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Grilled Baba Ghanoush

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Level: Easy

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Description

This version of the Middle Eastern smoky eggplant dip is made with grilled baby eggplants.

Ingredients

  • 1-¾ pound Baby, Or Small Eggplant
  • 1 clove Small Clove Garlic, Or To Taste
  • 1 teaspoon Coarse Sea Salt
  • 2 Tablespoons Freshly Squeezed Lemon Juice
  • ¼ cups Tahini
  • 1 Tablespoon Olive Oil
  • 2 Tablespoons Minced Fresh Parsley
  • 4 whole 6" Pita Breads, Cut Into Triangles

Preparation

Heat a grill on high. Brush the grates lightly with oil, to prevent sticking. Pierce the eggplants with a fork and place directly onto the grill grates. Let them cook, turning occasionally, until completely blackened and the inside is very soft, about 10-15 minutes, depending on the size of the eggplants you are using.
Remove from the grill and set aside to cool completely.

When cooled, cut a slit down the side of each eggplant and scrape the flesh out into the bowl of a food processor. Pulse a couple of times. Using a mortar and pestle, crush the garlic and salt together to form a paste. Add the lemon juice and tahini and mash it in with the paste. Add the mixture into the food processor with the eggplant and pulse a couple more times or until blended. If possible, let the baba ghanoush sit for a few hours before serving. This gives all the flavors a chance to intensify. Garnish with a drizzle of extra-virgin olive oil and a sprinkle of minced parsley. Serve with some toasted pita bread triangles.

8 Comments

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theranchkitchen on 3.15.2011

Fantastic….one of my favorites. I lived overseas in the Middle East as a child and eggplant has always been a favorite of mine. Thanks for sharing.

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whatlifedishesout on 8.17.2010

I just tried this and FINALLY success! A GREAT RECIPE! I think that maybe the mistake I’d been making before is that I tried to make it while the eggplant was still hot and I ended up with too thin of a dip. This time, I asked my hubby to grill the eggplant a couple days ago and ended up sticking it in the fridge until I had time to make it today and it was the perfect consistency! Thanks for posting this recipe and giving me the incentive to try this again!! :-)

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tjl1970 on 8.14.2010

In my recipe box – thanks! Eggplant is in season now (Aug) so this is a great time to post.

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suep on 8.13.2010

As luck would have it, I got 3 eggplants from my CSA last week…time for baba ghanoush!

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whatlifedishesout on 8.13.2010

I can never get mine to taste as good as the Restaurant’s versions…but I’m gonna try again with your recipe! I happen to have a couple eggplants I just picked from the garden just waiting to be turned into something good!

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