Grill Roasted Baba Ghanoush

Grilled Eggplant

And if you can’t decide which team is right? How about a white dip?

1-2 eggplants – totaling 2 lbs
4 cloves of garlic – with skin still on
Juice from one lemon
2 tbs tahini (sesame seed paste)
Chopped parsley
1/4 cup Extra Virgin Olive Oil (2 tbs olive oil to slather eggplant, plus 2 more to put in recipe)
Salt to taste

Cut top and bottom from eggplant, and cut in half. Slather cut side of eggplant with olive oil. Place cut side down on a grill over medium low heat. Cook until eggplant is relatively soft, and skin starts to peel away from the flesh. Remove and let cool for 5 to 10 minutes.

While the eggplant is cooking, place the cloves of garlic on the coolest part of your grill and cook until tender. Remove and let cool, then remove skin.

Tailgate version:
Scoop flesh of eggplant into a large bowl and combine with garlic. Mash with a fork until relatively pureed. Add tahini, lemon and olive oil and mix well to combine. Add salt to taste.

Home version:
Combine eggplant, garlic, lemon juice, tahini and 2 tbs olive oil in a food processor, puree on pulse 8-9 times, until smooth. Add salt to taste.

All version:
Sprinkle with minced parsley and serve with pita chips.

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