Chef John's Baba Ghanoush
No matter what you're grilling this summer, chances are good you're going to have more hot coals than food to cook on it, which makes baba ghanoush the perfect post-barbecue recipe. This is a wonderfully savory yet refreshing vegetable dip.
- Serves: 6 persons
- 4large Italian eggplants
- 2cloves crushed garlic
- 2teaspoons kosher salt, or to taste
- 1lemon, juiced, or more to taste
- 3tablespoons tahini, or more to taste
- 3tablespoons extra-virgin olive oil
- 2tablespoons plain Greek yogurt
- 1pinch cayenne pepper, or to taste
- 1leaf fresh mint, minced
- 2tablespoons chopped fresh Italian parsley
Step 1Preheat 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 2Place 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 3When 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 4Transfer 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 5Cover bowl with plastic wrap and refrigerate until completely chilled, 3 or 4 hours. Taste to adjust seasonings. Stir in mint and parsley.