Ingredients
The following ingredients have 4 Servings
- 3 medium eggplants (about 2 pound total)
- 3 medium cloves of garlic
- 2 Tablespoons lemon juice (more if desired)
- 3 Tablespoons tahini (sesame paste)
- 1/3 cup extra-virgin olive oil (more for serving)
- 1 teaspoon smoked paprika
- 1/4 cup chopped flat-leaf parsley leaves
- Kosher salt
Instruction
- Preheat gas or charcoal grill to medium heat and place eggplants directly over heat source. Our heat is between 350-400 F. Cook, turning occasionally with tongs, until tender and charred on all sides, between 30 to 40 minutes.
- The eggplants should be very tender. Test the eggplants by sticking a skewer near the stem and bottom ends. If the skewer meets resistance, continue cooking.
- When it's done wrap the eggplants in foil and crimp the top to seal. Let the eggplants rest for 15 minutes.
- Open the foil package, using a sharp knife slit open the eggplants and with a large spoon scoop out the soft flesh and transfer to a strainer set in a large bowl. Pick out any bits of skin and blackened flesh.
- Transfer eggplant to a salad spinner, and put the meat evenly around the bowl. Crank the spinner gently until all the excess moisture is extracted.
- Put the eggplant in a food processor and add garlic, lemon juice and pulse until it is smooth and creamy. Add the tahini and pulse again until it's combined. With the processor turned-on, slowly add the olive oil in a thin steady stream. The mixture will be pale and creamy. By hand, stir in parsley, smoked paprika, and salt. Taste to see if you'd like additional salt and lemon juice.
- Put the baba ghanoush into a serving bowl, drizzle with olive oil, and serve with warm flatbread or vegetables (do the flatbread -- it's fantastic).
- Baba ghanoush can be stored in an airtight container in the fridge for up to four days. Let the eggplant dip warm to room temperature before serving.
