Grilled Eggplant Baba Ganoush
⏳ Time
1 hour 10 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
Grilled Eggplant Baba Ganoush
Ingredients
- Olive Oil - to taste
- Eggplants - 31.7 oz
- Lemon Juice - 0 fl oz
- Tahini - 0 oz
- Minced garlic - 0 oz
- Coarse Salt - to taste
- Ground Black Pepper - to taste
- Za'atar - a pinch
- Sumac - to taste
- Aleppo pepper - to taste
- Pita bread - to taste
Step by Step guide
Step 1
Preheat the grill to medium heat. Lightly oil the grill grate. Grill the eggplants for 25-35 minutes, turning occasionally, until soft and lightly charred on the skin. You can also roast the eggplants in the coals after grilling something else.
Step 2
Wait until the coals are completely covered with ash and there are no black spots left. Shake the grill to remove excess ash from the coals, then spread the coals and place them around the eggplants. Let them cool slightly.
Step 3
Cut the eggplant in half and scoop out the flesh with a spoon. Transfer the flesh to a colander and let it drain for at least 15 minutes, but no more than 1 hour; discard the liquid that has drained.
Step 4
Blend the eggplant with lemon juice, tahini, and garlic until smooth; season with salt and pepper.
Step 5
Drizzle the baba ganoush with olive oil. Serve with flatbreads or pita.
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