Grilling Baba Ghanoush gives a charred note to the classic Middle Eastern dish.Let the slices steam after cooking so the flesh becomes even tenderer and filled it with Tahini.
Baba Ghanoush: Prepare This!
- Two pounds baby eggplant
- One-fourth cup extra-virgin oil,
- Half cup tahini
- One-half tablespoons fresh lemon juice
- One-half tablespoons chopped fresh oregano
- One tablespoon finely chopped fresh flat-leaf parsley
- A teaspoon sugar
- Three-fourth teaspoon kosher salt
- Two garlic cloves
Do This!
- Preheat grill to high.
- Cut eggplant into half-inch thick slices and arrange slices on grill rack.
- Grill ten minutes and place eggplant in a bowl.
- Cover with plastic wrap and let it stand for five minutes.
- Place eggplant, oil, tahini, juice, oregano, and remaining ingredients in a food processor.
- Place mixture in a bowl and drizzle it with remaining olive oil.
- Sprinkle it with remaining oregano.