Grilled Baba Ghanoush
Recipe GLPRf44785d89bdb6d
A smoky, creamy Middle Eastern eggplant dip made by grilling whole eggplants until charred and tender, then blending with tahini, lemon juice, and garlic. The homemade tahini is prepared by toasting sesame seeds and grinding them with olive oil to create a rich, nutty base. Perfect as an appetizer or side dish, served with a drizzle of olive oil and fresh parsley.
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Ingredients
2 pounds large eggplants (about 2), each poked all over with a fork
2 cups sesame seeds
1/2 cup olive oil, divided
1 small clove garlic, minced
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil for serving
2 teaspoons chopped fresh parsley
Kosher salt to taste
Freshly ground black pepper to taste
Directions
Make the tahini: Toast the sesame seeds in a dry skillet over medium heat, stirring frequently, until lightly golden and fragrant, about 5-7 minutes. Transfer to a food processor and blend until finely ground into a powder, about 3 minutes. Slowly drizzle in 1/4 cup of the olive oil while processing until the mixture becomes a smooth, creamy paste, about 5-10 minutes longer. Set aside.
Preheat your grill to medium-high heat (around 400°F). Lightly brush the prepared eggplants with the remaining 1/4 cup of olive oil on all sides.
Place the eggplants on the grill grates and grill, turning occasionally, until the skin is completely blackened and charred on all sides and the flesh is very soft when pierced with a fork, about 30-40 minutes total.
Remove the eggplants from the grill and let them cool until they can be handled comfortably, about 10-15 minutes. Cut each eggplant in half lengthwise and scoop out the soft flesh, discarding the charred skin.
Transfer the roasted eggplant flesh to a food processor along with 2-3 tablespoons of the prepared tahini, the minced garlic, lemon juice, salt, and black pepper.
Blend until smooth and creamy, scraping down the sides as needed, about 2-3 minutes. Taste and adjust seasoning with additional salt, pepper, lemon juice, or tahini as desired.
Transfer the baba ghanoush to a serving platter, create a shallow well in the center with the back of a spoon, and drizzle with the 1 tablespoon of extra-virgin olive oil for serving.
Garnish with fresh chopped parsley and serve at room temperature or slightly chilled.
