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Chef John's Baba Ghanoush
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
235 minutes
Chef John's Baba Ghanoush: Flavorful eggplant dip, ideal for summer parties. Enjoy with pita chips and fresh veggies.
Ingredients:
  • 4 large Italian eggplants
  • 2 cloves crushed garlic
  • 2 teaspoons kosher salt, or to taste
  • 1 lemon, juiced, or more to taste
  • 3 tablespoons tahini, or more to taste
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons plain Greek yogurt
  • 1 leaf fresh mint, minced
  • 2 tablespoons chopped fresh Italian parsley
Instructions:
  • Preheat the outdoor grill to medium-high heat and lightly oil the grate, then gently prick the eggplants' skin several times with the knife tip.
  • Cook eggplants directly on the grill, turning occasionally with tongs until the skin is charred. Cook until the eggplants are very soft and collapsed, about 25 to 30 minutes. Transfer to a bowl and tightly cover with aluminum foil. Let cool for about 15 minutes.
  • Once the eggplants have cooled to a comfortable temperature, halve them and scoop out the flesh into a colander set over a bowl. Let drain for 5 to 10 minutes.
  • In a mixing bowl, combine eggplant with crushed garlic and salt. Mash until creamy with a slight texture, about 5 minutes. Whisk in lemon juice, tahini, olive oil, and cayenne pepper. Gently fold in yogurt.
  • Chill the bowl wrapped in plastic for 3-4 hours until completely cold. Adjust seasonings to taste and mix in mint and parsley.

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