Fire Roasted Baba Ganoush
Baba ganoush is a delicious dip made from roasted eggplants, originating in the Mediterranean. It's creamy, savory, and has an irresistibly smoky flavor. Top with a drizzle of Grove 45 and some high quality flake salt and you have the perfect (and healthy) snack.
- 2 medium eggplants, approx 2 to 2 1/2 pounds total
- 3 tablespoon tahini
- 2 tablespoon xtra-virgin olive oil, plus more for drizzling
- 1-1/2 tablespoon lemon juice
- 1 garlic clove, minced
- 1/4 teaspoon salt, or more to taste
- 1-2 teaspoon chopped parsley, for garnishing
- Turn your stovetop to medium-high heat and place your eggplants above the flames. Use tongs to rotate the eggplant every 3-4 minutes. Roast for about 15 minutes, until the skin is deeply charred and the eggplant starts to deflate.
- Place the eggplants in a large bowl and cover with plastic wrap. Allow them to steam and cool for 15 minutes, so that excess liquid can be removed.
- Cut the eggplants in half lengthwise and scoop out the flesh onto a cutting board. Roughly chop the eggplants to break apart the stringy bits.
- Add the chopped eggplants to a large mixing bowl and use a fork to mash it up. Once it becomes a nice chunky consistency, add in the tahini, lemon juice, olive oil, garlic, salt, and parsley. Give everything a good stir until it's well combined.
- Transfer the final baba ganoush into a small bowl and garnish with extra chopped parsley and a drizzle of olive oil.