Grilled Baba Ganoush

Smoky grilled eggplant made with smoked paprika, cumin, and fresh parsley makes a super-flavorful baba ganoush that can be served with pita chips and crudite.

• 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
• ¼ cup extra virgin olive oil
• 3 tablespoons tahini
• ½ teaspoon cumin
• 2 large eggplant
• ¾ 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 in the eggplant so steam will be able to release during cooking.

Step 2

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

Step 3

Using your hands, carefully remove the stem and the skin; the skin should be split open and peel off easily. Discard the skin and place flesh in 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 olive oil and pulse until oil is incorporated.