Best Grilled Baba Ganoush Recipes

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GRILLED BABA GANOUSH



Grilled Baba Ganoush image

Grilling the eggplant gives this recipe a hint of smokiness that adds to the flavor. Serve with pita chips and mixed veggies if desired.

Provided by Soup Loving Nicole

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 1h10m

Yield 6

Number Of Ingredients 9

2 large eggplant
3 tablespoons tahini
3 tablespoons lemon juice
3 cloves garlic, minced
2 teaspoons salt
¾ teaspoon smoked paprika
½ teaspoon cumin
3 tablespoons chopped fresh parsley
¼ cup extra virgin olive oil

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Using a fork, poke holes in the eggplant so steam will be able to release during cooking.
  • Place eggplant on the preheated grill. Grill until skins are charred, about 30 minutes, turning occasionally. Transfer to a baking pan, cover, and let steam for 10 minutes.
  • Using your hands, carefully remove the stem and the skin; the skin should be split open and peel off easily. Discard the skin and place flesh in a colander; let drain for 20 minutes. Press out any remaining moisture with paper towels.
  • Place eggplant in a food processor. Add tahini, lemon juice, garlic, salt, smoked paprika, and cumin. Pulse until smooth. Add parsley and olive oil and pulse until oil is incorporated.

Nutrition Facts : Calories 189.4 calories, Carbohydrate 16 g, Fat 13.9 g, Fiber 8.6 g, Protein 3.8 g, SaturatedFat 2 g, Sodium 790.1 mg, Sugar 5.6 g

GRILLED BABA GANOUSH



Grilled Baba Ganoush image

Baba ganoush is a classic Levantine eggplant and tahini dip that is beloved throughout the Middle East. The main variations are whether yogurt is included (it's generally added to smooth out the flavor of the garlic) and how the eggplant is cooked. Our version calls for grilling the eggplant and skipping the yogurt to allow the charred smoky flavor to really shine.

Provided by Food Network Kitchen

Time 40m

Yield 4 to 6 servings (about 6 cups)

Number Of Ingredients 8

2 tablespoons olive oil, plus more for the grill grates
2 pounds eggplant (about 4)
1/4 cup tahini
3 tablespoons lemon juice (from about 1 lemon)
3 cloves garlic, minced
Kosher salt
Sumac, for sprinkling, optional
Fresh pita, for serving

Steps:

  • Preheat a grill to medium high and brush the grates with olive oil.
  • Pierce each eggplant all over 5 to 6 times to prevent splitting and help the interior cook all the way through. Place on the grill and cook, turning them every 5 minutes to make sure they're charred equally on all sides, until the flesh is very soft when pierced with the tip of a paring knife, 25 to 35 minutes (see Cook's Note). Transfer to a cutting board and let cool for 5 minutes.
  • Peel each eggplant under cold running water, then return it to the cutting board. Finely chop the flesh and transfer it to a large bowl. Add the tahini, lemon juice, garlic and 1 teaspoon salt and mix well. Taste and add more salt, if needed.
  • Transfer the baba ganoush to a serving bowl and make divots in it using a spoon. Drizzle with the 2 tablespoons olive oil and sprinkle some sumac on top if using. Serve with pita. The baba ganoush will keep in an airtight container in the refrigerator for up to 4 days.

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