Grilled Baba Ganoush
Description
This grilled baba ganoush recipe gives eggplant a smoky flavor and is enhanced with paprika, cumin, lemon, and parsley for a delicious, wholesome dip.
Ingredients
•
2 large eggplant
•
3 tablespoons tahini
•
3 tablespoons lemon juice
•
3 cloves garlic, minced
•
2 teaspoons salt
•
3/4 teaspoon smoked paprika
•
1/2 teaspoon cumin
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1/4 cup extra virgin olive oil
•
3 tablespoons chopped fresh parsley
Directions
1
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Poke holes into eggplant with a fork for steam to escape while grilling.
2
Cook eggplant on the preheated grill until skins are charred, flipping occasionally, about 30 minutes. Transfer to a baking pan, cover, and steam for 10 minutes.
3
Carefully remove and discard stems and skin. Transfer flesh to a colander; drain for 20 minutes. Press out any remaining moisture with paper towels.
4
Place eggplant in the bowl of a food processor. Add tahini, lemon juice, garlic, salt, smoked paprika, and cumin; pulse until smooth. Add oil and parsley; pulse until incorporated.