Favorite Recipes: Baba Ganoush on the Grill

 

BABA GANOUSH (GHANOUJ)

From the produce aisle, the shiny skin of a lovely purple eggplant caught your eye.  In a fit of healthful optimism you reached for it, and were inspired to do something amazing.  Grilled slices, with halloumi cheese perhaps?  But alas, it idled in the back of your produce drawer and that shiny skin now resembles the paper bag in which you carried your baloney sandwich to grade school.  Don’t throw it away, it’s perfect for this recipe, and oh, so easy! 

We made this flavorful cousin to hummus, the other night while cooking our famous veggie burgers on the OTZI Grill. One of the many reasons that we love this thing is that in addition to making tonight’s dinner, we also make something for tomorrow. Just throw on some sweet potatoes or in this case, an eggplant, while cooking the rest of your meal and you’ve got the base of another incredible meal.

But back to the Baba… follow the instructions below. Thanks to our former neighbor Amy, and her Sittie (grandma) for this one!

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Ingredients

• 1 small to medium eggplant, roasted and peeled (when cooled)
• 1/4 cup dry roasted (unsalted) almonds + 1 TBSP olive oil  -OR- 1/4 cup tahini
• 1/4 cup extra virgin olive oil
• 2 garlic cloves (crushed)
• 2 TBSP lemon juice (or more if you want to replace the salt with lemon juice)
• 1/4 tsp salt (approximately)
• Pepper, cumin, and red pepper flakes to taste.

Instructions

Grill eggplant whole over relatively hot coals.  Depending on the heat of your fire, you may need to cover it with a large aluminum bowl to trap the heat.  Check it occasionally and give it a 1/4 turn with tongs.  Grill until the inside is mushy and outside is brown and slightly charred.  Let it cool completely before attempting to peel it.  Cut up into large cubes.

Use a small food processor or immersion blender to mix almonds (or tahini) with olive oil, garlic, and lemon juice until smooth.  Add roasted and peeled eggplant cubes (a few at a time) and blend until completely creamy.  Add spices to taste.  

Serve in place of (or in addition to) hummus, with grilled bread or pita, crackers, veggies, etc.  Also great for a dip for dolmades (stuffed grape leaves).

For a complete list of all of our yummy camp recipes, click here.