Fire Roasted Baba Ganoush

I grow eggplant every year in my garden because it’s one of our favorites. I’ve grown a few different varieties and we’ve loved them all. The plants don’t require any special care and aren’t prone to many diseases; I’ve never had a problem growing them here in Northern Illinois. I do cage my plants, as the fruits can become pretty heavy, especially if you’re growing a large variety, such as Black Beauty.

I recently posted one of the newest eggplant recipes I’ve created, which is Eggplant Bianca, but this recipe here is a classic. Though there a certainly a ton of baba ghanoush recipes out there, I thought I’d share with you how I make it and just how easy it is.

Fire-roasting the eggplant gives this appetizer a wonderful, smoky flavor that’s hard to resist, even for people who don’t typically like eggplant. You can do this process on a gas stove or in the oven, which I’ve done, but I’ll warn you that the stovetop method is a bit messy. A grill makes much easier and cleaner work of this.

As with most of my recipes, measurements are approximate.

Fire Roasted Baba Ganoush Recipe

• 2 large eggplants
• 1-2 cloves garlic, minced
• 1/2 cup tahini
• 1 teaspoon salt
• 1/4 cup extra virgin olive oil + more for drizzling
• 1 tablespoon fresh lemon juice
• 1/4 cup chopped parsley

Directions

• Using a fork, pierce the skin of the eggplants all over – don’t go crazy, 6 or 8 times is plenty.
• Place eggplant on hot grill, turning occasionally, until the skin is completely charred all the way around and eggplants are completely soft. Remove from grill and let rest on a cutting board until cool enough to handle.
• Using a sharp knife, cut each eggplant open, scoop out the softened pulp and place it in a bowl. Discard skin.
• To the eggplant pulp, add the remaining ingredients. Using a fork, mash together very well. Transfer to a serving bowl and drizzle about a teaspoon of olive oil on top.
• Serve with bread, toasted pita chips, crackers or toasted tortillas (pictured).

If you want to use the stovetop method, using a pair of long tongs, carefully char the eggplant all the way around above a gas burner, making sure the eggplant is completely softened. To roast in the oven, place eggplant on a pan and roast at 425, turning occasionally, until fully charred and softened.

Some people like to remove the seeds from the eggplant when making this, but I don’t bother. Also, this is definitely better hand-mashed than pureed in a food processor or blender; you want it to have some texture.

Baba Ganoush is best served immediately, while still a bit warm or at room temp. If making it ahead, bring to room temperature before serving.

Enjoy!

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