Grill-Smoked Baba Ghanoush
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Yield
Serves 12 (serving size: about 1/4 cup)
This classic Middle Eastern eggplant dip is known for its smoky flavor and creamy texture. The smoke here comes from four components: charred eggplant, green onions, garlic, and a dash of smoked paprika. To grill the garlic, pull the cloves off in a clump from the bulb so the bundle won’t fall through the grates. Don’t worry if the clump contains more than 4 cloves—you’ll surely find a use for the roasty-toasty extras. Serve with pita bread wedges, pita chips, or crudités.
Ingredients
- 4 medium eggplants (about 3 lb.)
- 3 green onions, trimmed
- 4 unpeeled garlic cloves, removed from head in a bundle
- 1/4 cup fresh lemon juice
- 3 tablespoons tahini (sesame seed paste)
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon black pepper
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon smoked paprika
- 1/4 cup chopped fresh flat-leaf parsley
Nutritional Information
- Calories 98
- Fat 6.9g
- Satfat 1g
- Monofat 4.4g
- Polyfat 1.4g
- Protein 2g
- Carbohydrate 9g
- Fiber 4g
- Cholesterol 0.0mg
- Iron 1mg
- Sodium 246mg
- Calcium 25mg
- Sugars 4g
- Est. added sugars g
How to Make It
Step 1
Preheat a gas grill to medium-high (about 450°F) on one side, or push hot coals to one side of a charcoal grill. Place eggplants, green onions, and garlic on grate over hot side of grill. Grill onions 3 minutes or until well marked and just tender, turning occasionally. Remove from grill; chop into 1/2-inch pieces. Grill garlic 4 minutes or until mostly blackened, turning occasionally. Remove from grill; cool 10 minutes. Peel. Grill eggplants over direct heat 10 minutes or until skin is well charred, turning occasionally; move to cool side of grill. Cover grill; cook eggplant 20 minutes or until completely tender. Cool 10 minutes.
Step 2
Remove eggplant skin and scoop flesh into a medium saucepan; discard skin. Place pan over medium heat; cook eggplant 10 minutes or until liquid has evaporated, stirring occasionally. Place eggplant and garlic in a food processor or blender. Add juice, tahini, salt, and pepper; process until smooth. With processor on, slowly add oil; process until well blended and creamy. Place eggplant mixture in a serving bowl. Top with, or stir in, chopped green onions. Sprinkle with paprika and parsley.
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