Grilled baba ganoush

Votes: 2

Time: 40 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 169, total fat 10 G., saturated fats 1 G., proteins 4 G., carbohydrates 18 G., fiber 6 G., cholesterol 0 mg, sodium 431 mg, sugar 6 G.

Baba ganoush is a classic Levantine appetizer made with eggplant and tahini, a sesame paste that's also popular in the Middle East. Different versions of baba ganoush may also include yogurt (usually to soften the garlic flavor), and many recipes vary in the way the eggplant is prepared. This recipe grills it on an outdoor grill, omitting the yogurt to enjoy the delicious smoky notes and rich, spicy flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tbsp olive oil + extra for greasing the grill grate
900 g eggplants (about 4 pcs.)
1/4 cup tahini
3 tablespoons lemon juice (from about 1 lemon)
3 cloves garlic, crushed
Sumac, for sprinkling (optional)
Fresh pita, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggplants, lemon juice, tahini, sumac, pita chips

Cooking the dish according to the recipe:

Preheat grill to medium-high heat and brush grates with olive oil.
Pierce each eggplant 5-6 times to prevent bursting and ensure the inside is completely cooked. Place on the grill and cook, turning every 5 minutes until the eggplants are evenly charred on all sides, until the flesh is very tender when pierced with the tip of a knife, 25-35 minutes (see note). Transfer the eggplants to a cutting board and let cool for 5 minutes.

Peel each eggplant under cold running water, then return it to the cutting board. Finely chop the flesh and transfer to a large bowl. Add the tahini, lemon juice, garlic, and 1 teaspoon of salt and mix thoroughly. Taste and add more salt if needed.
Transfer the baba ganoush to a serving bowl and make indentations with a spoon. Drizzle with 2 tablespoons of olive oil and sprinkle with sumac, if using. Serve with pita bread. Babaganoush can be stored in a tightly sealed container in the refrigerator for up to 4 days..

Note

Roasting eggplant requires time and patience. It's best to grill it over an open flame, allowing the eggplant to cook over the flames.

Author of the recipe - Shadi Hasanzadenemati is a food writer and recipe developer who runs the blog Unicorns in the Kitchen.

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