Grilled Eggplant Baba Ganoush

Ingredients

• 2 pounds eggplant (about 4 medium or 2 large eggplants)
• 3 cloves garlic (minced)
• 3 Tablespoons tahini
• 2 Tablespoons lemon juice
• 1 teaspoon salt (to taste)
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika (plus extra for garnish)
• 1/3 cup olive oil (extra-virgin )
• 2 Tablespoons fresh parsley (chopped, plus extra for garnish)

Instructions

1. 1

   Prepare grill for medium-high heat. Grill the whole eggplant, turning occasionally, until skin is charred and flesh is softened, 25-45 minutes depending on the size of your eggplant.

2. 2

   Place the grilled eggplant in a large stockpot or large bowl and cover, allow to cool for about 10 minutes. This helps continue to steam the eggplant as it cools.

3. 3

   Slice the eggplant in half lengthwise and scoop the flesh into a colander set over a bowl. Let drain at least 10 minutes; discard liquid.

4. 4

   Pulse eggplant along with 3 cloves garlic, 3 Tablespoons tahini 2 Tablespoons lemon juice, 1 teaspoon salt, 1/2 teaspoon ground cumin and ¼ teaspoon smoked paprika in a food processor or blender; slowly incorporate o⅓ cup olive oil and pulse to combine. Add 2 Tablespoons fresh parsley and give a final pulse or two. Season with additional salt and pepper, to taste.

5. 5

   Sprinkle baba ganoush with additional paprika and parsley and serve with pita bread and chopped vegetables.

6. 6

   --- To roast the eggplant: ---

7. 7

   Preheat oven to 450-degrees. Halve the eggplant and place on a baking sheet. Bake cut side down, for 35-40 minutes, until flesh is softened.

8. 8

   Allow to rest, until cool enough to handle.

9. 9

   Scoop the eggplant flesh into a colander set over a bowl, and let drain at least 10 minutes; discard liquid.

10. 10

    Proceed to step 4 above.