My friend Bill mentioned a couple weeks ago that he makes his baba ganoush by starting at the BBQ. With a hot grill and a bit of olive oil, the smoky flavor of charred eggplant comes through beautifully. When I ran across eggplant at the market a few days later I thought I’d give it a try. If you like baba ganoush, this recipe couldn’t be easier. Just give yourself enough time to let the plants cool before trying to open/scrape them into the food processor.
1 eggplant per person served, brushed with olive oil
4 garlic cloves, coarsely chopped
1/3 cup tahini
1 lemon, juiced
1 handful fresh flat-leaf parsley, coarsely chopped
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
Smoky paprika for garnish
1/2 cup extra-virgin olive oil
Grill eggplant until charred. Let cool. Slice, scoop out inside of eggplant into food processor — adding as much or as little of the charred exterior as desired. (I added very little and this was sufficiently smoky.) Add other ingredients and pulse. Top with paprika, enjoy with pita, vegetables or grilled meat. Easy, delicious and the presentation is fabulous for a dinner party.
While you have the food processor and the tahini out, might as well whip up some hummus too.
Both go well with chips and a summer appetizer board on the patio.