Chef John's Baba Ghanoush recipe
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Ingredients
- 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
Nutrition Info
- 110.8 caloriescarbohydrate: 14.5 gcholesterol: 0.2 mgfat: 5.9 gfiber: 8.1 gprotein: 3.1 gsaturatedFat: 0.9 gservingSize: -sodium: 331.1 mgsugar: 5.6 gtransFat: : -unsaturatedFat: : -
Directions Chef John's Baba Ghanoush
Directions
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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.
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.
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.
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.
Cover bowl with plastic wrap and refrigerate until completely chilled, 3 or 4 hours. Taste to adjust seasonings. Stir in mint and parsley.