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Grill-Smoked Baba Ghanoush

Photo: Caitlin Bensel
Active time 47 mins
Total time 1 hr, 7 mins
Yield

Serves 12 (serving size: about 1/4 cup)

This classic Middle Eastern eggplant dip is known for its smoky flavor and creamy texture. The smoke here comes from four components: charred eggplant, green onions, garlic, and a dash of smoked paprika. To grill the garlic, pull the cloves off in a clump from the bulb so the bundle won’t fall through the grates. Don’t worry if the clump contains more than 4 cloves—you’ll surely find a use for the roasty-toasty extras. Serve with pita bread wedges, pita chips, or crudités.  

Ingredients

  • 4 medium eggplants (about 3 lb.)
  • 3 green onions, trimmed
  • 4 unpeeled garlic cloves, removed from head in a bundle
  • 1/4 cup fresh lemon juice
  • 3 tablespoons tahini (sesame seed paste)
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon black pepper
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon smoked paprika
  • 1/4 cup chopped fresh flat-leaf parsley

Nutrition Information

  • calories 98
  • fat 6.9 g
  • satfat 1 g
  • monofat 4.4 g
  • polyfat 1.4 g
  • protein 2 g
  • carbohydrate 9 g
  • fiber 4 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 246 mg
  • calcium 25 mg
  • sugars 4 g
  • Est. Added Sugars 0 g

How to Make It

  1. Preheat a gas grill to medium-high (about 450°F) on one side, or push hot coals to one side of a charcoal grill. Place eggplants, green onions, and garlic on grate over hot side of grill. Grill onions 3 minutes or until well marked and just tender, turning occasionally. Remove from grill; chop into 1/2-inch pieces. Grill garlic 4 minutes or until mostly blackened, turning occasionally. Remove from grill; cool 10 minutes. Peel. Grill eggplants over direct heat 10 minutes or until skin is well charred, turning occasionally; move to cool side of grill. Cover grill; cook eggplant 20 minutes or until completely tender. Cool 10 minutes.

  2. Remove eggplant skin and scoop flesh into a medium saucepan; discard skin. Place pan over medium heat; cook eggplant 10 minutes or until liquid has evaporated, stirring occasionally. Place eggplant and garlic in a food processor or blender. Add juice, tahini, salt, and pepper; process until smooth. With processor on, slowly add oil; process until well blended and creamy. Place eggplant mixture in a serving bowl. Top with, or stir in, chopped green onions. Sprinkle with paprika and parsley.