GRILLED BABA GANOUSH

Serves: 8

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GRILLED BABA GANOUSH

Ready in: 30 MinTotal time: 30 Min

When buying eggplant, select those with shiny, unbruised skins. I like to serve the eggplant dip warm with Pita bread, olives, tomato wedges, and cucumber slices.

Ingredients

• 2 pounds eggplant (about 2 large globe eggplants, 5 medium Italian eggplants, or 12 medium Japanese eggplants), each eggplant poked uniformly over the entire surface with a fork to prevent it from bursting
• 1 tablespoon good quality olive oil
• 1 tablespoon fresh lemon juice
• 1 small garlic clove or roasted garlic clove, minced
• 2 tablespoons tahini paste
• Salt and freshly ground pepper
• 2 teaspoons freshly chopped parsley

Instructions

1. Fire up your BBQ to high heat. Once the grill is hot, set the eggplants on the grill rack. Grill until the skins darken and wrinkle on all sides and the eggplants are uniformly soft when pressed with tongs, about 20 minutes for large globe eggplants, 15 minutes for Italian eggplants, and 10 minutes for Japanese eggplants, turning every 5 minutes. Transfer the eggplants to a rimmed baking sheet and cool for 5 minutes.
2. Set a small colander over a bowl. Trim the top and bottom off each eggplant. Slit the eggplants lengthwise and use a spoon to scoop the hot pulp from the skins. Place the pulp in the colander (you should have about 2 cups packed pulp); discard the skins. Let the pulp drain for 5 minutes.
3. Transfer the pulp to the bowl of your food processor. Add the lemon juice, garlic, tahini, salt and pepper; process until the mixture has coarse, choppy texture, about eight 1-second pulses. Garnish with chopped parsley and serve warm or cold.

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