Elevate your appetizer game with this Grilled Eggplant Baba Ganoush. This smoky and creamy dip, made with grilled eggplants and enriched with garlic confit, tahini, and lemon juice, is perfect for any occasion. Whether served with fresh pita, vegetables, or as part of a mezze platter, this baba ganoush will impress your guests with its rich flavors and smooth texture.
Ingredients:
- Eggplants: 2 large, about 3 pounds total
- Garlic Confit: ¼ cup
- Tahini (Sesame Seed Paste): ¼ cup
- Lemon Juice: Juice of 1 lemon
- Ground Cumin: 1 teaspoon
- Cayenne Pepper: ¼ teaspoon
- Garlic Confit Oil: ¼ cup
- Sea Salt: to taste
- Optional Garnishes: additional olive oil, a sprinkle of cayenne, and chopped parsley
Directions:
- Preheat Grill:
- Preheat your grill to high heat, approximately 450° to 550°F.
- Grill Eggplants:
- Place the eggplants on the grill and cook on all sides until the skin is charred and the interior is softened, about 25 minutes.
- Remove the eggplants from the grill and allow them to cool slightly. Once manageable, slice them in half lengthwise and scoop out the pulp. Discard the skins.
- Blend Ingredients:
- Place the eggplant pulp into a food processor. Pulse until smooth.
- Add the garlic confit, tahini, lemon juice, cumin, cayenne, and sea salt to the food processor. Blend until the mixture is smooth.
- While the processor is running, slowly drizzle in the garlic confit oil until fully integrated into the baba ganoush.
- Serve:
- Transfer the baba ganoush to a serving dish. Optionally, drizzle with olive oil, sprinkle with cayenne, and garnish with chopped parsley before serving.
Preparation Time:
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 cups
Serving Suggestions:
- Serve with warm pita bread or pita chips.
- Pair with a variety of fresh vegetables such as carrots, cucumbers, and bell peppers.
- Include as part of a mezze platter with hummus, olives, and falafel.
Cooking Tips:
- For an extra smoky flavor, let the eggplants char well on the grill.
- If you don’t have a grill, you can roast the eggplants in the oven at 450°F for about 30-35 minutes, turning occasionally.
- Adjust the seasonings to taste, adding more lemon juice or salt as desired.
Nutritional Benefits:
- Eggplants: Low in calories and rich in fiber and antioxidants.
- Tahini: Provides healthy fats, protein, and essential vitamins and minerals.
- Garlic Confit: Adds a rich, mellow garlic flavor and additional nutrients.
Dietary Information:
- Vegan: This baba ganoush is completely vegan.
- Gluten-Free: Naturally gluten-free, making it suitable for those with gluten sensitivities.
- Low-Carb: A great low-carb dip option.
Why You’ll Love This Recipe:
- Smoky and Creamy: Perfect balance of smoky grilled eggplants and creamy tahini.
- Healthy and Nutritious: Packed with wholesome ingredients and nutrients.
- Versatile: Can be served as a dip, spread, or part of a larger meal.
- Easy to Make: Simple steps and minimal ingredients make it a breeze to prepare.
Conclusion:
This Grilled Eggplant Baba Ganoush is a delightful and healthy addition to any meal. With its rich, smoky flavor and creamy texture, it’s sure to be a hit whether you’re serving it as an appetizer, snack, or part of a mezze platter. Enjoy the robust flavors and simplicity of this classic Middle Eastern dip.