Grilled Middle Eastern Baba Ghanoush Recipes

GRILLED BABA GANOUSH

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.

GRILLED BABA GANOUSH

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.

GRILLED BABA GHANOUSH WITH GRILLED NAAN

Steps:

• Preheat grill. Brush flesh of the eggplant with olive oil and season with salt and pepper to taste. Grill flesh-side down for 15 to 20 minutes, turn over and grill an additional 15 minutes, or until soft. Let cool slightly and remove the flesh with a large spoon and mince..
• In a large bowl, mix the tahini, garlic, shallot, lemon juice, olive oil, salt, pepper, cayenne, cilantro together until combined. Fold in the eggplant and reseason with salt and pepper and more lemon juice if necessary.
• Brush naan with olive oil on both sides and grill for 1 to 2 minutes on each side. Cut into chunks.

GRILLED MIDDLE EASTERN BABA GHANOUSH

Steps:

• Pierce the eggplants in a few places with a fork, so steam has somewhere to go when you cook them.
• For a smoky flavor that will add depth to the finished dish, grill the eggplants on a very hot, oiled grill pan (or barbecue) until the skins are wrinkled and black, and the eggplants shriveled and soft; turning often. (If you prefer, roast the eggplants in a preheated 400 degree F oven for 30 minutes.)
• When the eggplants are cool enough to handle, split them open and scoop out the flesh, discarding the skin and as many seeds as possible.
• In a food processor, combine the garlic, tahini, lemon juice and parsley; puree until smooth. Add the eggplant flesh; season with cumin, salt, and pepper; pulse several times to make a thick, coarse puree. Pour in the oil and pulse again to incorporate. Taste and adjust seasoning, as needed. Pour into a serving bowl and garnish with chopped pistachios. Serve with pita wedges for dipping.