grilled baba ganoush

This Baba Ganoush recipe with grilled eggplant is amazingly smooth and creamy with a delicious smoky flavor. Serve it alongside some fresh pita bread and vegetables for a delicious Mediterranean spread.

Grilled Eggplant Baba Ganoush

Italian eggplant (about 4 medium or 2 large eggplants)

garlic (minced)

Tablespoons tahini

lemon juice

salt (to taste)

cumin

¼ teaspoon smoked paprika (plus extra for garnish)

olive oil

Tablespoons chopped fresh parsley (plus extra for garnish)

Prepare grill for medium-high heat. Grill eggplant, turning occasionally, until skin is charred and flesh is softened, 25-45 minutes depending on the size of your eggplants.

Place in a large stockpot or large bowl and cover, allow to cool for about 10 minutes.

Halve eggplant, scoop flesh into a colander set over a bowl, and let drain at least 10 minutes; discard liquid.

Pulse eggplant along with garlic, tahini and lemon juice, tahini, garlic, cumin and paprika in a food processor or blender; slowly incorporate olive oil and pulse to combine. Add parsley and give a final pulse or two. Season with salt and pepper, to taste.

Sprinkle baba ganoush with additional paprika and parsley and serve with pita bread and chopped vegetables.

Preheat oven to 450-degrees. Halve eggplants and bake, cut side down, for 35-40 minutes, until flesh is softened. Let cool slightly before proceeding to step 3 above.

To prepare in the oven:

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Grilled Eggplant Baba Ganoush

The most viewed grilled baba ganoush recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine