BBQ Baba Ganoush
The hot summer days make it nearly impossible to cook indoors. So, when two very large eggplants came my way, the grill seemed like the perfect place to roast them up for some creamy and delicious Baba Ganoush.
adapted from David Lebovitz
- 2 large eggplants
- 1/2 cup of tahini
- 2 or 3 large cloves of garlic
- juice of one and a half limes
- salt to taste
- 1/8 tsp of cumin
- 1/4 tsp of pepper flakes (less if you don’t like spice)
- handful of parsley (roughly chopped)
Cooking eggplant on the grill is basically the same as doing it on the stove and oven. Before you begin poke some holes into the eggplant. Then to add some smokey flavour to your eggplants, set them over the flame for 5 minutes or so (turning every now and then), until the skin begins to char slightly. Then set them away from the flame, and let the roast for 20 to 30 minutes until they are completely soft. This will depend on the size of your eggplant. Once the eggplant is cooked, let it cool and then scrape the flesh out of the skin.
In a blender or food processor mix the eggplant, tahini, garlic and lemon juice and olive oil. Scrape everything into a bowl and add the roughly chopped parsley and mix in by hand. Let the Baba Ganoush chill for a couple hours before serving. This can be served with a variety of things, but my current favourite are the ever so abundant cherry tomatoes.