Grilled Baba Ganoush

This delicious eggplant dip is made smoky and delicious by charring the eggplants on your Twin Eagles grill! Serve the dip warm with Pita bread, olives, tomato wedges, and cucumber slices.

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Grilled Baba Ganoush

Yields: Serves 4

Ingredients:

  • 2 pounds eggplant (about 2 large globe eggplants or 5 medium Italian eggplants or 12 medium Japanese eggplants)
  • 2 tablespoons fresh lemon juice
  • 1 small garlic clove or roasted garlic clove, minced
  • 2 tablespoons tahini paste
  • 1 teaspoon ground cumin
  • 1 tablespoon good quality olive oil
  • 2 teaspoons freshly chopped parsley
  • Salt and freshly ground pepper

Directions:

  1. Fire up your Twin Eagles grill to high heat. Using a fork, poke each eggplant all over to prevent it from bursting on the grill. Once the grill is hot, set the eggplants on the grates. Grill until the skins darken and wrinkle on all sides and the eggplants are soft when pressed with tongs, about 20 minutes for large globe eggplants, 15 minutes for Italian eggplants, and 10 minutes for Japenese eggplants, turning often. Transfer the eggplants to a baking sheet and let cool for 5 minutes. 
  2. Set a small colander over a bowl. Trim the top and bottom of each eggplant. Slit the eggplants lengthwise and use the spoon to scoop the hot pulp from the skins. Place the pulp in the colander (you should have about 2 cups packed pulp), discard the skins. Let the pulp drain for 5 minutes. 
  3. Transfer the pulp to the bowl of your food processor. Add the lemon juice, garlic, tahini, and cumin and season with salt and pepper. Process the mixture until it has a coarse, choppy texture, about eight 1-second pulses. Garnish with chopped parsley and drizzle with olive oil. Serve warm or cold. 

Jamie Gwen is a CIA Grad, Celebrity Chef, Certified Sommelier, Lifestyle Expert and four-time Cookbook Author who can be seen stirring up something delicious on television, on the radio and in print from coast-to-coast. She brings the best to radio with her weekly Syndicated Radio Show heard every Sunday on Radio Stations across the country and in SoCal on Talk Radio 790 KABC. Jamie can be seen on KTLA Channel 5, on HSN and on national television news shows sharing her seasonal lifestyle approach and her passion for food. Her recipes are featured on chefjamie.com and on Microsoft’s worldwide Food & Drink App. Jamie’s most recent cookbook, Co-Authored by Lana Sills and entitled “Good Food For Good Times 2”, is now available as an eBook and has been featured on The Talk, Emeril Live and Martha Stewart.

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