The richest, smokiest, creamiest baba ganoush
Servings 4
Ingredients
- 3 medium Italian eggplants 900g total, pricked all over with a fork
- 2 tbsp 30 ml lemon juice from 1 lemon, plus more as desired
- 3 medium cloves garlic minced
- 3 tbsp 45 ml tahini
- 80 ml extra-virgin olive oil, plus more for serving
- 1/4 cup chopped fresh parsley leaves
- Kosher salt
Instructions
- Preheat a gas or charcoal grill to medium heat and place eggplants directly over heat source. Cook, turning occasionally with tongs, until eggplants are completely tender and well charred on all sides, 30 to 40 minutes. Wrap with foil and let rest 15 minutes.
- Open foil package. Working with one eggplant at a time, use a sharp paring knife to slit each eggplant open lengthwise. Carefully scoop out soft flesh with a large spoon and transfer to a fine-mesh strainer set in a large bowl. Once all eggplant is scooped, pick out any stray bits of skin and blackened flesh and discard.
- Add lemon juice and garlic to eggplant and stir vigorously with a fork until eggplant breaks down into a rough paste, about 1 1/2 minutes.
- Stirring constantly and vigorously, add tahini, followed by the olive oil in a thin, steady stream. The mixture should become pale and creamy.
- Stir in parsley and season to taste with salt, plus more lemon juice if desired.
- Transfer to a serving bowl, drizzle with olive oil, and serve with warm pita bread or vegetables for dipping.
Notes
Original recipe can be found here