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.
- 4 large Italian eggplants
- 2 cloves crushed garlic
- 2 teaspoons kosher salt, or to taste
- 1 lemon, juiced, or more to taste
- 3 tablespoons tahini, or more to taste
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons plain Greek yogurt
- 1 pinch cayenne pepper, or to taste
- 1 leaf fresh mint, minced
- 2 tablespoons chopped fresh Italian parsley
- 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.
- 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.
- 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.
- 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.
- 5 Cover bowl with plastic wrap and refrigerate until completely chilled, 3 or 4 hours. Taste to adjust seasonings. Stir in mint and parsley.
- Calories 110.8
- Carbohydrate 14.5 g
- Cholesterol 0.2 mg
- Fat 5.9 g
- Fiber 8.1 g
- Protein 3.1 g
- Saturated Fat 0.9 g
- Sodium 331.1 mg
- Sugar 5.6 g