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Baba Ghanoush

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Makes 6 to 8 servings 1x

Time About 1 hour, largely unattended

Units Scale

Ingredients

  • 2 medium- large eggplants (about 2 pounds total), with stems on
  • 1/3 cup tahini
  • 1/4 cup fresh lemon juice
  • 2 large cloves garlic, or to taste, minced
  • Salt and pepper
  • 4 pita breads for serving
  • Good-quality olive oil for drizzling
  • 1/4 cup chopped fresh parsley for garnish

Instructions

  1. Start the coals or heat a gas grill for hot direct cooking. Make sure the grates are clean.
  2. Pierce the eggplants in several places with a thin knife or skewer. Put them on the grill directly over the fire and close the lid. Cook, turning every 10 minutes or so, until the eggplants are blackened on all sides and collapsed, 25 to 30 minutes. Transfer to a bowl.
  3. Whisk the tahini and lemon juice in a small bowl until smooth. Stir in the garlic and sprinkle with salt and pepper.
  4. When the eggplants are cool enough to handle, peel off and discard the burnt skin. Mash the flesh with a fork. Beat in the tahini mixture until the dip is smooth. Taste and adjust the seasoning. (You can make the dip up to 3 days in advance; cover and refrigerate.)
  5. Toast the pita directly over the fire, turning once, until they’re warm and have grill marks, 1 to 2 minutes per side. Cut into wedges. Transfer the baba ghanoush to a shallow serving bowl, drizzle the top with olive oil, sprinkle with the parsley, and serve with the warm pita wedges.

—Recipe from How to Grill Everything