Make Ahead

Grilled Baba Ghanoush

September  2, 2010
4 Stars
  • 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

  • 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
In This Recipe
  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!