Spicy Baba Ganoush on the Grill
Category: Grill recipes / Sauces recipes
Ingredients
- 2 large eggplant
- 3 tablespoons tahini
- 3 tablespoons lemon juice
- 1 tablespoon za'atar seasoning
- 1 teaspoon crushed red pepper, or more to taste
- 1 teaspoon salt
- ½ teaspoon smoked paprika
- 3 cloves garlic, minced
- ¼ cup extra virgin olive oil
- 2 tablespoons chopped fresh parsley, or more to taste
Directions
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Preheat an outdoor grill for medium-high heat and lightly oil the grate. Using a fork, poke holes in the eggplant so steam will be able to release during cooking.
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Place eggplant on the preheated grill. Grill until skins are charred, about 30 minutes, turning occasionally. Transfer to a baking pan, cover, and let steam for 10 minutes.
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Using your hands, carefully remove the stem and the skin; the skin should be split open and peel off easily. Discard the skin and place flesh in a colander; let drain for 20 minutes. Press out any remaining moisture with paper towels.
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Place eggplant in a food processor. Add tahini, lemon juice, za'atar, crushed red pepper, salt, paprika, and garlic. Pulse until smooth. Add olive oil and parsley; pulse until oil is incorporated. Garnish with additional crushed red pepper flakes and parsley if desired.