Amy Frey
@ymafr
Grilled Spicy Baba Ganoush
This Grilled Spicy Baba Ganoush is a smoky, creamy dip made from grilled eggplant, tahini, and spices. Perfect for serving with pita bread or fresh vegetables, it's a flavorful addition to any appetizer spread.
Details
- Cuisine:middle-eastern
- Meal Type:snack
- Diet:vegan
- Difficulty:medium
- Estimated Cost:N/A
- Occasion:bbq
- Ingredients:10
- Views:5
Recipe Information
- Prep time15 min.
- Cook time30 min.
- Total time45 min.
- Servings6
Ingredients
- 2
- 3 tablespoons
- 3 tablespoons
- 1 tablespoon
- 1 teaspoon
- 1 teaspoon
- 1/2 teaspoon
- 3 cloves
- 1/4 cup
- 2 tablespoons
Cooking Instructions
Follow our step-by-step guide on how to make Grilled Spicy Baba Ganoush.
Step 1
Start by preheating your outdoor grill to a medium-high heat, and don’t forget to lightly oil the grate to keep your eggplants from sticking.
Step 2
Next, take a fork and poke several holes in each eggplant; this little trick allows steam to escape while they’re grilling, ensuring they cook perfectly.
Step 3
Now, place the eggplants directly on the hot grill and let them sizzle away for about 30 minutes.
Step 4
Remember to turn them occasionally so they char evenly and the flesh becomes wonderfully soft.
Step 5
Once they’re beautifully grilled, transfer the eggplants to a baking pan, cover them up, and let them steam for about 10 minutes.
Step 6
This step is key for enhancing their flavor and texture.
Step 7
After steaming, carefully remove the stems and peel off the charred skins; the flesh should come away easily.
Step 8
Discard the skins and place the eggplant flesh in a colander to drain for 20 minutes.
Step 9
To help with this, gently press out any excess moisture using paper towels.
Step 10
Now it’s time to bring everything together! In a food processor, combine the drained eggplant flesh with tahini, lemon juice, za'atar, crushed red pepper, salt, smoked paprika, and minced garlic.
Step 11
Pulse the mixture until it’s smooth and creamy, creating a delightful base for your dish.
Step 12
With the processor still running, slowly drizzle in the olive oil and toss in the chopped parsley.
Step 13
Give it another quick pulse until everything is well blended and the oil is fully incorporated.
Step 14
Take a moment to taste your creation and adjust the seasoning if needed; if you like a little extra kick, feel free to add more crushed red pepper.
Step 15
When you’re ready to serve, garnish your dish with additional crushed red pepper flakes and a sprinkle of parsley for that finishing touch.
Step 16
Enjoy this delicious grilled eggplant dip as a perfect appetizer or a flavorful addition to your meal!.