Baba Ghannoush Recipe
Fire roasted eggplant dip, garlic, lemon, served with grilled pita
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Ingredients
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Eggplant Dip
Grilled Pita
Method
Preparation of Eggplant Dip
- 1
Roasting the Eggplant
Preheat your grill or oven to 400°F (200°C). Prick the eggplants with a fork and place them directly on the grill or on a baking sheet if using the oven. Roast for 30-40 minutes, turning occasionally, until the skin is charred and the flesh is soft.
- 2
Preparing Garlic
While the eggplants are roasting, place the whole garlic cloves (unpeeled) on the grill or in a small oven-safe dish. Roast them for about 10-15 minutes until they are soft and fragrant.
- 3
Making the Dip
Once the eggplants are roasted, remove them from the heat and let them cool for a few minutes. Peel the skin off and scoop the flesh into a food processor. Add the roasted garlic cloves, tahini, lemon juice, olive oil, salt, cumin, and black pepper. Blend until smooth and creamy.
- 4
Garnishing
Transfer the baba ghanoush to a serving bowl. Drizzle with olive oil and sprinkle chopped fresh parsley on top.
Preparation of Grilled Pita
- 5
Grilling the Pita
Brush both sides of the pita bread with olive oil and sprinkle with salt. Place the pita on the grill for about 2-3 minutes on each side, or until they are warm and have grill marks. Alternatively, you can toast them in an oven at 400°F (200°C) for 5-7 minutes.
- 6
Serving
Cut the grilled pita into triangles and serve alongside the baba ghanoush.