Since I don’t have a lot of appetizer recipes on the blog yet, I was happy that the Recipe Redux theme this month was tapas! There are many great Mediterranean restaurants here in Chicago that Will and I visit. I almost always try to order some baba ganoush (ie. eggplant dip) whenever we go because it is just so addictingly delicious. I had yet to try making it at home before, so this Recipe Redux seemed like the perfect time to try.
PS – don’t hate me for posting another eggplant recipe in just one week! Sometimes I just get on a bit of a kick with certain foods. Apparently eggplant is my jam at the moment.
I had Will fire up the grill and I tended to the eggplant. It’s pretty hands off, just turn it a couple of times during cooking to try and evenly char the skin of the eggplant on all sides.
Baba ganoush is actually relatively simple with just a few ingredients. The most time consuming part is waiting for the eggplant on the grill to become tender. The recipe below is my adaptation of one from Bon Appetit. I found that I had to grill my eggplant a bit longer and I totally added a lot more garlic. To serve, sprinkled your baba ganoush with a bit of paprika and a drizzle of olive oil. PS – this is a great vegan option for parties!
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Make this popular grilled baba ganoush, a tasty Mediterranean dip made from eggplants at home this summer. Serve with pita chips for a vegan-friendly appetizer.
Ingredients
- 3 small eggplants (~3 lbs worth)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Juice from 1 lemon
- 1/3 cup tahini
- 1/3 cup parsley
- 1/8th teaspoon paprika
- Salt and ground black pepper, to taste
- Additional olive oil to serve, pita chips or fresh pita
Instructions
- Poke eggplants with a fork on all sides and transfer to a hot grill that has been brushed with oil.
- Grill eggplants until fork tender and skin is charred, about 35-40 minutes. (This time may need adjusted depending on your grill.)
- Let grilled eggplant cool enough to handle and then peel the skin from the flesh of the eggplants. (You should be able to use a fork to scrape the flesh from the skin.)
- Transfer flesh into a colander and let sit for 15 minutes.
- While eggplants are cooling/draining, add 2 tablespoons olive oil to a skillet and heat. Add the minced garlic and cook for just 1-2 minutes or until fragrant. Turn off the heat and add to a food processor.
- Transfer eggplant to the food processor. Add the lemon juice, tahini, parsley, paprika, salt and pepper. (The more salt the better!) Puree until smooth.
- Transfer to bowl and sprinkle with more paprika and a drizzle of olive oil. Serve with pita chips or warmed fresh pita.
Notes
Adapted from this recipe from Bon Appetit.
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Gorgeous photos Debbie! And I adore eggplant…trying to grow it this year in my garden!
Thanks so much Serena! Good luck with your garden eggplants. 😉
I don’t have a grill, can I bake the eggplant in the oven and get the same effect? This looks SO yummy and I really want to try it!
Yes! You can totally make this recipe by baking the eggplant in the oven. Use the same method of poking the skin with a fork and bake on a cookie sheet at 350 degrees Fahrenheit until tender.