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.
2poundsItalian eggplantabout 4 medium or 2 large eggplants
¼teaspoonsmoked paprikaplus extra for garnish
⅓cupextra-virgin olive oil
2Tablespoonschopped fresh parsleyplus extra for garnish
Prepare grill for medium-high heat. Grill eggplant, turning occasionally, until skin is charred and flesh is softened, 25-45 minutes depending on the size of your eggplants.
Place in a large stockpot or large bowl and cover, allow to cool for about 10 minutes.
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 prepare in the oven:
Preheat oven to 450-degrees. Halve eggplants and bake, cut side down, for 35-40 minutes, until flesh is softened. Let cool slightly before proceeding to step 3 above.