Grilled Baba Ganoush 2
Ingredients
2 tablespoons olive oil, plus more for the grill grates
2 pounds Italian eggplant (about 4)
1/4 cup tahini
3 tablespoons lemon juice (from about 1 lemon)
3 cloves garlic, minced
Kosher salt
Sumac, for sprinkling, optional
Fresh pita, for serving
Directions
Preheat a grill to medium high and brush the grates with olive oil.
Pierce each eggplant all over 5 to 6 times to prevent splitting and help the interior cook all the way through. Place on the grill and cook, turning them every 5 minutes to make sure they’re charred equally on all sides, until the flesh is very soft when pierced with the tip of a paring knife, 25 to 35 minutes. Transfer to a cutting board and let cool for 5 minutes.
Peel each eggplant under cold running water, then return it to the cutting board. Finely chop the flesh and transfer it to a large bowl. Add the tahini, lemon juice, garlic and 1 teaspoon salt and mix well. Taste and add more salt, if needed.
Transfer the baba ganoush to a serving bowl and make divots in it using a spoon. Drizzle with the 2 tablespoons olive oil and sprinkle some sumac on top if using. Serve with pita. The baba ganoush will keep in an airtight container in the refrigerator for up to 4 days.
