Make Ahead

Grilled Baba Ghanoush

September  2, 2010
4 Ratings
  • Serves 4, as an appetizer
Author Notes

This is a recipe I came up with to use up a large harvest of very baby eggplants. They were too small to bother with charring over a, I thought, why not just grill them? If you don't have a grill, this recipe can be prepared using a broiler, or by charring the eggplants directly over the flame on a gas range. If your eggplants are large, they should be broiled until blackened & then finished in a 400 degree oven, until collapsed & completely softened. I used very small, baby eggplants. So, I cooked mine completely on the grill.
I used 2 small cloves of garlic. But, the heat from the garlic will intensify greatly as it sits. Use as little, or as much, as you desire. —the parsley thief

What You'll Need
  • 1 3/4 pounds eggplant
  • 1-2 small cloves garlic, coarsely chopped
  • 1 teaspoon coarse sea salt
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup tahini
  • 2 tablespoons minced fresh parsley, plus more for garnish
  • drizzle of olive oil
  • 4 6" pita breads, toasted & cut into triangles
  1. Heat a grill on high. Brush the grates lightly with oil, to prevent sticking. Pierce the eggplants with a fork & place directly onto the grill grates. Let them cook, turning occasionally, until completely blackened & the inside is very soft {about 10-15 minutes, depending on the size of the eggplants you are using}.
  2. Remove from the grill & set aside to cool completely. When cooled, cut a slit down the side of each eggplant & scrape the flesh out into the bowl of a food processor. Pulse a couple of times.
  3. Using a mortar & pestle, crush the garlic & salt together to form a paste. Add the lemon juice & tahini & mash it in with the paste.
  4. Add the mixture into the food processor with the eggplant & pulse a couple more times, or until blended. If possible, let the baba ghanoush sit for a few hours, before serving. This gives all the flavors a chance to intensify. Garnish with a drizzle of extra-virgin olive oil & a sprinkle of minced parsley. Serve with some toasted pita bread triangles.

See what other Food52ers are saying.

  • Camila Crespo
    Camila Crespo
  • mrslarkin

2 Reviews

Camila C. May 18, 2018
How long does it last? Can you do it a week in advance and freeze or refrigerate it until the dinner?
mrslarkin September 2, 2010
This sounds yummy! Thanks for recipe. Gonna try it next time I score some baby eggplant. Your blog is lovely - pictures are beautiful!