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.
Prepare grill for medium-high heat. Grill whole eggplant, turning occasionally, until skin is charred and flesh is softened, 25-45 minutes depending on the size of your eggplants.
Place the grilled eggplant in a large stockpot or large bowl and cover, allow to cool for about 10 minutes. This helps continue to steam the eggplants as they cool.
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.
To roast the eggplant:
Preheat oven to 450-degrees. Halve eggplants place on a baking sheet. Bake cut side down, for 35-40 minutes, until flesh is softened.
Allow to rest, until cool enough to handle.
Scoop the eggplant flesh into a colander set over a bowl, and let drain at least 10 minutes; discard liquid.
Proceed to step 4 above.
Notes
Store leftovers in an airtight container the refrigerator for up to four days.