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Baba Ghanoush, Gas-Grill Method
Ingredients
2 pounds
eggplant
1 tablespoon
lemon juice
1 small clove
garlic
2 tablespoons
tahini
1/4 teaspoon
table salt
1/4 teaspoon
black pepper
1 tablespoon
extra-virgin olive oil
2 teaspoons
chopped fresh parsley
Instructions
STEP 1
Turn all burners on gas grill to high, close lid, and heat grill until hot, 10 to 15 minutes.
STEP 2
Set eggplants on grill rack. Grill until skins darken and wrinkle on all sides, about 25 minutes for large globe eggplants, 20 for Italian, and 15 for Japanese, turning every 5 minutes. Cool 5 minutes.
STEP 3
Set small colander over bowl or in sink. Trim top and bottom off each eggplant. Slit lengthwise and scoop hot pulp into colander; let drain 3 minutes.
STEP 4
Transfer pulp to food processor. Add lemon juice, oil, garlic, tahini, salt, and pepper; process until coarse, about eight 1-second pulses. Adjust seasoning, cover, refrigerate 45 to 60 minutes. To serve, drizzle with olive oil, sprinkle with parsley.
Nutrition Facts
(per serving)
Calories:
534 calories
Servings:
8 servings
Carbohydrates:
62 g
Fat:
31 g
Fiber:
30 g
Protein:
14 g
Sugar:
33 g
Meal Effort
Preparation:
30 minutes
Cook:
35 minutes
Total:
1 hrs 5 mins