Chef John's Baba Ghanoush

Chef John's Baba Ghanoush
prep: 10 mins
cook: 25 mins
serving: 12

Nutrition Facts

each serving
KCal 111
Carbs 15g
fiber 8g
Protein 3g
Fat 6g
Saturates 1g
Sugars 6g
Salt 0.331g
Fruit/Veg Portion -

Ingredients

all 10 types
  1. 4 large Italian eggplants
  2. 2 cloves crushed garlic
  3. 2 teaspoons kosher salt, or to taste
  4. 1 lemon, juiced, or more to taste
  5. 3 tablespoons tahini, or more to taste
  6. 3 tablespoons extra-virgin olive oil
  7. 2 tablespoons plain Greek yogurt
  8. 1 pinch cayenne pepper, or to taste
  9. 1 leaf fresh mint, minced
  10. 2 tablespoons chopped fresh Italian parsley

Directions

5 steps in total
Step 1

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Prick the surface of the skin of eggplants several times with the tip of a knife.

Step 2

Place eggplants directly on grill. Turn frequently with tongs while skin chars. Cook until eggplants have collapsed and are very soft, 25 to 30 minutes. Transfer to a bowl and cover tightly with aluminum foil and allow to cool, about 15 minutes.

Step 3

When eggplants are cool enough to handle, split them in half and scrape flesh into a colander placed over a bowl. Drain 5 or 10 minutes.

Step 4

Transfer eggplant to mixing bowl. Add crushed garlic and salt; mash until creamy but with a little texture, about 5 minutes. Whisk in lemon juice, tahini, olive oil, and cayenne pepper. Stir in yogurt.

Step 5

Cover bowl with plastic wrap and refrigerate until completely chilled, 3 or 4 hours. Taste to adjust seasonings. Stir in mint and parsley.

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