Spicy Baba Ganoush on the Grill
Description
This grilled eggplant has a smoky flavor that pairs nicely with red pepper flakes and za-atar seasoning in this baba ganoush recipe. Serve with pita chips and raw veggies.
Ingredients
•
2 large eggplant
•
3 tablespoons tahini
•
3 tablespoons lemon juice
•
1 tablespoon za'atar seasoning
•
1 teaspoon crushed red pepper, or more to taste
•
1 teaspoon salt
•
1/2 teaspoon smoked paprika
•
3 cloves garlic, minced
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1/4 cup extra virgin olive oil
•
2 tablespoons chopped fresh parsley, or more to taste
Directions
1
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Using a fork, poke holes in the eggplant so steam will be able to release during cooking.
2
Place eggplant on the preheated grill. Grill until skins are charred, about 30 minutes, turning occasionally. Transfer to a baking pan, cover, and let steam for 10 minutes.
3
Using your hands, carefully remove the stem and the skin; the skin should be split open and peel off easily. Discard the skin and place flesh in a colander; let drain for 20 minutes. Press out any remaining moisture with paper towels.
4
Place eggplant in a food processor. Add tahini, lemon juice, za'atar, crushed red pepper, salt, paprika, and garlic. Pulse until smooth. Add olive oil and parsley; pulse until oil is incorporated. Garnish with additional crushed red pepper flakes and parsley if desired.