Recipes

Grilled Baba Ganoush

Yields: Serves 4

Ingredients:

2 pounds eggplant (about 2 large globe eggplants or 5 medium Italian eggplants or 12 medium Japanese eggplants)
2 tablespoons fresh lemon juice
1 small garlic clove or roasted garlic clove, minced
2 tablespoons tahini paste
1 teaspoon ground cumin
1 tablespoon good quality olive oil
2 teaspoons freshly chopped parsley
Salt and freshly ground pepper

Directions:

Fire up your Twin Eagles grill to high heat. Using a fork, poke each eggplant all over to prevent it from bursting on the grill. Once the grill is hot, set the eggplants on the grates. Grill until the skins darken and wrinkle on all sides and the eggplants are soft when pressed with tongs, about 20 minutes for large globe eggplants, 15 minutes for Italian eggplants, and 10 minutes for Japenese eggplants, turning often. Transfer the eggplants to a baking sheet and let cool for 5 minutes.

Set a small colander over a bowl. Trim the top and bottom of each eggplant. Slit the eggplants lengthwise and use the spoon to scoop the hot pulp from the skins. Place the pulp in the colander (you should have about 2 cups packed pulp), discard the skins. Let the pulp drain for 5 minutes.
Transfer the pulp to the bowl of your food processor. Add the lemon juice, garlic, tahini, and cumin and season with salt and pepper. Process the mixture until it has a coarse, choppy texture, about eight 1-second pulses. Garnish with chopped parsley and drizzle with olive oil. Serve warm or cold.