(cs est cuillère à soupe; cc est cuillère à café)
(1 mesure = 237 mL = 2.4 dl; 1 cs = 15 mL; 1 cc = 5 mL); mesures à ras

 

Baba Ghanoush:

  • 2 Grosses Aubergines
  • 1 Grosse Tomate – à moitié ferme
  • 1 Petit Poivron Vert
  • 1 Petit Poivron Rouge
  • 1 Oignon Vert / Ciboule
  • ½ bouquet de Persil Plat
  • 1 Gousse d’Ail
  • 2¼ cc (11.25 mL) de Sel – ou à volonté
  • 2 cs (30 mL) de Jus de Citron
  • 6 cs (90 mL) d’Huile d’Olive Vierge Extra
  • 1¼ cc (6.25 mL) de Poivre Noir moulu
  • 2 cs (30 mL) de Sirop de Grenade
  • ¼ mesure (40 g) de Feta – en option
  • 2 cs (30 mL) de Grains de Grenade – en option
  • Noix – en option

 

Les ingrédients principaux


 

Instructions:

 

Étapes de préparation du baba ghanoush

  1. Couper l’aubergine en deux, puis arroser de 2 cuillères à café d’huile d’olive et saupoudrer avec un quart de cuillère à café de sel et un quart de cuillère à café de poivre noir moulu. Rôtir l’aubergine 45 minutes dans le four préchauffé à 450°F/232°C, où jusqu’à ce qu’elle soit ramollie.
  2. Pour un goût fumé, rôtir l’aubergine avec le feu de la cuisinière pendant 15 minutes ou jusqu’à ce qu’elle soit tendre. Tourner toutes les unes ou deux minutes. Pour un goût fumé moins prononcé, rôtir 6 minutes et continuer la cuisson au four jusqu’à ce qu’elle soit tendre.
  3. Bien emballer l’aubergine calcinée dans du papier aluminium et laisser reposer 20 minutes. Cela décollera le peau qui sera plus facile à enlever.
  4. Peler la peau de l’aubergine calcinée et hacher finement.
  5. Racler la chair de l’aubergine cuite au four et jeter la peau. Hacher finement.
  6. Placer l’aubergine hachée dans une passoire pour l’égoutter.
  7. Tailler les légumes en brunoise. Égoutter les tomates hachées.
  8. Mettre l’aubergine hachée et tous les légumes dans un bol.
  9. Ajouter le sel, le jus de citron, l’huile d’olive, le poivre noir, le sirop de grenade, et l’ail haché. Bien mélanger et réserver au réfrigérateur.

 

Aubergine grillée


 

Aubergine grillée


 

Aubergine hachée


 

Baba Ghanoush


 

Baba Ghanoush


 

Baba Ghanoush


 

Baba Ghanoush


 

Baba Ghanoush


 

Baba Ghanoush


 

Baba Ghanoush


 

Baba Ghanoush


 

Baba Ghanoush


 

Baba Ghanoush


 

بابا غنوج

www.xawaash.com

اطبع الوصفة – بدون صور

اطبع الوصفة – مع صور

المقادير

 
كوب = 237 مل، ملعقة كبيرة = 15 مل، ملعقة صغيرة = 5 مل
 

بابا غنوج
باذنجان 2
طماطم 1
فلفل رومي اخضر 1
فلفل رومي احمر 1
بصل اخضر 1
حزمة ½
فص ثوم 1
ملح ملعقة صغيرة
عصير ليمون ملعقة كبيرة 2
زيت زيتون بكر ملعقة كبيرة 6
فلفل اسود مطحون ملعقة صغيرة
دبس الرمان ملعقة كبيرة 2
جبنة فيتا جم 40
حبوب الرمان ملعقة كبيرة 2
عين الجمل

 

بعض المكونات


 

طريقة التحضير:

 

طريقة تحضير البابا غنوج

يقطع الباذنجان الى نصفين ويضاف اليه 2 ملعقة صغيرة زيت زيتون، 1/4 ملعقة صغيرة ملح و1/4 ملعقة صغيرة فلفل اسمر. يشوى الباذنجان في فرن مسخن مسبقا على درجة حرارة 232 د.م. (450 ف) لمدة 45 دقيقة. -1
للحصول على الطعم المدخن يشوى الباذنجان على النار مباشرة لمدة 15 دقيقة او الى ان ينضج، للتقليل من الطعم المدخن يشوى لمدة 6 دقائق ويكمل الشوي في الفرن -2
يلف الباذنجان بورق الالمونيوم باحكام ويترك لمدة 20 دقيقة. هذه الخطوة ستسهل عملية تقشير الباذنجان. -3
يقشر الباذنجان ويهرس. -4
تنزع قشرة الباذنجان ويهرس اللب. -5
يوضع الباذنجان المهروس في مصفاة للتخلص من الماء -6
تفرم الخضار فرماً ناعماً. تصفى الطماطم بعد التقطيع. -7
توضع كل المكونات في سلطانية -8
يضاف الملح، عصير الليمون، زيت الزيتون، الفلفل الاسمر، دبس الرمان والثوم. يحفظ البابا غنوج في الثلاجة لحين الاستعمال -9

 

بتنجان مشوي


 

بتنجان مشوي


 

بتنجان مهروس


 

بابا غنوج


 

بابا غنوج


 

بابا غنوج


 

بابا غنوج


 

بابا غنوج


 

بابا غنوج


 

بابا غنوج


 

بابا غنوج


 

بابا غنوج


 

بابا غنوج


 

 

 

 

 

 

Related posts:

15 Responses to Baba Ghanoush (Baabaqanuuj) بابا غنوج
  1. Mouchira Abdulrahman
    September 3, 2013 | 6:58 pm

    Thank you so much for the wonderful recipe. I have been cooking for years and it never occurred to me to keep the skin on when oven roasting the eggplant. Looks yummy and I can’t wait to try it, either way. But since you are saying that undercooked eggplant has a bitter and awful taste, I will go for the oven roasting. I solved the printing problem I had written to you about a couple of weeks ago. Turned out there was no problem except that I expecting a hand to appear on the entry when clicking on it and had a pleasant surprise tonight that I am indeed able to print all of your wonderful recipes. Keep up the excellent work and thank you so much for sharing your expertise and resourcefulness which you bring into all dishes, including the non-Somali ones.

    • A&L
      September 6, 2013 | 12:46 am

      Thank you so much for your nice comment. We normally roast it in the oven, but the stove top method is also quite easy and if you cook it long enough it becomes very soft.

  2. Celmah
    September 4, 2013 | 2:16 am

    Salam. This looks like a healthy and yummy dish. I sure want to try it. But what if I don’t have pomegranate syrup ? Can I use something else to replace it ? Mahasanid. Celmah.

    • A&L
      September 6, 2013 | 12:48 am

      You can substitute with balsamic glaze or sumac. Thank you.

  3. abdikarim hassan
    September 4, 2013 | 3:48 am

    somalida wali waxey xiiseeyaan bariska iyo basda hadey yemaadeen galbeedka aduunga yurub a…. iyo kuwa konool geeska afrika waxaloobahanyay wakhtiga in lala socdo

    • A&L
      September 6, 2013 | 1:18 am

      Waa loo baahan yahay cuntooyinka caafimaadka u roon oona macaan in la barto. Waa ku mahadsan tahay faallada wacan.

  4. MashaaLLHA THAKS aad aad ayaa kuugu mahdinyaa
    September 5, 2013 | 4:40 pm

    MashaaLLHA THAKS aad aad ayaa kuugu mahdinyaa

  5. khadar
    September 5, 2013 | 4:43 pm

    MashaaLLHA THANKS aad aad ayaa kuugu mahdinyaa Allah ha barakayo

    • A&L
      September 6, 2013 | 1:20 am

      Mahadsanid walaal.

  6. fadima cady
    September 6, 2013 | 1:25 pm

    A/S/C/L/KUM MASHAALHA WALALO WAD MAHAD SANTAHIIN SAD WALALIHIINA UGU FA,IDAYSEEN WAXYABO BADAN AAN IDINKA BARTY ALAHA ALLAAH AJAR HA,IDINKA SIIYO W/C/SLAAN

    • A&L
      September 6, 2013 | 10:42 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Aad iyo aad ayaa ugu mahadsan tahay faallada fiican iyo ducada. Ilaahay qayr ha ku siiyo adigana.

  7. Umu samiya&rihana
    September 15, 2013 | 10:49 am

    Masha’allah” waad mahadsantihiin ilahay Xasanaad
    Badan ha iidiin siiyo

    • A&L
      September 15, 2013 | 9:10 pm

      Aamiin walaal. Adigana xasanaad badan iyo qayr badan Ilaahay ha ku siiyo.

  8. W. Ahmed
    November 30, 2013 | 7:54 pm

    This looks wonderful masha’Allah, I want to try making it tomorrow insha’Allah. Thank you so much for sharing. I use your recipes very often and have learnt a lot from you, jazakumullahu khairan.
    I hope you don’t mind my making a request/proposing a suggestion – if possible, it would be wonderful if you could include the overall cooking (and perhaps) prep time of your recipes? Your website is one of my favourites. I wish you all the best.

    • A&L
      December 2, 2013 | 9:33 pm

      Thank you so much for your nice comment. We are happy you like the website and that you found it helpful. Thank you for your suggestion. The cook and prep time are some of the things we hope to add to the website. Stay blessed!

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About (Annaga)
Qui Sommes Nous نبذة عنا

We are a husband and wife team and we live in Canada. In a world full of food complications, we make cooking very simple. Our recipe videos will make your cooking easy, relaxed and enjoyable. We bring you the foods we love from Somalia and from around the world.