| |
Barbecue, Meditteranean | |
| 2 tablespoons olive oil, plus more for the grill grates 2 pounds eggplant (about 4) 1/4 cup tahini 3 tablespoons lemon juice (from about 1 lemon) 3 cloves garlic, minced Kosher salt Sumac, for sprinkling, optional Fresh pita, for serving | |
| 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. Cook’s Note | |
| Charring eggplant takes time and patience. You will get the best results when grilling over an uncovered open flame--you want to see flames while the eggplants cook. | |
Unrated | |
Sort