The grill’s unique ability to impart rich, smoky flavor gives this Middle Eastern eggplant dip, baba ghanoush, its very special taste. Baba ghanoush makes a tasty appetizer, served with grilled pita bread or chips.
Preparation time: 10 minutes
Grilling time: 15 to 20 minutes
Yield: About 1 1/2 cups
1 large eggplant (about 1 1/2 pounds)
1 large lemon
1 to 2 medium cloves garlic
1/4 cup plus 1 tablespoon tahini
3 tablespoons water
1 tablespoon extra-virgin olive oil, plus extra to brush eggplant
1/2 teaspoon salt, or to taste
Pepper to taste
2 tablespoons chopped flat-leaf parsley
Prepare a medium-hot fire in a charcoal or gas grill.
Cut the eggplant in half lengthwise.
Brush it all over with oil.
Place on a lightly oiled grid, cut-side down.
Grill, covered, for 8 to 10 minutes a side, turning once.
Grill until soft, blackened, and cooked through.
Transfer the eggplant to a colander over the sink, cut-side down, and allow to cool and drain.
When cool enough to handle, remove the charred skin.
Discard any liquid and large clusters of seeds.
Scoop out and reserve the pulp.
Juice the lemon.
Peel and crush the garlic cloves.
In a food processor or blender, add the eggplant pulp, lemon juice, garlic, tahini, water, 1 tablespoon olive oil, salt, and pepper.
Puree into a thick paste.
Turn the dip into a bowl and garnish with parsley.
Cover and let stand at room temperature for 1 hour.
Or you can refrigerate the dip overnight and return it to room temperature before serving.
