Grilled Eggplant Baba Ghanoush

Directions

  1. Prepare a grill for medium-high heat; lightly oil grate. Grill eggplant, turning occasionally, until skin is charred and flesh is fork-tender, 25–35 minutes. (Alternatively, you can tuck vegetables into coals left over from grilling something else. Wait until charcoal is completely covered with ash and no black spots remain. Shake grill to knock excess ash off coal, then rake them around and pile them up around vegetables.) Let cool slightly.
  2. Halve eggplant, scoop flesh into a colander set over a bowl, and let drain at least 15 minutes and up to 1 hour; discard liquid.
  3. Pulse eggplant along with lemon juice, tahini, and garlic in a food processor until smooth; season with salt and pepper.
  4. Drizzle baba ghanoush with oil and top as desired. Serve with flatbreads or pita bread.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.