Baba Ghanoush, Charcoal-Grill Method

(2 votes)

2 pounds eggplant (about 2 large globe eggplants, 5 medium Italian eggplants, or 12 medium Japanese eggplants), each eggplant poked uniformly over entire surface with fork to prevent it from bursting
1 tablespoon juice
1 small clove garlic, minced
2 tablespoons tahini paste
salt and ground black pepper
1 tablespoon extra-virgin olive oil, plus extra for serving
2 teaspoons chopped fresh parsley leaves

Ignite about 6 quarts (1 large chimney, or 2 1/2 pounds) hardwood charcoal and burn until completely covered with thin coating of light gray ash, 20 to 30 minutes. Spread coals evenly over grill bottom, then spread additional 6 quarts unlit charcoal over lit coals. Position grill rack and heat until very hot, about 20 minutes.

Grill eggplants until skins darken and wrinkle on all sides and eggplants are uniformly soft when pressed with tongs, about 25 minutes for large globe eggplants, 20 minutes for Italian eggplants, and 15 minutes for Japanese eggplants, turning every 5 minutes and reversing direction of eggplants on grill with each turn. Transfer eggplants to rimmed baking sheet and cool 5 minutes.

Set small colander over bowl or in sink. Trim top and bottom off each eggplant. Slit eggplants lengthwise and use spoon to scoop hot pulp from skins and place pulp in colander (you should have about 2 cups packed pulp); discard skins. Let pulp drain 3 minutes.

Transfer pulp to workbowl of food processor fitted with steel blade. Add lemon juice, garlic, tahini, 1/4 teaspoon salt, and 1/4 teaspoon pepper; process until mixture has coarse, choppy texture, about eight 1-second pulses. Adjust seasoning with salt and pepper; transfer to serving bowl, cover with plastic wrap flush with surface of dip, and refrigerate 45 to 60 minutes. To serve, use spoon to make trough in center of dip and spoon olive oil into it; sprinkle with parsley and serve.

Variations:
Baba Ghanoush, Gas-Grill Method
Turn all burners on gas grill to high, close lid, and heat grill until hot, 10 to 15 minutes. Follow recipe for Baba Ghanoush, Charcoal-Grill Method, from step 2.

Baba Ghanoush, Oven Method
Adjust oven rack to middle position and heat oven to 500 degrees. Line rimmed baking sheet with foil, set eggplants on baking sheet, and roast, turning every 15 minutes, until eggplants are uniformly soft when pressed with tongs, about 60 minutes for large globe eggplants, 50 minutes for Italian eggplants, and 40 minutes for Japanese eggplants. Cool eggplants on baking sheet 5 minutes, then follow recipe for Baba Ghanoush, Charcoal-Grill Method, from step 3.

Baba Ghanoush with Sautéed Onion
Sautéed onion gives the baba ghanoush a sweet, rich flavor.

Heat 1 tablespoon extra-virgin olive oil in small skillet over low heat until shimmering; add 1 small onion, chopped fine, and cook, stirring occasionally, until edges are golden brown, about 10 minutes. Follow recipe for Baba Ghanoush, Charcoal-Grill, Gas-Grill, or Oven Method, stirring onion into dip after processing.

Makes about 2 cups



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