Grilled Baba Ghanouj
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Grilled Baba Ghanouj
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Category
Grilling, Appetizers, Healthy, Sicilian Lemon balsamic, Tuscan Herb olive oil, Grilling Rub spice blend
Cuisine
Mediterranean
Grilled Baba Ghanouj
Ingredients
- 2 pounds eggplant, preferably small eggplants
- 2 tablespoons lemon juice (more to taste)
-
2 tablespoons Sicilian Lemon white balsamic vinegar
- ¼ cup sesame tahini, stirred if oil has separated out
- 1 to 2 tablespoons plain yogurt, as needed
- 2 garlic cloves, roughly chopped
-
1 teaspoon Grilling Rub spice blend
- Salt to taste
-
Tuscan Herb olive oil
- Chopped flat-leaf parsley
Directions
- Prepare a hot gas or charcoal grill. Pierce the eggplants in several places with a fork or the tip of a knife, and place over the hot coals. Grill, turning regularly, until soft and blackened all over. If you don’t have a grill but do have a gas stove, heat the oven to 425 degrees. Cover the top of your stove under the burner grates with foil to facilitate cleaning. Turn on your oven fan (so the smoke alarm won’t go off), and roast the eggplants directly over the flame, turning often until charred and softened. Small, thin eggplants will cook through this way, but larger eggplants must be finished in the oven. Wrap in foil, and place in the hot oven for 20 minutes until thoroughly softened. You can also roast the eggplant under a broiler until charred and softened. The flavor of the baba ganoush will not be as smoky.
- Place the eggplant in a colander in the sink, and allow to cool and drain. Peel and discard the black skins, cut off the stems, and let the eggplants sit in the colander to drain for another 15 to 30 minutes.
- Purée the eggplant in a food processor fitted with the steel blade. Add the lemon juice, balsamic, yogurt, tahini, Grilling Rub, and fresh garlic. Add to the food processor, and blend with the eggplant. Add salt to taste.
- Mound the purée in a bowl or on a platter, and drizzle with olive oil. Sprinkle with parsley. Serve with pita bread.
Recipe Note
Makes about 2 cups