BABA GANOUSH

Susan Din

By
@spatdi

Smokey eggplant and tahini dip that is delicious with warm pita, pita chips or tortilla chips! Cook the eggplant on a gas burner or outdoor grill for the best smokey flavor, but it can be prepared in the oven.


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Rating:

Comments:

Serves:

6-8 as an appetizer

Prep:

20 Min

Cook:

20 Min

Method:

Grill

Ingredients

3 medium
eggplant
1/2 c
tahini paste(sesame)
3-4 Tbsp
lemon juice, fresh
1 large
garlic, grated-on a microplane is best
1 1/2 tsp
salt
2-3 Tbsp
olive oil, extra virgin
2-3 Tbsp
italian parsley

Directions Step-By-Step

1
Roast/Char eggplants over a gas burner, grill or broiler. Turn it slowly over all sides until all skin is blackened and eggplant deflates and softens.

I do mine on my biggest gas burner, turning 1/8 turn (using large tongs) every 2-3 minutes. I like mine quite smokey tasting, so I let it get well charred-this takes around 10-15 minutes.
2
When eggplant are just cool enough to handle, carefully peel all the charred skin off.

Place the innard eggplant in a medium bowl.

Mash eggplant as desired. I sometimes use a stick blender to break it down.
3
Stir in the tahini, lemon juice, salt, olive oil, and parsley.

Give this a dusting of smoked paprika and a drizzle of olive oil for a decorative finish!

Serve with pita bread, pita chips, greek flat bread, or crudite.

About this Recipe