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| Chef John's Baba Ghanoush |
"No matter what you're grilling this summer, chances are good you're going to have more hot coals than food to cook on it, which makes baba ghanoush the perfect post-barbecue recipe. This is a wonderfully savory yet refreshing vegetable dip."
Ingredients :
- 4 large Italian eggplants
- 2 cloves crushed garlic
- 2 teaspoons kosher salt, or to taste
- 1 lemon, juiced, or more to taste
- 3 tablespoons tahini, or more to taste
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons plain Greek yogurt
- 1 pinch cayenne pepper, or to taste
- 1 leaf fresh mint, minced (optional)
- 2 tablespoons chopped fresh Italian parsley
Instructions :
| Prep : 30M | Cook : 12M | Ready in : 4H5M |
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- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Prick the surface of the skin of eggplants several times with the tip of a knife.
- Place eggplants directly on grill. Turn frequently with tongs while skin chars. Cook until eggplants have collapsed and are very soft, 25 to 30 minutes. Transfer to a bowl and cover tightly with aluminum foil and allow to cool, about 15 minutes.
- When eggplants are cool enough to handle, split them in half and scrape flesh into a colander placed over a bowl. Drain 5 or 10 minutes.
- Transfer eggplant to mixing bowl. Add crushed garlic and salt; mash until creamy but with a little texture, about 5 minutes. Whisk in lemon juice, tahini, olive oil, and cayenne pepper. Stir in yogurt.
- Cover bowl with plastic wrap and refrigerate until completely chilled, 3 or 4 hours. Taste to adjust seasonings. Stir in mint and parsley.
Notes :
- You can cook the eggplant any way you want, but charcoal is my favorite. Next best would be cooked over a gas burner, but that can really mess up your stove, so I guess the real next best is baked at 400 F. until they collapse, and get very soft.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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