Baba Ganouj

From https://www.loveandlemons.com/baba-ganoush/

It’s easy to include the eggplant on the grill with whatever else you’re preparing.  You might get bitten by the bugs but you’ll keep your kitchen cool. 

Made this with eggplant grilled for ~ 20 minutes - just brushed with oil and pierced in a few places.  After cooling, cut in half lengthwise and scoop out the innards.  Then proceed with making the dip.  There is enough liquid involved that I was able to use my Magic Bullet - no fuss, no muss. 

Ingredients

• 2 medium (or small) eggplants, pierced with a knife or fork
• ¼ cup tahini
• 3 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil, plus more for serving
• 2 garlic cloves
• ½ teaspoon sea salt
• Finely chopped fresh parsley
• Smoked paprika
• Red pepper flakes, optional - used Aleppo flakes from Shafa in Rockville
• Pita bread, for serving
• Veggies, for serving

Instructions

• Preheat the oven to 400°F and wrap the eggplants in foil. Roast for 50 to 60 minutes, or until they are soft and collapse to the touch. Remove from the oven and set aside.
• Once cool to the touch, peel the skin from the eggplants, removing any big clumps of seeds. Place the flesh in a strainer set over a bowl and let stand for 20 minutes to remove excess water.
• Place the eggplant flesh, tahini, lemon juice, olive oil, garlic, and salt in a food processor and pulse until smooth. 
• Transfer the baba ganoush to a serving dish and sprinkle with parsley, smoked paprika, and red pepper flakes, if using. Serve with pita and veggies.

Notes

Note: For a more traditional, smokier baba ganoush, cook the eggplant on the grill (no foil), until the eggplant is very soft and charred all over. Remove the charred skin and continue with the recipe instructions.