Middle Eastern Eggplant Puree With Tahini / Baba Ganooj


Serves: 8
Total Calories: 50

Ingredients

2 eggplant, long, slender (about 2 pounds in all)
9 cloves garlic, 8 cut lengthwise in half and 1 minced
2 scallion, both white and green parts, trimmed and finely chopped
3 tablespoons tahini
3 tablespoons olive oil, extra-virgin, or more to taste, plus 1 tablespon for serving
3 tablespoons lemon juice, fresh, or more to taste
salt, to taste
black pepper, freshly ground, to taste
Grilled Pita Chips

Directions:

1. Preheat the grill to high.

2. Using the tip of a paring knife, make 8 small slits in each eggplant and insert a half clove garlic in each slit. Set the eggplants aside.

3. When ready to cook, place the eggplants on the hot grate and grill, turning with tongs, until the skin is charred all over and the flesh is very soft, 20 to 30 minutes the eggplants will have lost their firm shape. Transfer the eggplants to a plate to cool.

4. Using a paring knife, scrape the charred skin off the eggplants. Transfer the eggplant flesh to a food processor. Add the minced garlic, scallions, tahini, 3 tablespoons oil, 3 tablespoons lemon juice, and salt and pepper and process until smooth. Taste for seasoning, adding salt, oil, or lemon juice as necessary the mixture should be very tangy.

5. Spoon the baba ganooj into a serving bowl and drizzle with the remaining 1 tablespoon oil. Scoop up the dip with the pita chips.

Makes about 2 1/4 cups serves 8 as an appetizer or dip

Nutritional Facts:

Serves: 8
Total Calories: 50
Calories from Fat: 45

This Middle Eastern Eggplant Puree With Tahini / Baba Ganooj recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.


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