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Smokey Baba Ghanoush

Smokey Baba Ghanoush
Prep Time
5 min
Cook Time
25 min
Yields
2 servings

This amazing Middle Eastern dip is like a hummus made with grilled eggplant that infuses the whole dish with a wonderful smokeyness and rich flavour.

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ingredients

2
lb(s) (900 g) eggplants
1
head garlic
2
Tbsp (30 mL) tahini
1
Tbsp (15 mL) plain yoghurt
¼
tsp (1 mL) ground cumin
½
tsp (2.5 mL) salt
1
Tbsp (15 mL) olive oil
1
tsp (5 mL) smoked salt, optional
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directions

Step 1

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the charcoal grate.

Step 2

Place eggplants and head of garlic either directly in the coals or on a grill (the latter is recommended). Cook until eggplant skins darken and wrinkle on all sides, about 20-25 minutes. Turn eggplants and garlic every 5 minutes. Reverse direction of the eggplants on grill with each turn. Transfer eggplants and garlic to a large bowl and cover with plastic wrap. Steam and cool for 15 minutes or until easily handled.

Step 3

Slit eggplants lengthwise and use spoon to scoop pulp from skins. Place pulp in a food processor bowl. (about 2 cups of pulp); discard skins.

Step 4

Cut the top of the garlic bulb to expose the cloves and squeeze the roasted cloves into the food processor bowl.

Step 5

Add tahini, yoghurt, cumin and salt; puree until mixture is smooth. Adjust seasoning if needed; transfer to serving bowl. Drizzle Baba Ghanoush with olive oil and sprinkle with smoked salt.

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