Spicy Baba Ganoush on the Grill

⏱ 70 mins 🍽 ['6', '6 servings'] 🌶 middle eastern 🏷 Main course

This version of baba ganoush gets its deep, smoky character from grilling the aubergines. The flesh is blended with tahini, lemon, garlic and a kick of za'atar and crushed red pepper to create a richly flavoured dip. Ideal for serving as a Middle Eastern appetiser or a light dinner option with pita and fresh vegetables. The recipe yields enough for six people to share.

Spicy Baba Ganoush on the Grill

Ingredients

  • 2 large eggplant
  • 3 tablespoons tahini
  • 3 tablespoons lemon juice
  • 1 tablespoon za'atar seasoning
  • 1 teaspoon crushed red pepper, or more to taste
  • 1 teaspoon salt
  • 0.5 teaspoon smoked paprika
  • 3 cloves garlic, minced
  • 0.25 cup extra virgin olive oil
  • 2 tablespoons chopped fresh parsley, or more to taste

Method

  1. Prepare your outdoor grill by preheating it and lightly oiling the grate. Use a fork to poke holes all over each aubergine to allow steam to escape while they cook.
  2. Cook the aubergines on the grill, turning them now and then, until their skins are charred, which should take about 30 minutes. Move them to a baking pan, cover, and leave them to steam for 10 minutes.
  3. Once cool enough to handle, peel off the charred skin and discard it, then remove the stems. Put the flesh into a colander to drain for 20 minutes. Afterwards, use paper towels to press out any extra moisture.
  4. Transfer the drained aubergine to a food processor. Add the tahini, lemon juice, za'atar seasoning, crushed red pepper, salt, smoked paprika, and minced garlic. Pulse the mixture until it is smooth. Pour in the olive oil and add the parsley, then pulse again just until the oil is fully blended in. You can add more red pepper flakes and parsley on top when serving.

Nutrition (per serving)

Calories192 kcal
Fat14 g
Sugars6 g
Protein4 g
Sodium402 mg

Recipe details

CategoryMain course
Cuisinemiddle eastern
AuthorSoup Loving Nicole