Grilled Baba Ganoush

This grilled baba ganoush recipe gives eggplant a smoky flavor and is enhanced with paprika, cumin, lemon, and parsley for a delicious, wholesome dip.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 189 Calories

Ingredients

• 3 tablespoons lemon juice
• 2 teaspoons salt
• 3 cloves garlic, minced
• 3 tablespoons chopped fresh parsley
• 3 tablespoons tahini
• 2 large eggplant
• 0.5 teaspoon cumin
• 0.25 cup extra virgin olive oil
• 0.75 teaspoon smoked paprika

Recipe Instructions

Step 1

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Using a fork, poke holes all over eggplant for steam to escape while grilling.

Step 2

Place eggplant on the preheated grill. Grill until skins are charred, turning occasionally, about 30 minutes. Transfer to a baking pan, cover, and let steam for 10 minutes.

Step 3

Carefully remove and discard stem and skin. Transfer flesh to a colander; let drain for 20 minutes. Press out any remaining moisture with paper towels.

Step 4

Place eggplant in a food processor. Add tahini, lemon juice, garlic, salt, smoked paprika, and cumin. Pulse until smooth. Add parsley and oil; pulse until incorporated.