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Spicy Baba Ganoush on the Grill
Spicy Baba Ganoush on the Grill
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
70 minutes
Grilled eggplant baba ganoush with smoky flavors, red pepper flakes, and za'atar seasoning. Perfect with pita chips and fresh veggies.
Ingredients:
  • 2 large eggplant
  • 3 tablespoons tahini
  • 3 tablespoons lemon juice
  • 1 tablespoon za'atar seasoning
  • 1 teaspoon crushed red pepper, or more to taste
  • 1 teaspoon salt
  • 0.5 teaspoon smoked paprika
  • 3 cloves garlic, minced
  • 0.25 cup extra virgin olive oil
  • 2 tablespoons chopped fresh parsley, or more to taste
Instructions:
  • Preheat the outdoor grill to medium-high heat and lightly oil the grate. Use a fork to poke holes in the eggplant to allow steam to escape while cooking.
  • Grill the eggplant on the preheated grill until the skins are charred, about 30 minutes, turning occasionally. Then, transfer the eggplant to a baking pan, cover, and let it steam for 10 minutes.
  • Gently remove the stem and skin using your hands so the skin splits open and peels off effortlessly. Discard the skin, then place the flesh in a colander and let it drain for 20 minutes. Press out any excess moisture with paper towels.
  • Combine eggplant, tahini, lemon juice, za'atar, crushed red pepper, salt, paprika, and garlic in a food processor. Blend until smooth. Mix in olive oil and parsley until well combined. Sprinkle with extra crushed red pepper flakes and parsley for an added touch of flavor.

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