Baba Ganoush, the Middle Eastern dip made with roasted eggplant, is all about coaxing out smokey flavors and silky texture from the familiar purple-skinned fruit (yes! it is a fruit). We love serving this vegetarian dish with warm pita and crisp cucumbers, but during the late summer, when eggplants are coming into season, it’s usually too hot to crank up the oven to roast them. This clever recipe from PA Veggies takes the heat outside and uses the grill to char the eggplants, resulting in an even more luscious, fire-kissed flavor.
(We find that the standard, large dark purple and black eggplant work best for this recipe. Heirloom varieties that you might see at the farmers market, like Fairy Tale, Japanese and white eggplant, are best used for other purposes.)
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Grilled Baba Ganoush
|Prep Time||Cook Time||Total Time|
|10 min||15 min||25 min|
- 2 pounds eggplant
- 1/4 cup freshly squeezed lemon juice, plus more, to taste
- 1/4 cup tahini
- 2 cloves garlic, grated
- Salt to taste
- Extra-virgin olive oil, fresh parsley, and toasted sesame seeds, for serving
- Grilled pita and cucumbers, for serving
- Preheat grill to medium-high heat. Pierce eggplant all over with knife or fork. Grill eggplant over direct heat, turn frequently, until exterior is charred and interior is soft and creamy. Remove eggplant from grill and place in a colander that’s set in sink or set in a large bowl.
- When eggplant is cool enough to handle, peel away and discard skin and stem. Let eggplant sit in colander for another 15 to 20 minutes to cool and drain any excess moisture.
- Roughly chop eggplant and add to bowl of food processor with lemon juice, tahini and garlic. Pulse until creamy. Season with salt and additional lemon juice, to taste.
- Transfer baba ganoush to a serving bowl and top with olive oil, parsley and sesame seeds. Serve with grilled pita and sliced cucumbers.
- Recipe & feature photo: Dish Works for PA Veggies