Grilled Eggplant Baba Ganoush
The eggplant can be grilled several days in advance of preparing the rest of the dip. It’s a great use for leftover grilled eggplant, not that I ever seem to have any.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
- 1 large eggplant cut into ¼-inch thick slices
- Olive oil
- ½ cup tahini
- ½ cup lemon juice
- 1 garlic clove
- Finely chopped parsley for garnish
Fire up your charcoal grill or set an indoor grill pan over a high flame.
Brush the eggplant slices on both sides with olive oil and season with salt.
Grill the eggplant on both sides until the flesh is charred and very soft, about 3 minutes per side, depending on how hot your grill is. Remove the eggplant to a plate to cool.
In a small food processor, puree the tahini, lemon juice, garlic, and ½ teaspoon of salt. Roughly chop the eggplant and add it to the processor. Pulse until the eggplant is coarsely chopped. I like my baba a little bit on the smoother side, so feel free to puree completely if you like, and add a glug of olive oil if the mixture is too thick. Taste for seasoning.
Spoon the baba into a bowl and garnish with fresh parsley and a drizzle of olive oil, and serve alongside crackers or pita chips.