Prep Time30 Minutes
Cook Time20 Minutes
This classic Middle Eastern appetizer has a wonderful smoky flavor, making it a perfect stand-in for hummus. For the best results, choose an eggplant that is shiny and firm to the touch.
- 2 globe eggplants (about 2 pounds)
- Olive oil spray
- ¼ cup tahini
- ¼ cup fresh lemon juice
- 1 teaspoon salt
- 2 cloves garlic
- ¼ teaspoon cumin
- ¼ cup fresh parsley, minced
- Set a gas grill to medium-high heat. Cut each eggplant in half lengthwise and score the inner flesh. Spray the flesh lightly with olive oil, then place face down on the grill and close the lid. Cook for 5 minutes or until flesh begins to soften. Flip the eggplant over. Close the lid and grill for another 5 to 10 minutes or until the skin turns black. Remove from the grill and cool at least 15 minutes.
- Meanwhile, put the tahini, lemon juice, salt, garlic, and cumin in the bowl of a food processor. With a large spoon, scoop the cooled flesh out of the eggplant and into the food processor. Pulse until all ingredients are blended and the eggplant is fairly smooth.
- Transfer the baba ganoush to a serving dish and mix in the minced parsley. Chill well. Serve with crunchy strips of fresh red sweet pepper.