Smoky Baba Ghanoush

🧂 Ingredients

• 2 medium-sized globe eggplants

  roughly 2 1/2 pounds total
• 1/4 cup tahini paste
• 2 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons fresh lemon juice
• 2 garlic cloves

  peeled and minced
• 1/2 teaspoon coarse sea salt
• 1/4 teaspoon ground cumin
• 2 teaspoons chopped parsley for garnish

Instructions

• 1 Prepare your charcoal grill according to the manufacturer’s instructions.
• 2 Rinse eggplants under cold and and dry with paper towels.
• 3 Pierce the eggplants a few times with a fork to allow the steam to escape during
  cooking.
• 4 Place the eggplants directly on the hot coals. Roast them for about 20-30
  minutes, turning occasionally, until the skin has charred and the flesh feels
  soft.
• 5 Remove the eggplants from the grill and let them cool for 15 minutes.
• 6 Once they’ve cooled enough to handle, peel off the charred skin.
• 7 Place the peeled eggplant into a food processor. Add the tahini, lemon juice,
  olive oil, minced garlic, and salt to the mashed eggplant.
• 8 Pulse 10 times (or more) until well combined. Taste and adjust the ingredients
  as needed.
• 9 Transfer the baba ghanoush to a clean bowl. Drizzle with a little more olive
  oil. Garnish with chopped parsley. Serve with sliced pita bread or fresh
  vegetables.
• 10 Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition Info